Fresh Milled Flour Pumpkin Cake
A soft, moist pumpkin cake made with fresh milled flour and finished with creamy cream cheese frosting. Perfect for fall gatherings or an everyday treat.
Ingredients
- 1 15 oz can pumpkin puree
- 1 1/2 cups organic sugar 380g
- 1/2 cup melted butter 101g
- 1/2 cup olive oil 118.5g
- 4 eggs You can substitute 4 tablespoons of Bob's Red Mill Egg Replacer. Mix with 8 tablespoons of water and let sit for one minute before adding to the batter.
- 2 cups fresh milled soft white wheat flour 205.5g You can substitute the same amount of all-purpose flour.
- 2 tsp baking soda 10g
- 1/2 tsp baking powder 1.9g
- 1/2 tsp salt 2.4g
- 1 tbsp pumpkin pie spice 6.3g
- 1 tsp vanilla
Instructions
- Mill soft white wheat berries in an electric mill.
- If desired, place a stainless steel mixing bowl on a kitchen scale and weigh your ingredients instead of using measuring cups. I place both volume and weight measurements for the ingredients in the recipe card. Add pumpkin puree, sugar, melted butter, oil, and eggs to the mixing bowl. Mix thoroughly.
- In a separate mixing bowl, add fresh milled soft white wheat flour, baking soda, baking powder, salt, and pumpkin pie spice. Gradually add the dry ingredients to the wet ingredients. Mix after each addition. Add vanilla.
- Pour pumpkin cake batter into a greased 9×13 glass baking dish. Let batter sit for fifteen minutes. Preheat oven to 350°F while you wait.
- Bake at 350°F for 30-35 minutes. Let cool for two hours on a wire baking rack
- Set cream cheese and butter out of the refrigerator for thirty minutes to soften.
- Whip softened cream cheese, butter, and vanilla together. Gradually add the powdered sugar. Mix after each addition.
- Top completely cooled cake with cream cheese frosting and serve.
The pumpkin cake is done when the internal temperature is 200°F -205°F.