Wednesday, November 21, 2012
Pumpkin Cake Recipe
3/4 c Safflower Oil
3 cups Brown Rice Flour
1 1/2 t Guar Gum
1 T Pumpkin Pie Spice
2 t Baking Powder (We use Hain® Featherweight since it contains no corn)
1 t Salt
1/2 t Baking Soda
1 1/2 c Sugar (We use Cane Juice Crystals or Unbleached Cane Sugar)
1 15 oz Can Pumpkin
1/4 c Rice Milk (We use Rice Dream® Original)
1 c Coarsely Grated Carrot
1 c Walnuts, Chopped
Heat Oven to 350°F. Lightly oil a 12 cup (10 inch) bundt pan, then dust with flour. In a lg. bowl whisk together the flour, pumpkin pie spice, baking powder, salt, and baking soda. In a med. bowl whisk together the eggs, oil, sugar, pumpkin, and milk. Add the egg/oil mixture to the flour mixture, mixing until fully incorporated. Mix in the carrots and walnuts. Transfer the batter to the prepared pan and bake until a wooden pick inserted in the cake comes out clean. 55-60 minutes. Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Rinse out pan and repeat to make second cake.
1 c Shortening(We use Spectrum Naturals® Palm Oil Shortening)
2 lbs Wholesome® Sweeteners Organic Powdered Sugar
Rice Milk (We use Rice Dream® Original)
Cream together shortening and sugar until fluffy. Beat in rice milk 1 T at a time until desired consistency. Reserve 1/2 c and tint green using yellow and blue. Color remaining with yellow and red to achieve orange. We use India Tree® Natural Decorating Colors.
Cut each cake in half horizontally. Spread some frosting on the bottom half of each cake and sandwich with tops. Place one cake rounded side down on serving platter. Spread top with frosting and sandwich with remaining cake rounded side up. Frost entire cake with remaining orange frosting.
For stem, spread reserved green frosting over allergy free ice cream cone. We use Edward & Sons Let's Do...® Gluten Free Ice Cream Cones. We piped the remaining extra for decorations