Gluten Free Pumpkin Cake

The whole house smells like pumpkins. It's a nice aroma. Even better, because it's not coming from a candle. It's coming from the oven, thanks to a delicious and healthy recipe.

I was craving a warm, fresh from the oven cake. Didn't want anything too sweet, also it had to be Gluten Free. It started as a different recipe. I wanted to use up the last bit of Coconut Flour in the fridge, but after mixing all the wet ingredients, I couldn't find it. Instead, I added the last of the All-Purpose Gluten Free Cake Flour Mix plus a little extra Brown Rice Flour. 

I thought it was going to be an epic mess. Like most of my baking experiments. Surprisingly, this is what came out of the oven. A delicious and great looking cake with all the 'nooks a crannies' that are almost always missing from Gluten Free baking.

This is a moist and very flavorful cake, that's better enjoyed warm from the oven. I couldn't resist the honey flavor through the cake, so I ate three pieces before even snapping a picture. As soon as the photo shoot ended, I gave the rest of the cake to my Grandpa.

Please, be advised that the measurements below are an approximate. Since I didn't know if the recipe was going to work, I eye balled the amount of flour. Use your better judgement if you think the batter need a little less flour than noted. Also, it's not as sweet as a other cakes.

On another note, Click Here to read the great post that Javelin Warrior, from Cookin w/ Luv, wrote when he made my Cannellini Bean & Goat Cheese Tart w/ Oat Flour Crust.

• 1 cup All Purpose Gluten Free Cake Flour Mix 
• 2/3 cup Brown Rice Flour
• 1/2 cup Honey
• 1/4 tsp Salt
• 1/3 cup Pumpkin Puree 
• 1 tsp Cinnamon
• 1/4 tsp Nutmeg
• 2 Eggs
• 1 tsp Baking Powder

-Mix all the wet ingredients in a bowl. Mix all the dry ingredients in another bowl. 

-Incorporate the dry ingredients into the wet ones, whisking well. 

-Pour into a loaf pan (approximately 9 inches long). Bake at 350 for 35 minutes.