Thursday, December 9, 2010

2 Layer Pumpkin Cake

Here is yet another yummy but more healthy cake for your pleasure. :] It's pumpkin and goes so well with the season. It turned out so yummy and moist. A lovely treat to take to those Christmas parties that are coming up.
2 Layer Pumpkin Cake
Ingredients
1 cup evaporated cane juice
1/2 cup coconut oil, liquid, or vegetable oil
2 eggs
1 1/4 cup kamut flour
1 1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon xantham gum
1 cup pumpkin puree
Directions
Preheat oven to 350*F. Combing evaporated cane juice, oil, and eggs in a large mixing bowl; mix well. Sift dry ingredients into a separate bowl; stir into oil mixture, beating well. Stir in pumpkin puree. Pour batter into 9 inch round, greased, cake pans. Bake for 35-40 minutes or until cake tests done when toothpick inserted in the center comes out clean. Cool on racks. Frost with Pumpkin Cream Cheese Spread.
Original recipe found here.

2 comments:

  1. What's the xanthum gum for? is it necessary?
    this looks delicious! :)
    ~Julie :)

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  2. Thanks for the questions Julie. When you are baking with low gluten flours you need to have a binding agent. Gluten is the natural binding agent in breads. Kamut flour doesn't have a lot of gluten in it so you need to add xantham gum or guar gum to help every thing stick together better. I hope that helps answer your question. :] You can make this recipe with whole wheat and leave out the xantham gum. Happy healthly baking! :]

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