Gluten Free and Yeast Free Spiced Pumpkin Cake

This is a yeast free, gluten free, gum free, vegan bread recipe which uses only whole grain flour, which is very moist and makes great toast.

 

Ingredients

100g brown rice flour

40g tapioca starch

1 tsp bicarbonate soda

2 tsp ground cinnamon 

2 tsp ground ginger 

1 tsp ground cardamom 

100g caster sugar 

2 large eggs

1/2 cup olive oil

150g mashed pumpkin (just steam until very soft and mash) 

60ml almond milk or lactose free milk

1 tsp vanilla extract 

 

Method

Preheat oven to 180 degrees. Combine flours, spices, baking sodium and sugar in a large bowl. Whisk eggs, oil, pumpkin, milk and vanilla in a small bowl. Mix into dry ingredients until well combined, and transfer into a lined round 23cm cake tin. 

Bake for 20 minutes.

(adapted from My Darling Lemon Thyme: Every Day by Emma Galloway)