Pumpkin Spice Cake with Cinnamon Glaze

Pumpkin Spice Cake with Cinnamon Glaze
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This cake is great for a morning coffee cake or can be dressed up with frosting for a delicious dessert.
Servings Prep Time
8 min 20 min
Cook Time Passive Time
30 min 60 min
Servings Prep Time
8 min 20 min
Cook Time Passive Time
30 min 60 min
Pumpkin Spice Cake with Cinnamon Glaze
BigOven - Save recipe or add to grocery list
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This cake is great for a morning coffee cake or can be dressed up with frosting for a delicious dessert.
Servings Prep Time
8 min 20 min
Cook Time Passive Time
30 min 60 min
Servings Prep Time
8 min 20 min
Cook Time Passive Time
30 min 60 min
Ingredients
  • 1 15 oz can pumpkin puree
  • 1/2 cup Spanish olive oil
  • 1 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon cinnamon
  • 1 1/2 teaspoons ginger
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups Z√≥calo Sweet Potato Flour
  • 1 cup rice flour
  • 1/2 teaspoon Matiz Sea Salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 1 cup walnuts chopped
  • 1 cup raisins
Topping
  • 1/3 cup powdered sugar
  • 2 teaspoons water
  • 1/8 teaspoon cinnamon
Servings: min
Units:
Instructions
  1. Preheat oven to 350 degrees. Grease a 9 x 13 glass casserole cake pan (or two round 9 inch cake pans) and set aside.
  2. In a stand mixer, mix all of the wet ingredients until smooth. One by one, slowly add the dry ingredients, slowly, while mixer is running until batter is uniform and without lumps.
  3. Pour the batter into the cake pan(s) and bake in oven for 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely.
  4. To make the topping, mix the sugar with the water and cinnamon in a small bowl. Glaze the top of the cake when cool.
Recipe Notes

Recipe developed by Heather Curtis

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