gluten-free pumpkin spice cake
Yesterday, one of the regulars at the café was eyeing our selection of baked goods (including pumpkin muffins) and asked whether we had anything gluten-free available. While there was a glimmer of hope on her face, I could see that she had already prepared herself for a “no”; lately I haven’t been baking anything gluten-free. Knowing that her gluten issues are serious, and not a matter of preference, I felt badly that she was disappointed. So, last night I began concocting a recipe that I hoped would win her over, and be a future menu option. After all, everyone deserves a piece of cake (especially when we’ve all lost our minds to pumpkin spice season).
I tinkered and mixed and came up with a gluten-free pumpkin spice cake with whipped coconut cream topping. The (vegan) coconut cream, sweetened with maple syrup, has been a hit for the fruit crisps I’ve made so I decided to roll with that. I pressed the kids into service and forced them to eat cake (oh, the misery). With their seal of approval, I took two largish pieces to work today, and surprised her with them. Awww, cake lovin’—how you make people smile!
And let me tell you, knowing that I was coming home to the remainders today was glorious. Just me, my slice, my pot of tea … and three other people who suddenly appeared, willing to be cake testers.
Edit: Vegan substitutions for this recipe can now be found here.