Moist and spicy, this cake will get you in the mood for Autumn, but it's great any time of year!
2 eggs
1/4 Cup olive oil
1 Cup sugar
1 3/4 Cups canned pumpkin
1 tsp. vanilla
1 1/4 Cups white rice flour
1/4 tsp. salt
1/2 Tab. baking powder
2 1/4 tsp. xanthan gum
1 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. ginger
1. Beat eggs for 5 minutes with an electric mixer. Set aside.
2. Also with an electric mixer, blend olive oil and sugar together then add pumpkin and vanilla, mix well.
3. Combine all dry ingredients in a separate bowl and add to pumpkin mixture.
4. Lastly, fold in the eggs into batter until they are incorporated - do not over mix.
5. Pour batter into a greased and floured 8x8 pan and bake for 30 - 40 minutes in oven preheated to 350 degrees.
When the cake has cooled top it with our "So Sweet Icing" (in the Dairy-Free section) or your favorite cream cheese icing!
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