How to make
Beat the eggs, oil, coconut sugar and agave syrup in a bowl.
In another bowl, mix the gluten-free flour, carob flour, cinnamon and baking powder.
Add the above mixture and the soy milk to this mixture. Mix very well.
Add the grated pumpkin and ground walnuts. Mix.
Pour the mixture into a greased and floured sponge cake mold.
Bake the gluten-free pumpkin cake at 300°F (150°C).
The baking time of the dietary cake is about 40-50 minutes - until it is fully baked.
