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Gluten-Free Pumpkin Gingerbread with Caramel Sauce

User Rating 5 Star Rating (2 Reviews)

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Gluten-Free Pumpkin Gingerbread with Caramel Sauce

Gluten Free Pumpkin Gingerbread with Caramel Sauce

Photo- 2009 © Teri Lee Gruss, licensed to About.com, Inc.

Gluten-Free Pumpkin Gingerbread with Caramel Sauce is a moist, delicious cool weather gluten-free recipe and a great way to add healthy pumpkin to a classic dessert recipe.

This recipe was adapted from a recipe by Donna Washburn and Heather Butt, "Gingered Pumpkin Snacking Cake" which appears in their cookbook, 125 Best Gluten-Free Recipes.

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients:

  • 2 1/4 cups gluten-free all purpose flour mix (I used Bob's Red Mill Gluten-Free Pizza Crust Mix with good results- see note)
  • 2 teaspoons GF baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1 cup canned pumpkin (don't use pre-sweetened canned pumpkin pie mix)
  • 2 large, lightly beaten eggs
  • 1/2 cup softened vegetable shortening OR butter (I used Spectrum brand All Vegetable Shortening)
  • 1 cup brown sugar
  • 1/4 cup unsulphured molasses
  • 1 teaspoon vanilla
  • 1 recipe of Vegan GFCF Caramel Sauce OR your favorite GF caramel sauce
  • NOTE: If you use a gluten-free all purpose flour mix that does not contain xanthan gum or guar gum, ADD 1 teaspoon of your favorite gum to this recipe. If you use Bob's Red Mill GF Pizza Crust Mix in this recipe, don't use the dry active yeast packet enclosed in the mix. Save it for a yeasted recipe!

Preparation:

Preheat oven to 350° F / 176° C

Grease a 9x13-inch baking pan

Combine gluten-free flour, baking powder, baking soda, salt and spices in a medium mixing bowl. Whisk to thoroughly combine.

In another medium mixing bowl use an electric hand or stand mixer to beat pumpkin, sugar, eggs, shortening, molasses and vanilla just until smooth and well blended.

Gradually add dry ingredients and beat just until the batter is smooth and well blended.

Pour batter into prepared pan and bake in preheated oven for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool before cutting.

Yield: About 12 servings

Get recipe for Vegan GFCF Caramel Sauce

If you like gingerbread served with classic lemon sauce try this recipe for Delicious Lemon Dessert Sauce

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

User Reviews

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 5 out of 5
Very good!, Member TanyaCollinson

So very good. Lasts for several days. Tastes great warmed up. Easy to make & good for company.

0 out of 0 people found this helpful.

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