Every week, baking expert Alice Medrich is going rogue on Food52 -- with shortcuts, hacks, and game-changing recipes.
Today: Give the king of the fall a makeover with a lighter pumpkin cake (that just happens to be gluten-free), thanks to Alice Medrich.
Shop the Story
Pumpkin normally appears in rich pies or hearty cakes. But here, with rice flour and a hint of spice, it produces a moist, fluffy cake with subtle flavors.
I’ve tasted it with every imaginable topping from frosting to whipped cream and candied nuts, only to find that a sprinkling of spiced sugar is the best topping of all: Everything else overwhelms the delicate flavor of the cake.
This recipe was inspired by, but does not appear in, my new book Flavor Flours (Artisan, 2014).
Get excited about Alice's new book Flavor Flours: nearly 125 recipes -- from Double Oatmeal Cookies to Buckwheat Gingerbread -- made with wheat flour alternatives like rice flour, oat flour, corn flour, sorghum flour, and teff (not only because they're gluten-free, but for an extra dimension of flavor, too).
My career was sparked by a single bite of a chocolate truffle, made by my Paris landlady in 1972. I returned home to open this country’s first chocolate bakery and dessert shop, Cocolat, and I am often “blamed” for introducing chocolate truffles to America. Today I am the James Beard Foundation and IACP award-winning author of ten cookbooks, teach a chocolate dessert class on Craftsy.com, and work with some of the world’s best chocolate companies. In 2018, I won the IACP Award for Best Food-Focused Column (this one!).