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I’ve never been a fan of gluten free baking. There’s the hassle of stocking up on assorted flours and starches and gums, there’s the fact that said assorted starches and gums don’t seem like real food, and there’s the risk that after it’s all done my cake might taste more like a sand castle than dessert.

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Despite all this, I decided to banish my fears and doubts, embrace the health benefits and try something new. As my guide on this adventure: the very talented Aran Goyoaga of the blog Canelle et Vanille. Based here in Seattle, Aran has mastered the art of gluten free baking and is a constant inspiration with her beautiful, bright photography. I just bought her cookbook and you should too.

This cake has a dense crumb (it reminds me of an old fashioned donut) that compliments the spice of the candied ginger and the brightness of the lemon glaze. And it doesn’t taste gluten free at all…hooray! I made it for a dinner party with friends but it would do nicely as a teacake.

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PUMPKIN CAKE WITH CANDIED GINGER + LEMON GLAZE

Adapted from Aran Goyoaga / Canelle et Vanille

Makes one bundt cake

INGREDIENTS

FOR THE CAKE

½ cup coconut oil

1 cup brown rice flour

½ cup millet flour

½ cup cane sugar

½ cup brown sugar

¼ cup tapioca starch

¾ teaspoons salt

½ teaspoon baking soda

½ teaspoon cinnamon

¼ teaspoon ground ginger

¼ teaspoon nutmeg

1 cup pumpkin puree

3 eggs

zest of 1 lemon

½ cup candied ginger, chopped, plus extra for topping

FOR THE GLAZE

1 cup powdered sugar, sifted

1/8 cup fresh squeezed lemon juice

PROCEDURE

Preheat the oven to 350 degrees. Thoroughly grease and flour a bundt pan, making sure to tap out any excess flour.

Melt the coconut oil over low heat. Set aside.

Combine the brown rice flour, millet flour, sugars, tapioca starch, salt, baking soda, and spices and whisk to combine.

In a separate bowl whisk together the pumpkin puree, eggs and lemon zest until smooth. Slowly add the coconut oil and whisk until combined.

Add the wet ingredients to the dry stirring to combine. Fold in the chopped candied ginger.

Pour the batter into the prepared pan and bake for about an hour or until a toothpick inserted into the cake comes out clean.

Allow the cake to cool for 45 minutes. Place a wire rack over the cake and invert the pan. Soak a kitchen towel in hot water and drape over the pan for 15 minutes. The steam will help loosen the cake and ensure it comes out in one piece.

Meanwhile whisk together the powdered sugar and lemon juice until smooth.

Remove the cake from the pan and spoon the glaze on top. Top with chopped candied ginger.