FREE-FROM TREATS FOR EVERYONE
Meet Becky
Gluten-free expert Becky Excell shares a must-try bake each month. ‘Each bite of this spiced traybake cake – which is effortless to throw together on a whim – is the warming hug we all need at this time of year.’
Pumpkin spice traybake cake
SERVES 20 V GF HANDS-ON TIME 30 mins TOTAL TIME 1 hr 30 mins, plus cooling
For the sponge
◆ 300ml vegetable oil, plus extra to grease
◆ 6 medium eggs
◆ 350g light brown sugar
◆ 400g gluten-free self-raising flour
◆ 1½ tsp bicarbonate of soda
◆ ¼ tsp xanthan gum
◆ 3 tsp ground cinnamon, plus extra to dust
◆ 1½ tsp ground ginger
◆ 1½ tsp ground nutmeg
◆ 1½ tsp ground allspice
◆ 315g tinned pumpkin purée (or see Kitchen tip)
For the frosting
◆ 150g softened butter
◆ 150g icing sugar
◆ 300g full-fat soft cheese, at room temperature
◆ 1 tsp vanilla extract
1 Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a deep 20 x 30cm baking tin, letting the baking paper sides rise a bit above the top of the tin to help lift the cake out once cooked.
2 Place the oil, eggs and light brown sugar in a large mixing bowl and combine with an electric whisk.
3 Add the flour, bicarbonate of soda, xanthan gum and all the spices to the bowl and gently fold them in. Once fully combined, fold through the pumpkin purée.
4 Pour the mixture into the prepared tin and bake for 50-60 minu
