Gluten Free Turmeric Pumpkin Cake
This healthy turmeric pumpkin cake is soft and moist and packed with anti-inflammatory benefits! It's gluten free, dairy free, and refined sugar free, making it the perfect healthy fall dessert. Add ice cream or icing when ready to serve!
Servings 9 servings
Ingredients
- 1 ½ cups 1:1 gluten free flour
- ½ cup tigernut flour or almond flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoon gorund turmeric
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- ½ cup coconut sugar
- 1 15 oz can pumpkin puree
- 2 eggs
- ¼ cup olive oil
- 1 tsp. vanilla extract
Instructions
- Preheat oven to 350F and line an 8x8 pan with parchment paper.
- Whisk together the dry ingredients, except coconut sugar, in a medium bowl.
- Beat together the wet ingredients and sugar in a large bowl until smooth using an electric hand mixer or stand mixer.
- Add the dry ingredients to the wet and mix on low until just combined.
- Pour the cake batter into the prepared pan and bake for 25-30 minutes until a toothpick inserted in the center of the cake comes out with a few crumbs on it.
- Use the edges of the parchment paper to remove the cooled cake from the pan.