Original recipe yields 10 servings
Based on a 2,000 calorie dietSee full nutrition
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 t...
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 s...
I am gluten intolerant and this is by far the best gluten free cake I have ever had. I cooked mine in 2 loaf pans and omitted the cream cheese filling in this one but will be making a lot of pum...
I made this today for a brunch because my step MIL doesn't eat gluten. I added one teaspoon of vanilla to the cake batter and made it in a bundt pan. I baked it for about 70 minutes and I still ...
I think I'm in LOVE!!!!!! Works great as a roll cake also! Total YUM for us with Celiac Disease! WINNER!!!
It tastes good warm and cold. I enjoyed the cake much better the second day out of the fridge