Preheat oven to 350.
Start out with 2 eggs and beat until light and frothy.
Then add 1 cup brown sugar and mix until creamy.
Then mix in 1/4 cup olive oil and 1/4 cup coconut oil (now don't worry if you don't have coconut oil on hand, just use 1/2 cup vegetable oil). I like to use healthier oils in my cooking and always have coconut oil on hand. Once blended spoon in 1 cup pumpkin puree and 1 teaspoon vanilla mixing well.
Meanwhile, measure 1 cup Bob's Red Mill Gluten Free flour blend, 1 teaspoon cinnamon, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt, and a dash of allspice and nutmeg and sift well until all the ingredients are incorporated. Add to the wet ingredients a little at a time mixing for 2 minutes until it's nice and smooth.
Don't forget to scrape down those sides ;)
Now, you will want to resist licking the cake batter....As Bob's Red Mill Gluten Free blend is a bean based flour...it is ummmmm....not so tasty raw (putting that lightly). Yes, take a lesson learned from me. Do not stick your finger in the batter then do NOT stick the cake batter coated finger in your mouth ;) Pour into a greased cake pan and bake for 30-35 minutes or 20 minutes if baking cupcakes or in my case, small cake loaves.
Let cool before removing from the pan.
1 cup brown sugar
1/4 cup light olive oil
1/4 cup coconut oil
1 teaspoon vanilla extract
1 cup pumpkin puree
1 cup Bob's Red Mill Gluten Free flour blend
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
dash of allspice and nutmeg
Preheat oven to 350 degrees and grease cake pan. Beat eggs in large bowl until light and frothy. Add brown sugar and beat until smooth. Add pumpkin and oil. In separate bowl, whisk/sift together dry ingredients (gluten free flour mix through salt) Add to the wet ingredients a little at a time and beat until smooth (2 minutes). Pour batter into a pan and bake for 30 minutes or pour into cupcakes and bake for 20 mins.