Gluten-Free Pumpkin Cake
User Reviews
5.0
108 reviews
Excellent
Gluten-Free Pumpkin Cake
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The most amazing gluten-free pumpkin cake recipe ever for the holidays! It's soft, moist, and topped with a lavish cream cheese frosting.
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Ingredients
Dry Ingredients
- 2 cups almond flour
- ⅔ cup tapioca flour
- 2 tablespoons coconut flour
- 1 ½ cups coconut sugar
- 1 tablespoon pumpkin spice
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
Wet Ingredients
- 4 large eggs
- 1 (15-ounce can) pumpkin puree
- 1/4 cup coconut oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
Cream Cheese Frosting
- 8 ounces cream cheese room temperature
- ½ cup butter room temperature (usually one stick)
- 1 teaspoon vanilla extract
- 3 cups powdered sugar (confectioners' sugar)
- Optional: chopped pecans for the top
Instructions
- Preheat the oven to 350°F (177°C) and grease a 9x13-inch pan (23x33 cm) with butter or coconut oil. Add all of the dry ingredients to a large mixing bowl and whisk together.
- Add all of the wet ingredients to a separate mixing bowl and whisk together.
- Add the wet ingredients into the dry and whisk together for 1 to 2 minutes, to create a smooth cake batter.
- Pour the pumpkin cake batter into the greased pan and bake for 38 to 42 minutes. Baking times can vary, so keep an eye on it, and remove the cake when a toothpick inserted into the middle comes out clean.
- Let the cake cool completely in the pan on a wire rack (about 45 minutes). Any residual heat will melt the frosting, so make sure it's fully cooled.
- Meanwhile, in a large mixing bowl add the cream cheese, butter, and vanilla extract. Use a hand mixer on medium speed and beat until well mixed. Add the powdered sugar, and beat on slow speed, until the sugar is incorporated, then increase to high speed and beat until fluffy.
- Add the cream cheese frosting to the top of the cake and use a spatula spread it across. Optionally, you can add some chopped pecans to the top.
Notes
- My oven bakes a little cool, but 40 minutes was the perfect amount of baking time for me. Because this cake is so moist you do want to make sure that it's fully cooked through.
Nutrition Information
Show Details
Calories
417kcal
(21%)
Carbohydrates
49g
(16%)
Protein
6g
(12%)
Fat
24g
(37%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
77mg
(26%)
Sodium
455mg
(19%)
Potassium
100mg
(3%)
Fiber
3g
(12%)
Sugar
36g
(72%)
Vitamin A
4868IU
(97%)
Vitamin C
1mg
(1%)
Calcium
62mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15servings
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Calories | 417kcal | 21% |
| Carbohydrates | 49g | 16% |
| Protein | 6g | 12% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 455mg | 19% |
| Potassium | 100mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 36g | 72% |
| Vitamin A | 4868IU | 97% |
| Vitamin C | 1mg | 1% |
| Calcium | 62mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
108 reviews
Excellent
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