Gluten-Free Moist Pumpkin Cake with Cream Cheese Frosting
Indulge in the warm, comforting flavors of fall with this Gluten-Free Moist Pumpkin Cake with Cream Cheese Frosting! This irresistible dessert combines a perfectly spiced, tender crumb made with gluten-free flour and a luscious layer of creamy, tangy frosting. Packed with pumpkin puree and fragrant spices like cinnamon, ginger, and nutmeg, this cake bursts with seasonal charm while being completely gluten-free. The cream cheese frosting adds a smooth, velvety finish that pairs beautifully with the moist pumpkin base. Ready in under an hour and ideal for gatherings or cozy evenings, this easy-to-make cake is a crowd-pleaser perfect for gluten-free diets. Pair it with a cup of coffee or tea for the ultimate autumn treat!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 1.5 cups Pumpkin puree
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 3 large Eggs
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 8 ounces Cream cheese, softened
- 0.5 cup Unsalted butter, softened
- 2 cups Powdered sugar
- 2 tablespoons Milk
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper.
In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Use a hand mixer or whisk until the mixture is smooth and well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined and no flour pockets remain.
Pour the batter into the prepared baking pan, smoothing the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool completely in the pan on a wire rack.
While the cake is cooling, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar and beat until well combined and smooth. Add the milk and mix until the frosting reaches a spreadable consistency.
Once the cake is completely cool, spread the cream cheese frosting evenly over the top of the cake.
Slice and serve. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
5892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 308.6 g | 396% | |
| Saturated Fat | 132.1 g | 660% | |
| Polyunsaturated Fat | 70.1 g | ||
| Cholesterol | 1077 mg | 359% | |
| Sodium | 4396 mg | 191% | |
| Total Carbohydrate | 777.4 g | 283% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 529.0 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 612 mg | 47% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1392 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
