Gluten free Pumpkin Cake
Easy Gluten free pumpkin cake with cream cheese frosting. A delicious gluten free pumpkin dessert using pumpkin purée. It's that time of year when everyone loves baking with pumpkin and this gluten free pumpkin cake recipe is always a winner! Topped with cream cheese frosting and decorated with chopped walnuts it looks and tastes impressive at any dessert table.
Servings: 16 Servings
Calories: 541kcal
Equipment
- 2 round baking tins ( I used 8" tins)
- Electric mixer or Beaters
Ingredients
Ingredients for gluten free pumpkin cake
- 300 grams Gluten free all purpose flour AKA Gluten free plain flour in the UK
- 200 grams Sugar
- 2 Teaspoons Baking powder Some brands may have ingredients that contain gluten. Always be sure to check the label.
- ½ Teaspoon Baking soda AKA Bicarbonate of soda. Some brands may have ingredients that contain gluten. Always be sure to check the label.
- 1 Teaspoon Ground Cinnamon
- ¼ Teaspoon Ground All Spice
- ¼ Teaspoon Ground nutmeg
- ¼ Teaspoon Salt
- ¼ Teaspoon Xanthan Gum
- 200 grams Pumpkin puree
- 240 ml Oil Vegetable or Canola
- 4 Large Eggs Room temperature
- ½ Teaspoon Vanilla extract
Ingredients for Cream cheese frosting
- 600 grams Powdered sugar (Icing sugar) Sieved
- 270 grams Cream Cheese (I used Philadelphia cream cheese)
- 130 grams Unsalted Butter Room temperature
- 1 Teaspoon Vanilla extract
Instructions
How to make gluten free pumpkin cake
- Preheat Oven to 170°c/325°F/Gas mark 3.
- Prepare 2 cake tins with parchment paper.
- Mix all dry ingredients together in a large bowl and set aside.
- In a medium-sized bowl whisk all wet ingredients together until combined. Then add the pumpkin purée to wet ingredients and mix well.
- Then pour the wet mixture into the dry ingredients and whisk together until combined.
- Divide the pumpkin cake batter evenly between the baking tins and spread evenly. Then place in oven. Bake for 25-30 minutes.
- Check with a wooden skewer and if it comes out clean the cake is ready. place on a cooling rack and leave them in the tins until cool.
- Once the cakes are cool you can begin making the cream cheese icing
How to make Cream cheese frosting
- With an electric beater beat the cream cheese and butter together until light and fluffy.
- Add the sieved icing sugar a few tablespoons at a time beating until fully combined. Add Vanilla and beat until light and fluffy
- Place the frosting in the fridge for at least 30 minutes before icing the cake as this will make it easier to spread.
- Once the cakes are cool spread half the frosting on the bottom layer and spread evenly then top with the second cake. Decorate the top of the cake with the remaining frosting and decorate as desired.
- I decorated with chopped walnuts but you can use your preferred decorations or sprinkles.
Notes
Can I make pumpkin cake gluten and dairy free?
Yes the cake is already gluten and dairy free. Substitute the cream cheese frosting for your preferred dairy-free frosting.
How to store the pumpkin cake?
The pumpkin cake can be stored in an airtight container for 2-3 days. I recommend you store it in the refrigerator as this will keep the cream cheese frosting fresh. You can remove it from the refrigerator a few hours before serving to allow the cake and frosting to come to room temperature.
Can I freeze the pumpkin cake?
Yes, The cake without the frosting can be frozen in a freezer-safe container for up to 3 months. Once defrosted you can then add the frosting.
Nutrition
Serving: 1Serving | Calories: 541kcal | Carbohydrates: 60g | Protein: 12.9g | Fat: 24g | Saturated Fat: 7.8g | Polyunsaturated Fat: 4.2g | Monounsaturated Fat: 10.3g | Cholesterol: 31mg | Sodium: 167mg | Potassium: 29mg | Fiber: 0.4g | Sugar: 43g