This Gluten Free Pumpkin Cake recipe is sort of wholesome sufficient to eat for breakfast! A extra nutrient-dense tackle a basic dessert, it’s moist, tender, made in a sheet pan, and completely scrumptious.
Topped with maple cream cheese frosting or selfmade marshmallow fluff, this gluten-free, dairy-free, nut-free, Paleo, and vegan, wholesome pumpkin cake is a welcome addition to any celebration, vacation dinner, or only a common day!
Straightforward Gluten Free Pumpkin Cake Recipe
We’ll by no means cease loving pumpkin recipes like chocolate chip pumpkin scones and straightforward pumpkin soup! And this wholesome pumpkin cake is a completely scrumptious addition to the annual pumpkin recipes all of us like to make.
Other than the truth that this pumpkin cake is simply darn scrumptious, our model is a lot extra nutrient-dense and more healthy than a standard cake. The cake itself can also be dairy-free and paleo. Plus, we give choices beneath for altering out the cream cheese frosting to suit quite a lot of dietary wants and taste preferences.
We wished to maintain this cake easy. So, the cake batter is made multi functional bowl, and we’ve made it a sheet cake! That method, there’s no must fuss with layers and adorning strategies. It’s the proper dessert to serve at a celebration, household vacation, or a day snack!
Substances Wanted and Substitutions
*Scroll all the way down to the recipe card for the complete recipe and ingredient checklist!
- Eggs: These present construction, serving to the cake maintain its form. We haven’t examined this reicpe with egg substitutes and might’t assure your outcomes if you happen to do.
- Sweetener: Maple sugar or coconut sugar add the proper contact of sweetness whereas conserving the batter moist.
- Pumpkin Puree: We use selfmade pumpkin puree, however store-bought varieties additionally work. Simply make sure that to make use of pure pumpkin, not pumpkin pie filling!
- Avocado Oil: Be at liberty to substitute melted coconut oil if most popular.
- Vanilla Extract: Provides a delicate vanilla style all through the cake.
- Flour: A mixture of oat flour and coconut flour helps hold the cake smooth whereas offering sufficient construction for it to carry its form. We don’t advocate substituting different flours!
- Pumpkin Pie Spice: Use selfmade pumpkin pie spice or a store-bought selection.
- Baking Soda and Baking Powder: These act as leaveners, serving to the cake rise. Ensure that they’re recent for the most effective outcomes!
How you can Make Wholesome Gluten Free Pumpkin Cake
- Put together: Preheat your oven to 350ºF. Then, coat a sq. baking dish with cooking spray, and make a parchment paper sling.
- Whisk the moist components: Add the eggs, sugar, pumpkin, oil, and vanilla to a big bowl, and whisk to mix.
- Add the dry components: Add the dry components to the bowl, and gently combine simply till mixed.
- Bake: Switch the batter to the ready baking pan, smoothing out the highest. Then, bake till the highest is puffy and the middle springs again when gently pushed.
- Cool: Switch the cake to a wire rack to chill fully.
- Serve: Add the maple cream cheese frosting or your topping of selection, slice, and luxuriate in!
Frosting Choices
We LOVED the flavour of a easy cream cheese frosting utilizing cream cheese, maple syrup, and vanilla! Simply mix the components, whipping till a thick frosting types, and unfold it over the cake. Straightforward peasy.
In the event you desire, you should use selfmade marshmallow fluff as a substitute for a dairy-free possibility. Or, serve the cake by itself or with a dusting of powdered sugar. It doesn’t matter what, it’s all the time scrumptious!
Baking Suggestions
- Sift your oat and coconut flour first if they’re lumpy. It makes it simpler to completely incorporate.
- Use an digital kitchen scale in case you have one. It makes it simpler to measure the gluten-free flours, and we’ve included grams within the ingredient checklist.
- Gluten-free desserts are a bit trickier to verify when they’re accomplished. Some indicators to look out for: the cake is sweet and golden brown, it has fully hyped up all through, cracks usually are not unusual, if you stick a toothpick it ought to come out clear, and if you gently press within the heart of the cake it’ll spring again versus leaving a dent (which is an indication it’s underdone).
- Let the cake cool fully earlier than frosting.
- The cake might be made as much as someday prematurely. Depart it at room temperature lined till able to frost.
Recipe FAQs
Sure! We’ve examined this recipe in a 9×13-inch cake pan, making 12 to 16 servings, and it really works very well. When doubling the recipe, you will want to double all of the components, and the baking time will improve by about 10 minutes. Maintain an in depth eye on the oven, and take away the cake as quickly because it’s absolutely cooked.
Saved in an hermetic container frosted or unfrosted cake will keep recent within the fridge for as much as 2 days. Like most desserts, it’ll change into extra moist because it sits.
Sure! Depart the cake unfrosted. Then, as soon as cool, wrap leftovers in plastic wrap adopted by aluminum foil, and retailer it within the freezer for as much as 1 month. Thaw within the fridge in a single day if you’re able to eat.
- 4 massive eggs
- 1 cup maple sugar or coconut sugar
- 1 cup pumpkin puree selfmade or canned
- ¼ cup avocado oil or melted coconut oil
- 1 teaspoon vanilla
- ¾ cup 90 grams oat flour
- 1/2 cup 56 grams coconut flour
- 1-1/2 teaspoons pumpkin pie spice
- 1-1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch fantastic sea salt
- 8 ounces cream cheese cubed, (at room temperature for 1 hour)
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
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Preheat oven to 350ºF. Put together a 8 x 8″ sq. baking dish by coating with cooking spray and making a parchment paper sling. Put aside.
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Add the eggs, maple sugar, pumpkin, oil and vanilla to a big bowl and whisk collectively till absolutely mixed.
4 massive eggs, 1 cup maple sugar or coconut sugar, 1 cup pumpkin puree, ¼ cup avocado oil or melted coconut oil, 1 teaspoon vanilla
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To the bowl add the oat flour, coconut flour, pumpkin pie spice, salt, baking powder, baking soda and salt combine it collectively till it is absolutely mixed.
¾ cup 90 grams oat flour, 1/2 cup 56 grams coconut flour, 1-1/2 teaspoons pumpkin pie spice, 1-1/2 teaspoon baking powder, 1/2 teaspoon baking soda, Pinch fantastic sea salt
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Switch the batter into the ready baking dish and clean down the highest with an offset spatula.
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Baking within the center rack for 30-35 minutes, or till the highest is puffy and it springs again when frivolously pushed down within the center.
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Switch to a cooling rack and let cool fully.
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Add cream cheese to the bowl of an electrical mixer. Combine on excessive velocity for two minutes, till very clean, scraping down the bowl a couple of times. Add maple syrup and vanilla and beat on excessive velocity till lightened and fluffy, about 2-3 minutes.
8 ounces cream cheese, 1/3 cup maple syrup, 1 teaspoon vanilla extract
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Unfold the frosting on prime of the pumpkin cake.
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Minimize into 9 slices and serve.
- Double the recipe to slot in a 9×13 inch cake pan to make 12-16 servings. When doubling the recipe, you will want to double all the components. The baking time will improve by about 10 minutes, for a complete bake time of about 38-42 minutes.
Storage:
- Saved in an hermetic container frosted or unfrosted cake will keep recent within the fridge for as much as 2 days. Like most desserts, it’ll change into moister because it sits.
- Freeze unfrosted cake wrapped in plastic wrap adopted by aluminum foil for as much as 1 month. Thaw within the fridge in a single day.
Serving: 1servingEnergy: 502kcalCarbohydrates: 47gProtein: 18gFats: 27gSaturated Fats: 10gPolyunsaturated Fats: 4gMonounsaturated Fats: 11gTrans Fats: 0.04gLdl cholesterol: 427mgSodium: 338mgPotassium: 376mgFiber: 4gSugar: 32gVitamin A: 5159IUVitamin C: 1mgCalcium: 148mgIron: 3mg
