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