Warmly spiced, moist, sweet pumpkin cake is a natural choice for a Fall treat.
This cake is fabulous on its own, or paired with whipped cream or buttercream. This recipe works equally well using wheat flour or gluten free baking flour, and is dairy free, using creamy avocado oil instead of butter. Enjoy!
Pumpkin Spice Cake
Makes a dozen cupcakes, a 9 or 10 inch round, or two 6 inch rounds. Double it for a larger cake — it will bake up just a beautifully.
1 cup (5 oz) unbleached all purpose flour or Gluten Free 1-to-1 Baking Flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
2 tsp. ground cinnamon
1/2 tsp. ground cloves or allspice
1/2 tsp. ground nutmeg
1/2 cup (3 1/2 oz) white sugar
1/2 cup (4 oz) light brown sugar
2 large eggs
1/2 cup (3 1/2 oz) avocado oil
1 cup (8 oz) pumpkin puree
Preheat oven to 350. Prepare pans by using cupcake papers, or oiling and flouring the pans.
Sift together and set aside the flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
In a medium mixing bowl, beat together the sugars, eggs, oil, and pumpkin. Beat until some air is incorporated into the mixture – about 2 minutes. Gently stir in the flour mixture, mixing only until combined.
Pour batter into prepared pans, and bake until done. For cupcakes, check at 25 minutes. For smaller layers, check at 30 minutes. For a larger single layer, check at 35 minutes. Allow to cool in pan for 10 minutes, then remove from pan and allow to cool completely on a baking rack.