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Gluten Free Pumpkin Cake

Gluten Free Pumpkin Cake - recipe card
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This gluten-free pumpkin cake is incredibly moist and tender, with a warm blend of cinnamon, ginger, and nutmeg. The crumb is soft and perfectly spiced, making it a cozy fall dessert that everyone can enjoy. A simple maple cream cheese frosting adds a tangy sweetness that complements the pumpkin beautifully.

Ingredients

Scale
  • Dry Ingredients:
  • 1 cup gluten-free all-purpose flour (with xanthan gum)
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • Wet Ingredients:
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 1/4 cup vegetable oil
  • 1/4 cup whole milk, room temperature
  • 1 teaspoon pure vanilla extract
  • Frosting (optional):
  • 4 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. Preheat oven to 350°F (177°C). Grease an 8×8-inch baking pan with nonstick spray or butter, then line the bottom with parchment paper, leaving an overhang on two sides for easy removal.
  2. In a large mixing bowl, whisk together the gluten-free flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined. Break up any lumps in the brown sugar with your fingers or the back of a spoon.
  3. In a separate medium bowl, whisk the pumpkin puree, eggs, vegetable oil, milk, and vanilla extract until smooth and fully incorporated. The mixture should be uniform in color with no streaks of egg.
  4. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Do not overmix; a few small lumps are fine. Overmixing will develop the gluten-free flour’s binders and make the cake dense and rubbery.
  5. Scrape the batter into the prepared pan and smooth the top with an offset spatula. Tap the pan gently on the counter twice to release any large air bubbles.
  6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs attached. Rotate the pan halfway through baking for even browning.
  7. Let the cake cool in the pan for 10 minutes, then use the parchment overhang to lift it out onto a wire rack. Cool completely before frosting.
  8. While the cake cools, make the frosting: In a medium bowl, beat the softened cream cheese and butter with an electric mixer on medium speed until smooth and creamy, about 1 minute. Add the powdered sugar, maple syrup, and vanilla, and beat until light and fluffy, about 2 minutes. Scrape down the sides as needed.
  9. Once the cake is completely cool, spread the frosting evenly over the top using an offset spatula. For a cleaner slice, refrigerate the frosted cake for 20 minutes to set the frosting before cutting.
  10. Slice into 9 equal squares and serve. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

Storage: Store frosted cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for best texture. Freezing: Wrap unfrosted cake tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator. Frosting can be frozen separately for up to 1 month; thaw in refrigerator and re-whip before use. Reheating: If desired, warm a slice in the microwave for 10-15 seconds.

Nutrition

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Find it online: https://britishbakingrecipes.co.uk/gluten-free-pumpkin-cake-recipe/