Servings: pieces
Pumpkin Cake (Gluten-Free Halloween Cake)
This Halloween cake can safely be served to both children and adults – whether they tolerate gluten or not!It is delicious and moist, and the spices provide a good base together with the sweet and creamy cheese frosting.
Equipment
- Cutting Board
- Chef'S Knife
- Potato Peeler (Can be used for hokkaido)
- Pot
- Stand Mixer
- Oven
- Springform (20-23cm)
- Hand Mixer
- Bowl
Ingredients
The Cake
- 270 gram Hokkaido Pumpkin
- 3 pcs. Egg
- 200 gram Brown sugar
- 75 gram Olive Oil
- 70 gram Cornstarch
- 100 gram Whole Grain Rice Flour or sorghum flour
- 7.2 gram Baking Soda
- 3.9 gram Cinnamon
- 0.9 gram Ground ginger
- 3.6 gram Ground cloves
- 2.5 gram fiberHusk
- 1.9 gram Salt
The Cream Cheese Cream
- 20 gram Butter soft
- 100 gram Cream Cheese
- 30 gram Lemon Juice
- 350 gram Powdered Sugar
Instructions
- Wash and peel hokkaido pumpkin, cut it into small pieces and boil until tender.
- Let them cool slightly.
- Beat eggs and brown sugar for several minutes until it becomes fluffy and lighter in color.
- Feel free to use the whisk attachment on your stand mixer so you can let it whisk for a long time.
- Mix the remaining dry ingredients and fold them into the batter with a spatula or wooden spoon along with the oil.
- Mash the cooked hokkaido with a fork and fold it into the egg mixture.
- Preheat the oven to 175 degrees Celsius (347 degrees Fahrenheit).
- Pour the batter into a 20-23 cm springform pan and bake the cake for about 40 minutes.
- In the meantime, make the cream cheese frosting by beating butter and cream cheese with a hand mixer.
- Add lemon juice and powdered sugar and mix until the cream is smooth and combined.
- It's a good idea to refrigerate the cream until the cake has cooled.
- When the cake has completely cooled, spread the cream cheese frosting over the entire cake.
- Draw a spider web in the frosting with a toothpick and food coloring paste.
- If you don't have food coloring paste, you can use gravy browning.