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    Home » Recipes » Gluten-Free Snacking Cakes

    Gluten-Free Pumpkin Cake

    Published Nov 12, 2021 | by Nicole Spiridakis

    Jump to Recipe Print Recipe

    A simple gluten-free pumpkin cake topped with a delicious maple cream cheese frosting.

    Gluten-free pumpkin cake with cream cheese frosting.

    Pumpkin Cake with Cream Cheese Frosting

    Thanksgiving is two weeks away - that came up fast. I've ordered my (very large) turkey and am planning out the rest of the meal. Simple is key this year as we'll be 10 for dinner. I'll be doing some of the holiday dishes while my mom and others will be contributing too. I've been guilty of overloading the dinner table on previous Thanksgiving meals, and I'd like to keep things simple this year! Simple also helps with any dietary needs, and I'm always cooking with an eye toward vegetarian/vegan, healthy, and also gluten-free and low-sugar. This is why this lovely pumpkin cake would make a wonderful addition to the dessert selection.

    This is the gluten-free pumpkin cake with maple cream cheese frosting of my dreams -- lightly sweetened with maple sugar and topped with a tangy cream cheese-Greek yogurt frosting. You could also make this recipe as a loaf, skipping the frosting but adding a handful of dark chocolate chips or toasted, chopped walnuts.  The combination of almond flour and pumpkin flour is one of my favorites; the two together make for a lovely crumb with a bit of heft. The applesauce stands in for a bit of the oil, though you could use ⅔ cup olive oil if you want the cake to be a little richer.

    Could you include this on your Thanksgiving table? Bien sur, and it it will work delightfully as an after-Thanksgiving treat when you're tidying up after the big meal. It can also be packaged up nicely to send home with any dinner guests.

    I'll  be sharing a few more Thanksgiving-relevant recipes next week, just in time for prep to get into full swing.

    Til next time -- N x

    Gluten-free pumpkin cake with cream cheese frosting.

    Recipe

    Gluten-Free Pumpkin Cake with Maple Cream Cheese Frosting

    Nicole Spiridakis
    A lightly sweet pumpkin cake balanced by tangy cream cheese frosting.
    No ratings yet
    Print Recipe
    Prep Time 20 minutes mins
    Cook Time 1 hour hr
    Cooling time 30 minutes mins
    Total Time 1 hour hr 50 minutes mins
    Course Dessert
    Cuisine American
    Servings 10
    Calories 330 kcal

    Ingredients
      

    Pumpkin Cake

    • 1 ½ cups/200 g almond flour
    • 1 ½  cups/200 g gluten-free oat flour
    • 1 teaspoon baking soda
    • 1 tsp ground cinnamon
    • 1 tsp ground cardamom
    • 1 teaspoon ground ginger
    • 1 teaspoon ground nutmeg
    • ¼ teaspoon fine sea salt
    • ⅓ cup unsweetened applesauce
    • ⅓ cup olive oil
    • 1 cup sugar or maple sugar
    • 4 eggs large
    • 1 can pure pumpkin puree or 2 cups cooked pumpkin
    • 2 teaspoon pure vanilla extract

    Cream Cheese Frosting

    • 4 oz cream cheese at room temperature
    • ¼ cup Greek yogurt
    • 1 teaspoon pure vanilla extract
    • 2 tablespoon maple syrup

    Instructions
     

    Make Cake

    • Heat the oven to 350° F. Well grease a springform pan and line with parchment paper. You could also use a square pan, lined with parchment, and two small loaf pans. The parchment will help the cake come out easily.
    • In a medium bowl, whisk together the flours, spices, baking soda, and salt.
    • In a large bowl, whisk together the applesauce, oil, and sugar. Add the eggs one at a time, whisking until each is incorporated. Whisk in the pumpkin purée and vanilla extract until very smooth and well combined.
    • Stir and whisk in the flour mixture and mix just until flour is no longer visible.
    • Transfer batter to the prepared pan, spreading into an even layer.
    • Bake until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes. Remove from oven and cool for 10 minutes in the pan on a wire rack. Gently flip the cake out onto the rack and cool completely, about 30 minutes.

    Make Frosting

    • In a large bowl with a mixer, cream the cream cheese and yogurt until fluffy. Add the vanilla and the maple syrup one tablespoon at a time. Taste, and add more maple syrup if wished. Spread the top of the cooled cake with the frosting.
    • Cake will keep, well covered in the fridge, for 3 days.

    Nutrition

    Serving: 1 sliceCalories: 330kcalCarbohydrates: 19gProtein: 6gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 77mgSodium: 233mgPotassium: 221mgFiber: 3gSugar: 3gVitamin A: 6865IUVitamin C: 2mgCalcium: 94mgIron: 3mg
    Keyword gluten-free pumpkin cake
    Tried this recipe?Let us know how it was!

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    About Me

    Hi, I'm Nicole. Writer, recipe developer, and gluten-free baker. More about me.

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