Gluten Free Pumpkin Cake
Pumpkin cake brings all the best flavors of fall into a soft, tender bite that’s gluten free. Enjoy it as a simple snack or add frosting to turn the cake into a festive dessert that’s perfect for holiday gatherings.
Equipment
- 1 Stand or hand mixer
Ingredients
Pumpkin Cake
- 1 15 ounce can of pumpkin puree
- 1 ½ cups white sugar
- 1 cup neutral vegetable oil
- 4 eggs
- 2 cups one-for-one gluten free flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
Cream cheese frosting
- 1 block cream cheese (8 ounce) softened
- 4 tablespoons salted butter softened
- 4 cups powdered sugar
- ⅛ teaspoon salt
- 1 teaspoon pumpkin pie spice for sprinkling
Instructions
Make and bake the pumpkin cake
- Preheat the oven to 350℉. Spray a 9x13 baking pan with cooking spray.
- Add the gluten free flour, baking powder, baking soda, cinnamon and salt to a small bowl and mix well.
- Add the pumpkin puree, white sugar, oil and eggs to a mixing bowl, and mix until fully integrated.
- Gradually add the gluten free flour mixture to the pumpkin mixture and mix until fully combined.
- Pour the batter into the baking pan and even out the top with a spatula. Then jiggle the pan from side to side and back and forth to further even out.
- Bake for 30-35 minutes until the top springs back and a toothpick comes out clean.
- Allow the cake to fully cool for a minimum of 2 hours before frosting.
Make the cream cheese frosting and frost the cake
- Add the softened cream cheese and softened salted butter in to a mixing bowl and mix on medium until thoroughly combined and fluffy with no lumps remaining.
- Add 3 cups of the powdered sugar and the salt to the mixing bowl and mix until integrated. Scrape down the sides. Add the last cup of powdered sugar and mix on medium high to high until light and fluffy, approximately 5-7 minutes. Scrape down the sides of the mixing bowl halfway through.
- Apply the frosting to the cooled cake with an offset icing spatula or a regular knife and level out the frosting.
- To make the frosting look wavy like the photos, use an icing offset spatula or a regular knife to slightly dip into the frosting then flick the spatula up in random directions to make waves. Continue until waves cover the entire cake including the edges. Sprinkle pumpkin pie spice lightly over the frosting.
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