Oat Flour Pumpkin Cake with Maple Glaze

When I tell you I baked this cake on a Friday and it was nearly gone by Sunday, you may get an idea of how good it is. Similar to my gluten free pumpkin snack cake but different in that it relies on just one gluten-free flour, this oat flour pumpkin cake is soft, plush, and just right for a quick fall bake.

I borrowed the maple glaze from my gluten free pumpkin olive oil cake here because it's delicious and deliciously easy to make, with just a quick whisk of melted butter, maple syrup, and powdered sugar needed to create a thick and pourable glaze.

While this is, at first glance, a simple recipe, the duo of maple-y glaze and tender pumpkin cake turns into something truly special. And did I mention you can make it in one bowl?

What You'll Love

I sincerely love oat flour recipes. Oat flour is hands-down my favorite gluten-free flour, and I love that I can use it as the sole flour in many recipes with stellar results. This cake is no exception. (I'd also argue that you wouldn't even be able to tell it's gluten-free.) Please add this to your autumnal baking roster! You'll love it because it's:

• Super simple. One bowl, yes, just one bowl is all you'll need to layer in the ingredients, whisk them together, and pour into a baking pan.
• Seasonally lovely. In the fall, bake all of the pumpkin things! The spice mix, which is made up of ground cinnamon, ginger, and cardamom (or nutmeg, but may I recommend cardamom if you have it?), laces the cake with cozy warmth.
• The glaze is out of this world. I'm happy to sing the praises of this glaze all day! It's wonderfully infused with maple flavor and is thick without being too sticky. I love it on other bakes, too, like oat flour scones or a simple oat flour vanilla cake.

I'd be remiss if I didn't mention my Ultimate Guide to Baking with Oat Flour here - do check it out if you love baking with oat flour as much as I do!

Ingredients Needed

Here's a look at what goes into this pretty cake. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions.

• Pumpkin puree - I love using homemade pumpkin puree in my pumpkin bakes, but a can of pure pumpkin puree works just as well! Make sure to use pure pumpkin rather than pumpkin pie mix, which is already sweetened and spiced.
• Greek yogurt - Plain or vanilla Greek yogurt works here, and you can use non-fat, low-fat, or whole-fat yogurt.
• Butter - I prefer unsalted butter. You'll use melted butter in the cake plus a bit in the glaze.
• Eggs - Large or medium eggs are fine.
• Oat flour - Gluten free oat flour is the only flour needed here, and it works so beautifully. If you can't eat oats, brown rice flour or sorghum flour makes a good substitute.
• Granulated sugar
• Spices - A mix of ground cinnamon, ginger, and cardamom or nutmeg.
• Leavening - Baking powder and baking soda.
• Salt - I always use fine sea salt, and table salt works as well.
• Glaze - Melted butter, maple syrup, and powdered sugar.

A Few Variation Ideas

• Add chocolate - Stir in 1 cup of semisweet chocolate chips to the batter to make it a chocolate chip pumpkin cake, a la my gluten free pumpkin chocolate chip cake.
• Another frosting - Try a slick of simple chocolate icing instead of the maple glaze for a touch of chocolate, or make chocolate buttercream frosting for a richer finish.
• Top with caramel - You know I love my salted caramel sauce! If you have any in the fridge, just drape it over the finished cake or drizzle it over individual slices when serving.

Tips & Recipe Notes

• Yes, the temperature is correct! This cake is baked on a slightly higher heat -  375℉ - than most cakes at 350°F, but that is the correct temperature!
• Rest the batter. Oat flour in particular, but just like other gluten-free flours, benefits from a brief rest so that the batter can hydrate. Let the cake batter rest in the pan about 15-20 minutes before baking.
• Make sure to sift the powdered sugar. Always sift powdered sugar before adding it to frostings or glazes! This will remove any lumps, making the glaze gloriously smooth.
• Skip the glaze. Instead of the maple glaze, dust the surface of the cooled cake with sifted powdered sugar, or sprinkle it with a mix of cinnamon sugar (1 tablespoon granulated sugar + 2 teaspoons ground cinnamon, like in my equally delicious gluten free pumpkin donut cake).
• Add candied nuts. Scatter candied pecans or walnuts over the top of the cream cheese frosting.
• Go vegan. Substitute three flax eggs for the eggs. Use your preferred vegan butter (or vegetable oil) and vegan yogurt in the cake, and use non-dairy butter or oil in the glaze.
• Use pumpkin pie spice. Use pumpkin pie spice in place of the combination of spices in the batter if you have this spice blend handy.

Proper Storage

This cake keeps really well and lasts on the counter for days. And you know that's special for a gluten-free recipe! Here's how to store it:

• Counter - Lightly cover the cake with foil or place it in an airtight container and store it on the counter for up to 4 days.
• Fridge - Keep the cake , covered, in the fridge for up to 6 days.