So moist and yummy! You'd never know they were gluten-free unless I told you so! I prefer to buy my rice flour from the Asian market for the extra-fine consistency. I use a convection oven. You may need to adjust your cooking times if you do not. Cool completely before frosting or serving.
Ingredients
- 1 cup rice flour
- 0.75 cups soy flour
- 0.25 cups tapioca starch
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.75 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 0.5 cups dairy-free margarine , softened
- 2 cups packed brown sugar
- 3 eggs , beaten
- 1 can pumpkin puree , 15 ounce
- 2 teaspoons vanilla extract
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
-
2
Stir rice flour, soy flour, tapioca starch, cinnamon, baking soda, baking powder, nutmeg, and ginger together in a bowl.
-
3
Beat margarine in a large bowl with an electric mixer until creamy. Beat brown sugar into the margarine until incorporated and the mixture lightens in color. Add eggs one at a time, thoroughly beating each egg into the mixture before adding the next; add pumpkin and vanilla with the third egg. Gradually blend the dry mixture into the wet mixture until you have a batter; pour into the prepared baking dish.
-
4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
Nutrition Facts
Per serving
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