Gluten-Free Cinderella Cake, Family Favorite Autumn Dessert

This yummy cake is the gluten-free version  of one of our favorite autumn recipes.

It's called a cake, but is often served up ,with my full mothers blessing, for breakfast!

I've learned to substitute in baking over the years, and part of learning is, well, failing.

So before I shared this version, I wanted to be sure it was worth the share.

I hadn't tried this particular gluten-free flour before. Well, the cake was baked on Friday ,

 and the weekend is almost over and so is the cake.

I'd call it a success!

I would encourage you , whenever possible, to use freshly ground spices.

Taking only a few more peaceful preparation moments, 

they add so much flavor and aroma to your recipes.

Something about using a mortar and pestle is grounding. 

I often  think of my grandmother and her times when I use it,

considering this was the kitchen appliance of choice, not a cuisinart

And although I am so grateful for modern conveniences,

I  chose the quiet over the the loud whenever possible.

You can't always chose quiet in the life a large family,

So when I can , I do.

The sound, motion and fragrance are worth the moments invested.

Gather

Cake ingredients:

1 1/2 cups gluten free flour

1 tsp baking powder

1/2 tsp baking soda

1/2  tsp salt

1 tsp cinnamon

1/4 cloves

1/4 allspice

1/4 tsp ginger

1 cup palm, coconut or brown sugar

1 cup freshly baked pumpkin

  (see recipe here)

1/2 cup oil ( I use grape seed or coconut)

1/2 chocolate chips

1/2 cup chopped walnuts or pecans

Glaze:

1 cup powdered sugar

1 orange

Sift or mix together all dry ingredients,

mix in the nuts and chips.

beat eggs, mix in the pumpkin and oil.

Combine all. Batter will be very thick.

I have added up to 1/4 cup milk

in order to incorporate the dry ingredients.

Pour into lightly greased 8 or 9 inch round cake pan.

Bake at 350 for an hour or

 until inserted knife comes out clean.

Let cool in pan 10 minutes,

then turn onto a wire rack to finish cooling.

Squeeze enough orange juice to make the glaze thick, but drizzly.

Too watery? Add sugar. 

Too thick? Add a couple drops more of juice or liquid.

If you double this recipe, just bake it two pans.

I hope you'll enjoy this recipe,

and add it to your list of favorites!

Many autumn blessing to you!