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4 1/2 cups pumpkin puree - 1.25 litres - from a can or a smaller sugar/pie pumpking
1 1/2 cups sugar, cane - 375 ml - I used organic
1/2 cup grapeseed or olive oil - 125 ml
3 cups gluten free flour mix - 750 ml - I used Bob's Red Mill
2 tsp xanthan gum - 10 ml
1 Tbsp baking soda - 15 ml
2 tsp cinnamon - 10 ml
1/2 cup cocoa powder - 125 ml - I used fair trade organic Cocoa Camino
1/2 tsp sea salt - 2.5 ml
1 cup sour cream, 14% MF - 250 ml
8 oz cream cheese - 225 g
2 tsp vanilla - 10 ml - I used pure, fair trade
1 cup icing sugar - 250 ml
2. Sprinkle in icing sugar, vanilla and lemon zest (optional) and beat some more until smooth and well combined. You can add more sugar if you want it sweeter.
3. Spread over fully cooled cake. Your icing will run if you put it on a warm cake.
© Nancy Guppy, RD, MHSc