Gluten-Free Pumpkin Cake
User Reviews
5
Gluten-Free Pumpkin Cake
Description
The Gluten-Free Pumpkin Cake relies on a blend of almond flour, tapioca flour, coconut flour, coconut sugar, pumpkin spice, baking soda, and salt as dry ingredients to provide structure and flavor. Wet ingredients including eggs, canned pumpkin puree, coconut oil, apple cider vinegar, and vanilla extract combine to add moisture and lift. The batter whisks together smoothly and bakes at 350°F in a prepared pan for about 38 to 42 minutes, until a toothpick inserted in the center comes out clean.
The result is a dense but soft cake with the characteristic warmth of pumpkin spice and a subtle sweetness from coconut sugar. The accompanying cream cheese frosting, made by beating cream cheese with butter, vanilla extract, and powdered sugar, adds a rich, tangy contrast. Optional chopped pecans provide texture and a nutty garnish.
Letting the cake cool completely before frosting prevents melting. Baking times may vary slightly based on oven differences; monitoring doneness with a toothpick helps ensure proper baking. This cake makes a moist dessert especially suitable for gatherings or seasonal celebrations.
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 egg large
- 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 aka confectioners' sugar
- pecan chopped, optional for topping
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
- Ensure the cake is fully baked by testing with a toothpick; it should come out clean to avoid undercooked batter inside.
- The cake has a moist texture; adjusting baking time might be needed depending on your oven.
- Let the cake cool completely before frosting to prevent the frosting from melting.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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