Gluten Free/Dairy Free Pumpkin Cake/Cupcake

Cream Cheese Frosting*

½ cup Butter, softened

1 – 8 oz Philadelphia Cream Cheese, softened

1 cups sifted powdered sugar (approximately 1 lb)

1 ½ tsp gluten free vanilla

In mixing bowl, cream butter until light and fluffy add softened cream cheese a couple tablespoons at a time until all is well blended. Add 1 cup sifted powdered sugar to butter/cream cheese mixture. Mix well. Add vanilla. Start adding remainder of sifted powdered sugar one cup at a time. Until all is combine and you have your desired consistency of your frosting.

Enjoy

Vegan Buttercream Frosting

Non Dairy Butter Cream Frosting

1 lb non dairy butter

3 lbs sifted powdered sugar

1TBSP vanilla

3-4 TBSP Coconut milk

Put non dairy butter in mixing bowl. Beat until smooth and creamy. Slowly add half of sifted powdered sugar,

then add vanilla and milk. Mix well. Add remaining sifted powdered sugar. Beat until smooth.

GF/DF Pumpkin Bread/Cake

3 cups Organic Cane Sugar

1  cup oil ( I use 1/2 cup Canola Oil-1/2 cup extra virgin olive oil)

4 Large Eggs

3 1/3 cups Auntie's GF All-purpose Flour(lightly sifted)

1 1/2 tsp Organic Ground Cinnamon

1 1/2 tsp Organic Ground Nutmeg

1/4 tsp Organic Ground Cloves

2/3 cup water

16 oz.   100% Pumpkin Puree

In medium mixing bowl add all dry ingredients set aside.

In large mix bowl beat sugar and oil together until fluffy. Add eggs beat until well blended.

Mix dry ingredients alternating with water (begin and end with drys) mix on medium speed until all dries are incorporated nicely. Do not over mix. Add pumpkin.  Blend just until combined completely.   Let Batter rest for 5-10 minutes then gently stir again by hand. While batter is resting prepare your pans.

Bake at 350 degrees.  Muffins/Cupcakes will take 35 minutes to bake. Bread 50-55 minutes or until tooth pick comes out clean and is a rich golden brown. Let cool 5 minutes and then remove from pan

If making a pumpkin roll bake for 25-35 minutes. You will not need this entire recipe for one pumpkin roll.  Remove from pan onto a cheese cloth dusted with powdered sugar.   Roll gently let cool.  Unroll and layer in frosting and then roll up again and wrap in saran r 

Batter may be made a couple weeks in advance!

Enjoy!