Because we ate the cake before I could take a picture every time, I found this picture that closely matches what mine looks like. I'll replace it next time I make it! :)
Ingredients:
1.5 cup G-F flour (I use either Bob's Red Mill G-F All Purpose or Rice Flour)
1 tsp xanthan gum
1 cup brown sugar
1 can pumpkin puree (I love the organic pumpkin from Trader Joe's)
1 egg, beaten
1/2 cup coconut cream (I use the coconut cream from Trader Joe's, but regular coconut milk probably works too)
1 tsp. pumpkin spice, or allspice
1 tsp. baking soda
Mix together and put in 8x8 greased cake pan or similar size. I use a bunt pan which looks really nice with the glaze.
Bake in 350 degree oven for 45 minutes. (I usually check it at about 35-40 minutes)
Glaze:
1/4 cup butter or Earth Balance if you are dairy-free
1/4 cup confectioner's sugar (I've found organic confectioner's sugar has a better texture for the glaze)
2 Tablespoons water
1/4 tsp pumpkin pie spice or allspice
Heat in small saucepan and wisk together until blended. If you want more of an icing, add more confectioner's sugar or omit the water. Because I use a bunt cake pan, I pour the glaze over the cake after it has cooled a bit.
*If* you aren't gluten free, I imagine using regular All-Purpose flour and omitting the xanthan gum would work, but I haven't tried it yet. :)
