Super Yummy Pumpkin Cake Can Be Modified to Gluten Free
Indulge in the cozy flavors of fall with this *Super Yummy Pumpkin Cake*, a moist and spiced treat that's perfect for any occasion! This versatile recipe can be easily customized to fit a gluten-free lifestyle by swapping in your favorite gluten-free flour blend. Infused with warm spices like cinnamon, nutmeg, and ginger, and naturally sweetened with pumpkin puree, this cake is delightfully fluffy yet rich in flavor. An optional vanilla glaze adds a touch of sweetness, making it as elegant as it is delicious. With minimal prep and bake time, this crowd-pleaser is perfect for autumn gatherings, holiday celebrations, or a simple treat to savor with your morning coffee. Enjoy it as-is or pair it with whipped cream for a decadent dessert!
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Recipe Information
Ingredients
- 2 cups all-purpose flour (or gluten-free all-purpose flour blend)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 0.5 teaspoons ground ginger
- 0.5 teaspoons salt
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 0.5 cups brown sugar, packed
- 0.5 cups vegetable oil (or melted coconut oil)
- 3 eggs
- 2 teaspoons vanilla extract
- 0.5 cups milk (or dairy-free milk alternative)
- 1 cup powdered sugar (for optional glaze)
- 2 tablespoons milk (for optional glaze)
- 0.5 teaspoons vanilla extract (for optional glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Whisk until smooth and well combined.
Add the eggs, one at a time, to the wet mixture, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Pour the batter into the prepared pan and spread it out evenly.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
If making the optional glaze, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle the glaze over the cooled cake before serving.
Slice, serve, and enjoy your super yummy pumpkin cake!
Nutrition Facts
Calories |
3554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.7 g | 186% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 571 mg | 190% | |
| Sodium | 3679 mg | 160% | |
| Total Carbohydrate | 528.2 g | 192% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 315.2 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 517 mg | 40% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 1378 mg | 29% | |
*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.
