Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Pumpkin Cake

WitsEnd

By WitsEnd
in Gluten-Free Recipes & Cooking Tips

Recommended Posts

WitsEnd Rookie
WitsEnd
Posted

I found a recipe for a super easy pumpkin cake, and it's egg free too. I don't know how to link since I'm on my phone, but it is bigredkitchen.com. Two ingredients pumpkin cake with apple cider glaze. The blog post was old so this may be old news to some but I thought it was worth sharing.

While this is not from a gluten-free blog, I simply substituted gluten-free cake mix for regular mix. It is so simple..one box of cake mix (I used bisquick) and one can of pumpkin puree. Mix together, pour into a cake pan and bake at 350 for about 24 minutes. I made a cream cheese frosting instead of the apple cider icing and it was delicious!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


sora Community Regular
sora
Posted

I found a recipe for a super easy pumpkin cake, and it's egg free too. I don't know how to link since I'm on my phone, but it is bigredkitchen.com. Two ingredients pumpkin cake with apple cider glaze. The blog post was old so this may be old news to some but I thought it was worth sharing.

While this is not from a gluten-free blog, I simply substituted gluten-free cake mix for regular mix. It is so simple..one box of cake mix (I used bisquick) and one can of pumpkin puree. Mix together, pour into a cake pan and bake at 350 for about 24 minutes. I made a cream cheese frosting instead of the apple cider icing and it was delicious!

Sounds good, I love anything pumpkin. I am going to go have a look.

sora Community Regular
sora
Posted

Here it is.

Open Original Shared Link

WitsEnd Rookie
WitsEnd
Posted
  • Author

Thanks for adding the link!

Junior Chef Rookie
Junior Chef
Posted

So I tried this today... I was very hopeful that it would work, provided the reviews in the comments of the recipe and also the picture. I used Hodgson Mill yellow cake mix, added a 15 oz. can of pumpkin (not pie filling), and some vanilla and cinnamon. Put it in a greased 9 x 11 pan, baked it for a while at 350 F. It didn't rise at all. I couldn't get the toothpick to come out clean no matter how long I baked it, and it wasn't at all springy, so I started getting nervous. I put a powdered sugar glaze on it (powdered sugar, milk, and vanilla), and let it cool. When I started cutting it, it was really tough, and it was very dense (think pumpkin brownies). My dad and brother deemed it rubbery, and when my dad doesn't like something, that's saying a lot. I wasn't even brave enough to try it.

At least I was only out about $3 for the cake mix... Did I do something wrong or is this just a failed recipe?

nlindsey Newbie
nlindsey
Posted

If you want a good pumpkin cake, try Really Great Food Company. They are the absolute best! Their great products include banana bread, pumpkin spice bread/cake, lemon poppy seed bread, corn muffins, Aunt Tootie's devil's food cake mix. I have been celiac for 8 years, and trust me, these are the very best. It is worth the shipping. You won't be disappointed.

sora Community Regular
sora
Posted

So I tried this today... I was very hopeful that it would work, provided the reviews in the comments of the recipe and also the picture. I used Hodgson Mill yellow cake mix, added a 15 oz. can of pumpkin (not pie filling), and some vanilla and cinnamon. Put it in a greased 9 x 11 pan, baked it for a while at 350 F. It didn't rise at all. I couldn't get the toothpick to come out clean no matter how long I baked it, and it wasn't at all springy, so I started getting nervous. I put a powdered sugar glaze on it (powdered sugar, milk, and vanilla), and let it cool. When I started cutting it, it was really tough, and it was very dense (think pumpkin brownies). My dad and brother deemed it rubbery, and when my dad doesn't like something, that's saying a lot. I wasn't even brave enough to try it.

At least I was only out about $3 for the cake mix... Did I do something wrong or is this just a failed recipe?

I am thinking it might be because the recipe is for a standard gluten cake mix which is bigger than a gluten free cake mix?

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Junior Chef Rookie
Junior Chef
Posted

The cake mix was supposed to make two 8" or one 9x13" cake. I thought that's what the 'regular' cake mixes are supposed to make, too.

WitsEnd Rookie
WitsEnd
Posted
  • Author

I made it with gluten free bisquick. Maybe your mix was too high quality? (I am not familiar with that brand). Sorry it didn't work for you.

mommida Enthusiast
mommida
Posted

ok gluten free bisquick has more baking powder to make it rise more.

did you use a whole box of gluten-free bisquick?

WitsEnd Rookie
WitsEnd
Posted
  • Author

Yes, the whole box. But to clarify, it is a box of gluten-free bisquick cake mix, not just regular gluten-free bisquick. But I do agree with you...the extra baking powder probably made the difference.

shadowicewolf Proficient
shadowicewolf
Posted

Yes, the whole box. But to clarify, it is a box of gluten-free bisquick cake mix, not just regular gluten-free bisquick. But I do agree with you...the extra baking powder probably made the difference.

they make a cake mix? Link please :3

mommida Enthusiast
mommida
Posted

I didn't know there is a gluten-free bisquick cake mix either! I want to compare the ingredients side by side too.

WitsEnd Rookie
WitsEnd
Posted
  • Author
:( I am so sorry! Betty Crocker, not Bisquick. Both yellow boxes...I should have paid more attention.
shadowicewolf Proficient
shadowicewolf
Posted

Ah i've had that one before then.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      127,706
    • Most Online (within 30 mins)
      7,748
    Tysonlou
    Newest Member
    Tysonlou
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.4k
  • Celiac.com Sponsor (A22):



  • Who's Online (See full list)

  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • RMJ
      High blood test numbers - with scales. Any advice?

      By RMJ · Posted

      I’d say celiac is likely.  Please continue to eat plenty of gluten until your endoscopy to be sure that any gluten-related damage can be seen.  Plus it gives you one last chance to enjoy your favorite gluten-containing foods. I hope the endoscopy/biopsies give you a definitive answer. 
    • TexasCeliacNewbie
      High blood test numbers - with scales. Any advice?

      By TexasCeliacNewbie · Posted

      I do also have the bloating, gas, constipation, hair loss, an auto-splenectomy that no one can see any reason for and some elevated liver enzymes that don't seem to have a cause, I also have joint pain and some spinal compression fractures that have no explanation.  I am only 42 so haven't had a bone density test yet.  My calcium was normal, but my D was a little low.  They haven't checked for any other vitamin deficiencies yet.  My blood test for an autoimmue disorder was quite high but my Thyroid was all normal.
    • TexasCeliacNewbie
      High blood test numbers - with scales. Any advice?

      By TexasCeliacNewbie · Posted

      Hi, I have been having a lot of back pain and gut issues for 8 weeks or so.  I saw the GI on Monday and my results just came in from the lab.  Some of these number are high and off the little chart from the lab.  I am reading this correctly that I most likely have Celiac, right???  It would explain a lot of things for me.  She does have me scheduled for a colonoscopy and endoscopy in  2 weeks to do the biopsy.  I posted this prior, but forgot to put the range assuming they were all the same.  Someone advised me to repost with the ranges for some insight in the meantime. Immunoglobulin A, Qn, Serum 140 (normal) - Normal is 87-352 Deamidated Gliadin Abs, IgA 256 (High) - Moderate to strong positive at or above 30 Deamidated Gliadin Abs, IgG 65 (High) - Moderate to strong positive at or above 30 t-Transglutaminase (tTG) IgA 31 (High) - Moderate to strong positive above 10 t-Transglutaminase (tTG) IgG 10 (High) - Positive is at or above 10
    • trents
      Colonoscopy with large area of inflammation

      By trents · Posted

      Usually, the blood testing is done first and the endoscopy/biopsy follows for confirmation if there are positive antibody test scores. Historically, the endoscopy with biopsy has been considered to be the gold standard for diagnosing celiac disease. If the tTG-IGA scores are very high (5x-10x normal), some doctors will forego the endoscpoy/biopsy and grant a celiac disease diagnosis without it. So, if you are starting with the endoscopy/biopsy that may be all you need to arrive at a diagnosis. Another possibility would be for the GI doc to do a blood draw for antibody testing on the same day you come in for the endoscopy/biopsy.
    • AuntieAutoimmune
      Royal Caribbean Only, Please

      By AuntieAutoimmune · Posted

      Thanks,Scott. Yes, I had already seen those 
×
×
  • Create New...