This Pumpkin Cake is made in your blender using the same method that I came up with for my Coconut Cake. This recipe uses a gluten free flour mix but if you don’t have issues with gluten, just use “regular” flour. There is only 1/2 cup of flour so it will convert with no problem.
I borrowed the original concept from Elana of Elana’s Pantry. Elana comes up with beautifully simple recipes that taste great and are very good for you. If you cook gluten free, you should cook out Elana’s blog, you will be happy for the introduction!
This cake actually has more of the consistency of a pumpkin pie, or somewhere in between a pie and cake. It is very moist but not too heavy because it has 4 beaten egg whites in it.
There is not much sugar- only 1/2 cup plus 2 Tablespoons of brown sugar. It should serve at least 8. There is no dairy in this cake but I have to admit that it just seems right with a little bit of whipped cream on it when you serve it! We don’t eat a lot of whipped cream so I just keep a can of the light whipped cream in my fridge and it lasts us a long time without it going bad.
This cake is super easy to make because all of the ingredients except the beaten egg whites are mixed up in your blender! After you blend everything for a couple of minutes, you just add the mixture to 4 egg whites that you have already beaten and fold everything together with a big spoon.
Don’t forget to cut a circle of parchment paper for the bottom of your pan- I don’t think it would come out in one piece without it!
When the cake is done cooking, let it cool in the pan until it settles. The cake will actually sink evenly in the pan because of the egg whites. In the photos above, the first picture shows the cake when it has first come out of the oven and the second shows the amount that it settled in the pan.
As soon as it is done sinking, probably 15 minutes or so, run a knife around the inside of the pan so the cake does not stick to the sides when you remove it. To remove the cake from the pan, place a plate face down over the top of the cake pan and gently flip the whole thing over. The cake will come out on the plate but it will be upside down. Remove the parchment circle from the cake and place another plate on top of the cake (the bottom) and flip it gently again. Now it’s ready to serve! This cake tastes great warm or chilled from the refrigerator.
I shared the link to this recipe with Monday Mania at The Healthy Home Economist, Recipe Swap Thursday at Prairie Story blog, Slightly Indulgent Tuesday at Simply Sugar And Gluten Free, Tasty Tuesday at Who Is Dr Laura, Tuesdays At The Table at All Of The Small Stuff, Twelve Days Of Bloggie-mas at A Moderate Life.
Preheat oven to 350 degrees
Separate 4 eggs, placing the yolks in your blender jar and the whites in the bowl that you will use to beat them to stiff peaks in.
Add 1/4 teaspoon cream of tartar to the egg whites and set aside.
Add 1/2 teaspoon of salt to the egg yolks in the blender jar and blend them for about 10 seconds.
Add the rest of the ingredients to the blender jar:
1- 15 oz can pumpkin puree (not pumpkin pie mix with spices)
1/2 cup plus 2 Tblsp. brown sugar (break up any lumps first)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon cloves
1/4 cup plus 1 Tblsp grapeseed oil
1/2 cup gluten free flour mix*
Tightly place the lid on the blender jar and blend on high for about a minute and a half.
Now beat the egg whites and cream of tartar in your mixer bowl until they are at the stiff peaks stage. Add 1 Tblsp white sugar and beat until it is dissolved.
Add blended pumpkin mixture to the bowl with the beaten egg whites and fold together gently but thoroughly .
Prepare a round cake pan by cutting a round piece of parchment paper to fit the bottom of the pan and then grease the sides lightlywith grapeseed oil.
Pour batter into prepared pan and bake at 350 degrees for 33 minutes. If you want your cake a little more dry you can cook it another minute or so.
When the cake is done cooking, let it cool in the pan until it settles. The cake will actually sink evenly in the pan because of the egg whites.
As soon as it is done sinking, probably 15 minutes or so, run a knife around the inside of the pan so the cake does not stick to the sides when you remove it. To remove the cake from the pan, place a plate face down over the top of the cake pan and gently flip the whole thing over. The cake will come out on the plate but it will be upside down. Remove the parchment circle from the cake and place another plate on top of the cake (the bottom) and flip it gently again. Now it’s ready to serve! This cake tastes great warm or chilled from the refrigerator.
This cake ends up about 1- 1/4 inches tall and should yield 8 servings or more.
*GF Flour Mixture
The GF Flour Mixture that I use is pretty standard. I use Authentic Foods gluten free flours because they are ground more finely than commercial brand GF flours that you can buy off the shelf. This results in wonderful baked goods that do not have that “gritty” feel when you chew them like so many products that we all tried in the beginning!
GF Flour Mixture
2 cups AF Superfine Brown Rice Flour (available in my amazon.com store on this blog)
2/3 cup AF Potato Starch Flour (available in my store)
1/3 cup AF Tapioca Flour (available in my store)
I make up several batches of this mixture at a time and keep it in a cannister. I keep all of my other GF flours in the freezer.
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Tried the recipe and love it! Mine didn’t turn out as pretty as yours but tastes yummy! Going to feature it in my blogpost tonight. Thanks for the recipes and keep them coming!
Miki
http://www.bellabreezeartdesigns.com
Thank you so much for the nice comments and for featuring my recipe in your blogpost Miki! I am so happy that you found my recipe blog!
My daughter has to eat all dairy-free and gluten-free now and I love your blog. I printed at least 10 recipes today! I am gonna be busy in my kitchen tomorrow!
I am so glad to help Tina! I love sharing my recipes!
Thank you so much for this recipe, it came out so delicious!!! I used xylitol instead of sugar because I can’t have it.
Thank you so much for your comment Carolina! I’m glad that you liked my Pumpkin Cake!
can I do this without a blender?
Hi Maria,
It really needs the vigorous blending action- do you have a food processor?
Andrea