Delightfully moist and packed with pumpkin, this tea cake has a deep fall flavor that isn't overpowering. Hojicha powder is the secret ingredient for a malty, toasted base and we added just a bit of Roast Chai with hints of coriander, cinnamon and clove. Perfectly seasoned with tea, and perfect to serve with a cup of tea, the subtle spicing lets the pumpkin take center stage. It comes together easily and uses the whole can of pumpkin. You can make it in a tube pan or make mini-loaves as we did here. Every bite is an indulgence, you would never guess it's gluten free.
Perfect Pumpkin Tea Cake
Delightfully moist and packed with pumpkin, this tea cake has a deep fall flavor that isn't overpowering. Hojicha powder is the secret ingredient for a malty, toasted base and we added just a bit of Roast Chai with hints of coriander, cinnamon and clove. Perfectly seasoned with tea, and perfect to serve with a cup of tea, the subtle spicing lets the pumpkin take center stage. It comes together easily and uses the whole can of pumpkin. You can make it in a tube pan or make mini-loaves as we did here. Every bite is an indulgence, you would never guess it's gluten free.
Delightfully moist and packed with pumpkin, this tea cake has a deep fall flavor that isn't overpowering. Hojicha powder is the secret ingredient for a malty, toasted base and we added just a bit of Roast Chai with hints of coriander, cinnamon and clove. Perfectly seasoned with tea, and perfect to serve with a cup of tea, the subtle spicing lets the pumpkin take center stage. It comes together easily and uses the whole can of pumpkin. You can make it in a tube pan or make mini-loaves as we did here. Every bite is an indulgence, you would never guess it's gluten free.
Ingredients
- 3 cups (12.75 oz.) all purpose gluten-free flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon Diamond Crystal - Kosher Salt
Diamond Crystal - Kosher SaltDiamond Crystal is our go-to all purpose kosher salt. Developed in 1886 using a special process which creates a unique, hollow, multi-faceted crystals, this all-purpose salt is free ... - 1 tablespoon Hojicha Powder
Hojicha PowderHojicha is a roasted green tea that is finely milled to perfectly dissolve into your culinary creations. Rich, creamy lattes and tea-infused desserts will be at your fingertips! Prod... - 1/2 teaspoon
Chai - RoastRoast Chai Masala is a mellow twist on the classic Indian chai mixture. We've left out the ginger and cardamom and roasted the spices for a beverage that hints at chocolate and coffe... - 8 ounces unsalted butter
- 1½ cups coconut sugar
- 4 eggs, at room temperature
- 1½ teaspoons Vanilla Paste - Heilala
Vanilla Paste - HeilalaHeilala Vanilla Paste combines real vanilla bean seeds with pure vanilla extract to make a paste that adds both concentrated vanilla flavor and a speckled visual to all your recipes.... - 1 can pumpkin puree, 15 oz
Preparation
Preheat the oven to 325 degrees.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, hojicha powder and Roast Chai. Set aside
Cream the butter and sugar on medium-high speed in the bowl of a stand mixer using the paddle attachment. Beat until it is light and creamy, about 2-3 minutes.
Lower the speed to medium-low and add the eggs, one at a time, mixing until they are just incorporated. Then add the vanilla.
Reduce the mixer speed to low and alternately add the flour mixture and pumpkin- beginning and ending with the flour mixture.
Spray a tube pan or 4 mini loaf pans with pan spray and transfer the batter into the pan(s).
Bake for 55-60 minutes, until a toothpick inserted in the center of the cake comes out clean.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, hojicha powder and Roast Chai. Set aside
Cream the butter and sugar on medium-high speed in the bowl of a stand mixer using the paddle attachment. Beat until it is light and creamy, about 2-3 minutes.
Lower the speed to medium-low and add the eggs, one at a time, mixing until they are just incorporated. Then add the vanilla.
Reduce the mixer speed to low and alternately add the flour mixture and pumpkin- beginning and ending with the flour mixture.
Spray a tube pan or 4 mini loaf pans with pan spray and transfer the batter into the pan(s).
Bake for 55-60 minutes, until a toothpick inserted in the center of the cake comes out clean.
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Perfect Pumpkin Tea Cake
| Desserts, Tea & Chai
Delightfully moist and packed with pumpkin, this tea cake has a deep fall flavor that isn't overpowering. Hojicha powder is the secret ingredient for a malty, toasted base and we added just a bit of Roast Chai with hints of coriander, cinnamon and clove. Perfectly seasoned with tea, and perfect to serve with a cup of tea, the subtle spicing lets the pumpkin take center stage. It comes together easily and uses the whole can of pumpkin. You can make it in a tube pan or make mini-loaves as we did here. Every bite is an indulgence, you would never guess it's gluten free.
Amanda Bevill
Amanda Bevill
