Oat Flour Pumpkin Cake with Maple Glaze -

5 from 1 vote

Oat Flour Pumpkin Cake with Maple Glaze

A soft, fluffy, and warmly spiced oat flour pumpkin cake that's topped with a slick of sweet maple glaze.

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 317kcal

Preheat the oven to 375℉ and grease and line an 8×8-inch baking pan with parchment paper.
Stir together the 2 cups pure pumpkin puree, ½ cup plain Greek yogurt, ½ cup unsalted butter, and 2 large eggs in a large bowl.
Stir in the 2 ¼ cups oat flour, 1 cup granulated sugar, 1 teaspoons ground cinnamon, ⅓ teaspoon ground ginger, ½ teaspoon ground cardamom , 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon fine sea salt.
Pour batter into the prepared pan. Bake for 30-35 minutes or until a cake tester inserted into the center comes out clean. Cool in the pan set on a wire rack for 10 minutes, then turn out to cool completely.
Make glaze: whisk the 2 tablespoons unsalted butter, 2 tablespoons maple syrupand 1 cup powdered sugar together until smooth, then spread it over the top of the cooled cake. Let the cake set for about 15 minutes before cutting.

Yes, the temperature is correct! This cake is baked on a slightly higher heat - 375F - than most cakes at 350F, 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.