Gluten-Free Pumpkin Cake
Gluten-free pumpkin cake is a soft, warmly spiced cake topped with cream cheese frosting for a dessert that feels simple, classic, and perfect for fall.
Ingredients
- 2 ½ cups 1:1 gluten-free flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- ⅛ teaspoon clove
- ½ cup butter, melted
- ½ cup maple syrup
- 2 eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 cups cream cheese frosting
Instructions
- Preheat the oven to 350°F and grease a 8x8-inch baking dish or line it with parchment paper.
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, salt, nutmeg, ginger, and clove.
- In a separate bowl, whisk together the melted butter, maple syrup, eggs, pumpkin puree, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Spread the batter evenly into the prepared baking dish.
- Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely, then spread the cream cheese frosting over the top before slicing and serving.
Nutrition
Notes
- Do not over mix the batter: Stir just until the wet and dry ingredients are combined so the cake stays soft and tender.
- Use pumpkin puree, not pumpkin pie filling: Pumpkin puree gives you the right texture and flavor without added sugar or spices.
- Let the cake cool completely before frosting: If the cake is still warm, the cream cheese frosting will melt and slide.
- Check the center before pulling it out: Gluten-free cakes can vary a little depending on the flour blend, so use a toothpick to make sure the center is fully baked.
- Store it chilled if frosted: Since this cake uses cream cheese frosting, it is best kept in the refrigerator after frosting.
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