Pumpkin Bundt Cake
http://glutenfreegoddess.blogspot.com/2008/10/pumpkin-raisin-cake....
- 2/3 cup raisins- or dried cranberries, if you prefer
- 2/3 cup organic buckwheat flour
- 2/3 cup millet or sorghum flour
- 1/3 cup quinoa flour
- 2 tablespoons tapioca or arrowroot starch
- 1 scant teaspoon xanthan gum
- 1/2 teaspoon sea salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon McCormick Pumpkin Pie Spice
- 1/3 cup light olive oil
- 1/2 cup organic raw agave nectar or 1 cup organic brown sugar
- 2 tablespoons maple syrup
- 2 teaspoons bourbon vanilla extract
- 1 14-oz can cooked pumpkin
- 1/4 to 1/2 cup hemp milk- or non-dairy milk- as needed
- Ener-G Egg Replacer for 2 eggs- or 2 large organic free-range huevos
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Pumpkin, cooked (1 14-oz can)
- Raisins- or dried cranberries (2/3 cup)
- Condiments
- Ener-g egg replacer (1)
- Cooking & Baking
- Agave nectar or, organic raw (1/2 cup)
- Baking powder (2 teaspoons)
- Baking soda (1 teaspoon)
- Bourbon vanilla extract (2 teaspoons)
- Buckwheat flour, organic (2/3 cup)
- Cinnamon (1 teaspoon)
- Maple syrup (2 tablespoons)
- Mccormick pumpkin pie spice (1 teaspoon)
- Millet or sorghum flour (2/3 cup)
- Olive oil, light (1/3 cup)
- Quinoa flour (1/3 cup)
- Sea salt (1/2 teaspoon)
- Tapioca or arrowroot starch (2 tablespoons)
- Xanthan gum (1 scant teaspoon)
- Refrigerated
- Hemp milk- or non-dairy milk (1/4 cup)
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Published November 15, 2011 (1 year ago).
29 people saved this recipe.
