• 100 g dairy free butter
• 3/4 cup (1 3/4 dl) sugar
• 3 eggs
• 1 15 oz can (425 g) pure pumpkin puree
• 1 3/4 cup (4 dl) gluten free flour
• 2 t baking powder
• 2 t ground cinnamon
• 2 T dairy free milk

Preheat the oven to 350 F/175 C

Mix the butter and sugar until fluffy. Add the eggs, one at a time. Spoon in the pumpkin puree and the milk.. In a separate bowl, mix the flour with the baking powder and cinnamon. Combine all the ingredients and mix well.

Pour the batter into a greased tube pan. Bake in the lower part of the oven for 45-50 minutes, (check with a toothpick that it’s dry inside). Let the cake cool a little before removing it from the pan by turning it upside down.