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!
I love this! It is moist and not crumbly like most gluten free baked goods. I followed the recipe but added a tsp of vanilla to the batter and poured it into a single pumpkin shaped pan. I had some if the batter left over though. I'm going to make this for Thanksgiving, no one will be able to tell it is gluten free until they see me take a bite. I'm so excited to have this dessert!
I think I'm in LOVE!!!!!!
* 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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