Naked Pumpkin Cake – Gluten Free

• 2 cups Gluten Free Flour Blend (see Below)
• 2 cups Granulated Sugar
• 2 teaspoons Baking Soda
• 1 teaspoon Salt
• 3 teaspoons Cinnamon
• 2 teaspoons Xanthun Gum
• 1-1/3 cup Vegetable Oil
• 1-1/2 cup Canned Pumpkin (15 Oz Can)
• 2 whole Eggs, Beaten
• 1-1/2 teaspoon Vanilla - Make Sure It's Gluten Free

1. Note: Gluten free flour blends made of rice flour, potato starch, almond flour and/or tapioca flour make the best cakes. Brands: King Arthur Gluten Free Flour Blend, Bette Hagman Featherlite Gluten Free Flour Blend, Authentic Foods Whole Grain Gluten Free Flour Blend, just to name a few.
2. 1. Preheat the oven to 350 degrees F.
3. 2. Mix the dry ingredients.
4. 3. Mix the wet ingredients.
5. 4. Add wet ingredients to dry ingredients and mix together with a wooden spoon until smooth.
6. 5. Pour into a lightly greased bundt pan.
7. 6. Bake for 50-60 minutes (10-15 minutes longer if you're using a thick bundt pan; I use the thinner, dark pan).
8. 7. Cool for ten minutes in the pan and then invert onto a wire rack to cool completely.

flour, sugar, baking soda, salt, cinnamon, xanthun gum, vegetable oil, eggs, vanilla

Taken from tastykitchen.com/recipes/desserts/naked-pumpkin-cake-e28093-gluten-free/ (may not work)