Gluten Free Pumpkin Layer Cake with "Cream Cheese" Frosting

Gluten Free Dairy Free Cake Pumpkin Cake?! So one of my favourite things to do is bake, and since I've been gradually changing my lifestyle back into a "healthier" version and an Endo approved lifestyle. This year for my birthday I with my mother baked my birthday cake like we did when I was younger. I love love love anything pumpkin flavoured with cream cheese. However my stomach does not. So in the spirit of being able to actually eat my cake we made one that would hit all the things I can eat and leave out the things that I cannot.

Pumpkin Cake Ingredients:

• 2 1/2 cups gluten free flour mix (I have a specific one I use for everything that I put at the bottom of the post)

• 2 teaspoons organic ground cinnamon

• 3/4 teaspoon organic ground ginger

• 1/2 teaspoon organic ground nutmeg

• 1 1/2 teaspoons organic baking powder

• 3/4 teaspoon organic baking soda

• 1 teaspoon organic sea salt

• 1 1/4 cups organic pumpkin puree

• 3/4 cup unsweetened organic coconut milk or almond milk or rice milk (whichever you prefer is fine)

• 1/2 cup canola or grape seed oil

• 2/4 cup organic brown sugar

• 3/4 cup organic cane sugar

• 1/4 cup pure organic maple syrup

• 1 1/2 teaspoons pure organic vanilla extract

Dairy Free Cream Cheese frosting (I really like icing)

• 15 ounces dairy free cream cheese (I used the Daiya Cream cheese )

• 1 cup of vegan butter, softened

• 1 cup organic powdered sugar

• 1 teaspoon pure organic vanilla extract

Baking Instructions:

1. Preheat oven to 350 degrees. Prepare 2 10-inch round cake pans by lining bottom with parchment paper.

2. Sift together flour, cinnamon, ginger, nutmeg, baking powder, baking soda and salt. Set aside.

3. In large mixing bowl, stir together pumpkin puree, coconut milk, and oil. Add brown sugar, sugar, maple syrup and vanilla. Mix until well blended. Add flour mixture and stir for 1 minute.

4. Divide cake batter evenly into prepared cake pans (it's helpful to use a measuring cup). Bake cakes for 23-25 minutes or until toothpick inserted in center comes out clean. Cool in pans while you make the icing,

5. To make cream cheese frosting, place dairy free cream cheese and vegan butter in bowl of standing mixer with paddle attachment. Beat until smooth and creamy, 2-3 minutes. Add sifted powdered sugar and vanilla, mixing frosting another 1-2 minutes. ( I used two different "cream cheeses" because one was sweet so I wanted to tone down the taste to be more like actual cream cheese)

6. Pour frosting into bowl and place in refrigerator for 30 minutes or until ready to use, to thicken.

7. To frost cake, start by placing one cooled cake layer on cake plate/stand. Cut both layers in half (this makes room for more icing). Top with 1/3 of cream cheese frosting. Repeat with remaining layers. Garnish with light sprinkling of nutmeg on edge.

8. Chill cake in refrigerator to set. Remove cake and serve! Store cake in refrigerator.

Gluten Free Four mix all organic flour:

Sift the ingredients together and you're ready to go!

2 cups rice flour 2/3 cup potato starch 1/3 cup tapioca flour 1 teaspoon xanthan gum

I use this mix for everything from cookies, pancakes, to cupcakes, or even savoury pie crusts. It's very versatile and seems to work as a substitute for wheat flours in everything I've made so far.

#GlutenFree #DairyFree #SoyFree #EndoApproved