Gluten-Free Pecan Pumpkin Cake
Serves 12 people
Ingredients
-1 cup sugar
-1 cup canned pumpkin
-3 tablespoons canola oil
-2 egg whites
-1 egg
-1 teaspoon vanilla extract
-1-1/2 cups brown rice flour
-1/2 cup potato starch
-1/4 cup tapioca flour
-1-1/2 teaspoons baking powder
-1 teaspoon baking soda
-3/4 teaspoon xanthan gum
-1/2 teaspoon salt
-1/2 teaspoon pumpkin pie spice
TOPPING:
-1/4 cup chopped pecans
-1/3 cup packed dark brown sugar
-1/2 teaspoon ground cinnamon
-3 tablespoons cold butter
-Confectioners’ sugar, optional
Preparation
1. In a large bowl, beat the sugar, pumpkin, oil, egg whites, egg and vanilla until well blended. In a large bowl, combine the brown rice flour, potato starch, tapioca flour, baking powder, baking soda, xanthan gum, salt and pie spice; reserve 1/4 cup for topping. Gradually beat remaining mixture into pumpkin mixture until blended. Spread batter into a 9-in. springform pan coated with cooking spray.
2. For topping, in a small bowl, combine the pecans, brown sugar, cinnamon and reserved flour mixture. Cut in butter until mixture resembles coarse crumbs; sprinkle over batter.
3. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 20 minutes. Remove sides of pan. Cool completely. Sprinkle with confectioners’ sugar if desired.
Healthy Tip!
When cooking, be aware of what you’re using for that extra flavor. Prepared seasonings can have high salt content and increase your risk for high blood pressure. Replace salt with herbs and spices or some of the salt-free seasoning mixes. Use lemon juice, citrus zest or hot chilies to add flavor.