Perfect Pumpkin Tea Cake

Perfect Pumpkin Tea Cake

Perfect Pumpkin Tea Cake

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Indulge in the moist and flavorful Pumpkin Tea Cake, perfect for the fall season. Infused with the unique Hojicha powder, it unveils a delightful malty and toasted essence. A touch of Roast Chai, with its warm hints of coriander, cinnamon, and clove, adds depth to the cake.


Seasoned just right to let the pumpkin shine, it pairs wonderfully with a cup of tea. Whether baked in a tube pan or as mini-loaves, every bite is a gluten-free indulgence that will leave you craving more.

Yields
4.0 Servings
Prep Time Cook Time Total Time
10 min 60 min 70 min
Perfect Pumpkin Tea Cake

Ingredients

  • 3 cups (12.75 oz.) all purpose gluten-free flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon Hojicha Powder 
  • 1/2 teaspoon Roast Chai, ground
  •  8 ounces unsalted butter
  • 1½ cups coconut sugar
  • 4 eggs, at room temperature
  • 1½ teaspoons Heilala Vanilla Paste 
  • 1 can pumpkin puree, 15 oz

Directions

Preheat the oven to 325 degrees.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, Hojicha Powder and Roast Chai. Set aside.

Cream the butter and sugar on medium-high speed in the bowl of a stand mixer using the paddle attachment. Beat until it is light and creamy, about 2-3 minutes.

Lower the speed to medium-low and add the eggs, one at a time, mixing until they are just incorporated.

Add the vanilla and reduce the mixer speed to low. Alternately add the flour mixture and pumpkin—beginning and ending with the flour mixture.

Spray a tube pan or 4 mini loaf pans with pan spray and transfer the batter into the pan(s).

Bake for 55-60 minutes, until a toothpick inserted in the center of the cake comes out clean.

Flavor Alternatives

Pumpkin Pie Spice for classic flavor

Poudre Douce for Medieval flavor

Advieh for exotic flavor

Gingerbread Spice for spicy flavor

Perfect Pumpkin Tea Cake

Perfect Pumpkin Tea Cake

COOK TIME: 60.0

  • 3 cups (12.75 oz.) all purpose gluten-free flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon Hojicha Powder 
  • 1/2 teaspoon Roast Chai, ground
  •  8 ounces unsalted butter
  • 1½ cups coconut sugar
  • 4 eggs, at room temperature
  • 1½ teaspoons Heilala Vanilla Paste 
  • 1 can pumpkin puree, 15 oz

Preheat the oven to 325 degrees.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, Hojicha Powder and Roast Chai. Set aside.

Cream the butter and sugar on medium-high speed in the bowl of a stand mixer using the paddle attachment. Beat until it is light and creamy, about 2-3 minutes.

Lower the speed to medium-low and add the eggs, one at a time, mixing until they are just incorporated.

Add the vanilla and reduce the mixer speed to low. Alternately add the flour mixture and pumpkin—beginning and ending with the flour mixture.

Spray a tube pan or 4 mini loaf pans with pan spray and transfer the batter into the pan(s).

Bake for 55-60 minutes, until a toothpick inserted in the center of the cake comes out clean.

Perfect Pumpkin Tea Cake

Indulge in the moist and flavorful Pumpkin Tea Cake, perfect for the fall season. Infused with the unique Hojicha powder, it unveils a delightful malty and toasted essence. A touch of Roast Chai, with its warm hints of coriander, cinnamon, and clove, adds depth to the cake.


Seasoned just right to let the pumpkin shine, it pairs wonderfully with a cup of tea. Whether baked in a tube pan or as mini-loaves, every bite is a gluten-free indulgence that will leave you craving more.

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