Hey y’all, it’s fall! 🙂 I’ve been a little MIA on the blog recently because I’ve just been thoroughly enjoying every last drop of summer! I’ve always been such a summer person, but I’m so excited for fall. Fall fashion, pumpkin everything (yes, I know, I can’t help it!), leaf piles, hayrides, Halloween and Thanksgiving… omg, EVERYTHING! I’m excited about it all! So, naturally, I’ve already been putting out fall decor around my house (even though it’s sooooo hot here in Minnesota still) and I can’t wait to pull out my cozy cardigans!
This Pumpkin Cake Recipe is so easy and my version is gluten free! As always, use whatever you have at home. I’m all about substitutions! Don’t have butter? — sub in some coconut oil. Don’t have sugar? — use maple syrup! So my version of Pumpkin Cake goes like this and turned out SOOOO AMAZING:
2 cups brown rice flour
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1 cup pure maple syrup
3 large eggs
4 oz salted butter, melted
1 can pumpkin puree
Mix dry with dry, wet with wet, then all together. Bake at 350 degrees for about 35 minutes in a 9×9 pan. Let the Pumpkin Cake cool down on a cooling rack for about an hour. You can mix up some whipping cream for on top, scoop a side of vanilla ice cream, or make an easy sugar glaze to drizzle on top by using powdered sugar mixed with a little water.
This gluten free Pumpkin Cake recipe was super easy and only took about 15 minutes of prep time, along with 35 minutes to bake. I’ve been enjoying the leftovers for breakfast (oops!). Let me know if you try it out and if you used any substitutions! Enjoy!
P.s. It’s not very “blogger” of me, but the pumpkin cake in these pics are 2 day old leftovers… it was much prettier the first day but I didn’t get to taking pics then because #momlife! 😜