Recipe by chantel
"My Dad was recently diagnosed with gluten intolerance. It has been challenging to find easy recipes that he likes, but I finally found a way to make a gluten-free cake that doesn't taste gluten-free!"
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Cream Cheese Filling:
1 (8 ounce) package
cream cheese, softened
gluten-free flour blend
1 (15 ounce) can
1 1/2 cups
This was delicious! I made a few changes -I added a tsp of vanilla to the cake batter (next time I will probably add some nutmeg and ginger too). I also added another tsp of vanilla + 1 egg to the filling. I greased a by dr pan with butter (instead of using loaf pans or cooking spray) . I still cooked it for 1 hour and let it cool in the pan for 30 minutes. It came out of the pan with ease. My husband says he doesn't like pumpkin, but he ate 2 big pieces of this cake for breakfast and claims it's his new favorite breakfast cake!
* Percent Daily Values are based on a 2,000 calorie diet.
Gluten-Free Pumpkin Cream Cheese Cake
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 178
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