Perfect for the holidays and all winter long, this spicy gingerbread-pumpkin cake gets its flavor from pumpkin puree, molasses, brown sugar and lots of spices.
Nonstick cooking spray
3 cups gluten-free flour blend with xanthan gum
1 cup packed dark brown sugar
1 tablespoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 teaspoons baking soda
1½ teaspoons salt
1 15-ounce can pumpkin puree
4 large eggs
¾ cup vegetable oil
½ cup molasses
1½ cups powdered sugar
2 to 3 tablespoons water or milk
1 teaspoon vanilla extract
Adjust oven rack to middle position and preheat oven to 350° F. Spray a 9 x 13-inch cake pan with nonstick cooking spray.
Whisk together gluten-free flour blend, brown sugar, ginger, cinnamon, nutmeg, baking soda and salt in a large mixing bowl. Add pumpkin, eggs, oil and molasses. Mix until ingredients are thoroughly combined and a smooth batter forms.
Spread batter evenly into prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Remove pan from oven and place on a wire rack. Allow to cool before icing.
To make the icing, place powdered sugar in a large bowl. Add 2 tablespoons water and vanilla. Stir. Add additional water as needed. Icing should be thick yet pourable.
Set wire rack with cake on a baking sheet lined with waxed paper. Pour icing over the cake, letting it run down the sides. Let set for about 20 minutes before serving.
Nutrition Analysis: 360 cal, 12 g fat, 55 mg chol, 430 mg sodium, 60 g carbs, 0 g fiber, 34 g sugar, 3 g protein.
Elizabeth Barbone, author of the cookbooks Easy Gluten-Free Baking and How to Cook Gluten-Free, is a regular contributor to Gluten-Free Living. She also blogs at glutenfreebaking.com.