GLUTEN-FREE PECAN PUMPKIN CAKE

Gluten-Free Pecan Pumpkin Cake image

"Here's a delicious pumpkin cake for the holidays. But don't just bake it then-it's wonderful all year long!" Kathy Rairigh - Milford, Indiana

Provided by Taste of Home

Time 1h10m

Yield 12 servings.

Number Of Ingredients 20

Ingredients

1 cup sugar
1 cup canned pumpkin
3 tablespoons canola oil
2 egg whites
1 egg
1 teaspoon vanilla extract
1-1/2 cups brown rice flour
1/2 cup potato starch
1/4 cup tapioca flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
TOPPING:
1/4 cup chopped pecans
1/3 cup packed dark brown sugar
1/2 teaspoon ground cinnamon
3 tablespoons cold butter
Confectioners' sugar, optional

Steps:

In a large bowl, beat the sugar, pumpkin, oil, egg whites, egg and vanilla until well blended. , In a large bowl, combine the brown rice flour, potato starch, tapioca flour, baking powder, baking soda, xanthan gum, salt and pie spice; reserve 1/4 cup for topping. Gradually beat remaining mixture into pumpkin mixture until blended. Spread batter into a 9-in. springform pan coated with cooking spray., For topping, in a small bowl, combine the pecans, brown sugar, cinnamon and reserved flour mixture. Cut in butter until mixture resembles coarse crumbs; sprinkle over batter., Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 20 minutes. Remove sides of pan. Cool completely. Sprinkle with confectioners' sugar if desired.

Nutrition Facts : Calories 264 calories, Fat 9g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 294mg sodium, Carbohydrate 45g carbohydrate (23g sugars, Fiber 2g fiber), Protein 3g protein.