Gluten Free Pumpkin Spice Cake
This Gluten-Free Pumpkin Spice Cake is the ultimate treat for fall-inspired indulgence, combining rich pumpkin puree with an aromatic blend of cinnamon, ginger, nutmeg, and cloves. Perfectly moist and tender, this cake is made with a versatile gluten-free all-purpose flour blend, ensuring it’s a delightful dessert for those with gluten sensitivities. Sweetened with a balance of brown sugar and granulated sugar, and brought to life with a hint of vanilla and a splash of almond milk, this cake boasts a lightly spiced, warmly comforting flavor. Ready in under an hour, it’s easy to bake and can be served plain, dusted with powdered sugar, or topped with cream cheese frosting for an extra decadent twist. Whether you're celebrating a holiday or craving a cozy slice with your coffee, this cake is sure to be a crowd-pleaser while staying completely gluten-free!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour blend
- 1 cup Pumpkin puree
- 0.75 cup Brown sugar
- 0.25 cup Granulated sugar
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 0.5 teaspoon Salt
- 3 large Eggs
- 0.5 cup Vegetable oil
- 0.5 cup Unsweetened almond milk (or any dairy-free milk)
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
In a medium-sized bowl, whisk together the gluten-free all-purpose flour blend, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
In a large mixing bowl, combine the pumpkin puree, brown sugar, and granulated sugar until smooth.
Add the eggs, one at a time, to the pumpkin mixture, mixing well after each addition.
Stir in the vegetable oil, almond milk, and vanilla extract until fully combined.
Gradually add the dry ingredient mixture to the wet ingredients, mixing just until no streaks of flour remain. Be careful not to overmix.
Pour the batter into the prepared cake pan and spread it evenly 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.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Optionally, top the cooled cake with cream cheese frosting, a dusting of powdered sugar, or enjoy it plain!
Nutrition Facts
Calories |
2794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.0 g | 167% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 563 mg | 188% | |
| Sodium | 3706 mg | 161% | |
| Total Carbohydrate | 399.7 g | 145% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 164.7 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 547 mg | 42% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 993 mg | 21% | |
*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.
