Ignore the over-marketing of “PUMPKIN SPICE”.
Gluten-Free Pumpkin Cake:
3 extra large organic free-range eggs
2 cups organic light brown sugar, not packed
1/2 cup oil (you pick your favorite)
1 15-oz can cooked pumpkin (not the pumpkin pie blend- just plain canned pumpkin)
2 teaspoons bourbon vanilla extract
2 cups gluten-free flour mix* see notes
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon gluten-free Pumpkin Pie Spice
1/2 teaspoon sea salt
Maple Cream Cheese Icing:
8 oz. softened cream cheese or vegan cream cheese
3-4 tablespoons softened unsalted butter or vegan margarine
3 to 4 tablespoons pure maple syrup
1 1/2 teaspoons bourbon vanilla extract
3 cups GF powdered sugar (more, if needed)
1. Preheat oven to 350ºF. Line a 10 x 13″ baking pan with greased parchment paper.
2. Beat the eggs in a large mixing bowl till light and frothy; add the brown sugar, beat till smooth; add the oil, pumpkin, and vanilla; beat to combine.
3. In a separate bowl, whisk together the dry ingredients (the GF flour mix through sea salt). Add the dry ingredients into the wet mixture a little at a time and beat to combine- for two minutes.
4. Pour the batter into the prepared baking pan. Bake in a pre-heated oven for 30 minutes, or until the cake is firm and a wooden pick inserted into the center emerges clean.
5. Cool on a wire rack while you make your icing.
6. For the Cream Cheese Icing: beat until the cream cheese and butter until fluffy. Add 3 tablespoons of the maple syrup, and vanilla. Add in the powdered sugar a cup at a time; beat till smooth. Add another tablespoon maple syrup, if needed. Add more sugar, if needed.
7. When the cake is cool, frost with the Maple Cream Cheese Icing. Sprinkle with finely chopped pecans or walnuts, if desired. For nut-free, skip the nuts.
Yields 15 pieces.
Store cake chilled. Wrap and freeze leftovers after 2 days for best taste and texture.
In the beginning of my gluten-free journey- starting way back in 2001- I often used Pamela’s Ultimate Baking & Pancake Mix as my all-purpose GF flour mix. It works well in this recipe. I used a simple vanilla icing, and sprinkled sweetened flaked coconut on top.
To make sweets for future treats: This pumpkin cake freezes quite well. I place the whole frosted cake into the freezer for about 20 – 30 minutes before slicing and wrapping individual pieces (this chills the frosting a bit so it doesn’t stick as you slice and wrap). I store the wrapped pieces in a zip-sealed freezer bag.
To keep this scrumptious cake dairy-free use dairy-free frosting or vegan cream cheese and buttery spread, or organic coconut oil, or Spectrum Organic Shortening; and add an extra teaspoon or two of vanilla extract.
Reader Christine reports she made this recipe as cupcakes- with much success. She said it took about 20 minutes for the cupcakes to bake.
Enjoy sugary treats in moderation.
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