Comments on: Gluten-Free Pumpkin Gingerbread Cake

By: Jules

Jules — Tue, 20 Nov 2012 19:40:35 +0000

Hi Debbie, if you’re making from scratch, basically you would just mix up the dry ingredients from the scratch recipe, except you don’t add the sugar to that mix — follow the Pumpkin Gingerbread Cake recipe for sugar. So, you’d whisk together the first 4 ingredients in your list and then treat that like the cake mix called for in the Pumpkin Gingerbread Recipe. Hope that explains it! Enjoy!

By: Debbie

Debbie — Tue, 20 Nov 2012 01:58:15 +0000

Hi Jules,

I want to ensure that I have the correct ingredients for your Pumpkin Gingerbread Cake since I don’t have your cake mix. Will you please tell me which of the following ingredients should be removed for the recipe?

Thanks,
Debbie

•3 cups gluten-free all-purpose flour
•1 Tbs. gluten-free baking powder
•1/4 cup powdered milk (dairy or non-dairy alternative)
•1/4 tsp. salt
•1/2 cup butter or non-dairy alternative
•4 large eggs
•2 tsp gluten-free vanilla extract
•1 cup milk or non-dairy alternative
•2 teaspoons ground cinnamon
•1 tbs. pumpkin pie spice
•1/2 tsp. ground cloves
•2 cups brown sugar
•2 large eggs
•1 can pumpkin purée (15 oz. canned)

By: Jules

Jules — Mon, 19 Nov 2012 18:10:53 +0000

Hi Pam, yes, the batter is thick, but you should be able to smooth the top with a spatula before it goes in the oven. The cake should come out very moist, and heavy in the same way that a fruit bread (like banana bread) is heavy. I’m glad you like the taste – perhaps with this in mind, you’ll know you didn’t mess it up when you make it next time!

By: Vegan Nirvana Blog

Vegan Nirvana Blog — Sat, 17 Nov 2012 19:13:10 +0000

Gluten Free Vegan Pumpkin Recipes…

[...] all you hesitant bakers?! This recipe is EASY PEASY!), and it is all pleasure wi [...]…

By: Pam

Pam — Sat, 17 Nov 2012 02:12:15 +0000

I made this exactly as printed with your cake mix and a 15 oz can of pureed pumpkin, eggs, etc. The batter was SO THICK there was no way toput it in a bunt pan. I had to use an ice cream scooper to put in cupcake tins. Came out like they went in…batter didn’t spread or “smooth out”. Tastes good but really dense. Any suggestions or insight as to what went wrong? Was your batter really thick??

By: Jules

Jules — Fri, 16 Nov 2012 23:13:27 +0000

Sorry for any confusion, Pam. If you’re using my mix, you just add the mix plus the ingredients listed in this recipe (the cake mix doesn’t include sugar). If you’re making the scratch version, use only the sugar listed here plus the other dry ingredients listed in the cake recipe. Make sense?

By: Jules

Jules — Fri, 16 Nov 2012 23:11:36 +0000

Hi Suzanne, I actually enjoyed making the cake with unrefined coconut palm sugar, which is healthier than regular sugars – maybe you’d like to try it that way as well? Feel free to cut back on any sweeteners in recipes you see, but note that the texture will also be affected. This cake is very low fat, but it’s not low sugar. I hope you get to make it sometime!

By: Jules

Jules — Fri, 16 Nov 2012 23:07:40 +0000

Hi Mary – the recipe actually calls for one of my Jules Cake Mixes. If you don’t have one of my cake mixes, use my All Purpose Flour in the scratch cake recipe noted in the introduction. Enjoy!

By: Jules

Jules — Fri, 16 Nov 2012 23:01:47 +0000

Hi June, rather than dry milk powder, you could use almond meal. Check my blog post on how to make this expensive ingredient yourself -- it's easy and much cheaper! Making your own almond meal.

By: Suzanne

Suzanne — Fri, 16 Nov 2012 18:09:18 +0000

Does this recipe really call from 2 CUPS of brown sugar? That seems like a lot for being “healthy.”