Ingredients:
1/2 C teff flour
1/3 C brown rice flour
1/3 C sorghum flour
1/3 C tapioca flour
1 Tsp baking soda
2 Tsp of baking powder
1 Tspxanthan gum
2/3 C of cocoa powder
1/2 Tsp of salt
1 C of canned pumpkin
1/2 C of buttermilk (or milk substitute and 1/2 T apple cider vinegar)
3/4 C of butter, softened
1 C granulated sugar
1 C brown sugar
3 eggs, plus one egg yolk
2 Tsp of vanilla
optional ingredient: try adding 1/2 teaspoon of cinnamon to dry ingredients
Pumpkin Cream Cheese Frosting Ingredients:
4 cups powdered sugar
1/2 teaspoon vanilla
1/4 cup canned pumpkin
1/4 cup butter
1 T orange juice
1 teaspoon grated orange zest
1 package of cream cheese
Directions:
In a medium bowl, mix pumpkin and buttermilk together. In a separate bowl, sift dry ingredients together. In your stand mixer, beat softened butter until light and fluffy. Add the sugars and cream some more. Add vanilla and then the eggs, one at a time. Then alternate pumpkin mixture and flour mixture into the stand mixer until incorporated. Pour batter into two greased 9 inch cake pans and bake for about 30-35 minutes.
Take out of the oven and let cool for 10 minutes. Then invert the cake pans and allow the cakes to cool on a rack. Once cooled, frost and assemble your cake!
Pumpkin Cheese Cake Frosting Directions:
Place all ingredients into mixer and beat until combined. Do not overbeat as it will change the consistency of the cream cheese.
Note: This cake can easily be turned into cupcakes! Just put batter in muffin tins with liners instead and frost when cupcakes have cooled.
Recipe from: "glutenfreemommy" blog
