Gluten Free Pumpkin Cake

Name: Gluten Free Pumpkin Cake
Prep time: 30 min
Cook time: 34 min
Total time: 1 h 4 min
Cuisine: American
Ingredients: Wet ½ cup oil ½ cup butter melted 4 eggs room temperature ½ cup white sugar ¾ cup light brown sugar 1 15 ounce can pumpkin puree 2 teaspoons vanilla extract; Dry 2 cups gluten free all purpose baking flour 2 teaspoons baking powder 1 teaspoon baking soda 3 teaspoons pumpkin pie spice 1 teaspoon cinnamon ½ teaspoon salt; Cream Cheese Frosting ½ cup butter room temperature 8 ounces cream cheese room temperature 4 cups powdered sugar 1 teaspoon vanilla extract ½ teaspoon salt

Author: Lora

Published: August 26, 2025

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Introduction to Gluten Free Pumpkin Cake

As the crisp autumn air drapes over us, there’s nothing quite like a slice of Gluten Free Pumpkin Cake to bring warmth and comfort to a busy day. With its rich spices and moist texture, this cake celebrates the essence of fall while being a delightful treat for everyone, even those with dietary restrictions. If you’re like me, juggling kids, work, and everything in between, this recipe is a quick solution that impresses family and friends alike. Let’s create unforgettable moments around the dinner table with this luscious dessert!

Why You’ll Love This Gluten Free Pumpkin Cake

This Gluten Free Pumpkin Cake is everything you want in a dessert: it’s easy to whip up, tastes divine, and brings that cozy fall vibe to your kitchen. In just over an hour, you can serve a moist cake that impresses at every gathering. Plus, you can indulge without worry, knowing it’s gluten-free. Whether it’s a family celebration or a simple weeknight treat, this cake fits seamlessly into your busy life!

Ingredients for Gluten Free Pumpkin Cake

Gathering the right ingredients is key to crafting the perfect Gluten Free Pumpkin Cake. Here’s what you’ll need:

Oil and Melting Butter: These help keep the cake moist and tender. Feel free to substitute with coconut oil for a hint of tropical flavor!
Eggs: Four room-temperature eggs provide structure and richness. Room temperature ensures even mixing — trust me, it makes a difference!
Sugars: A mix of white sugar and light brown sugar adds sweetness and depth. Brown sugar brings that lovely caramel flavor we all adore.
Pumpkin Puree: The star of the show! Use canned pumpkin for convenience or roast your own for a fresh twist.
Vanilla Extract: A splash of vanilla enhances the flavors beautifully and adds warmth.
Gluten Free All-Purpose Baking Flour: This is essential for a seamless bake without the gluten. Look for a blend that includes xanthan gum for best results.
Baking Powder and Baking Soda: Both help the cake rise, ensuring a light texture. Double-check expiration dates for maximum potency!
Spices: Pumpkin pie spice and cinnamon burst with fall flavor. Feel free to adjust the spices to match your family’s taste buds.
Salt: Just a pinch balances the sweetness and elevates the overall flavor.
For the Frosting: Cream cheese and butter create a luscious topping that pairs wonderfully with the cake. Powdered sugar helps achieve that perfect sweetness and creamy texture. If you’re feeling adventurous, add a dash of maple syrup for an extra flavor kick!

All ingredient quantities and measurements are located at the bottom of this article, perfect for printing. Happy baking!

How to Make Gluten Free Pumpkin Cake

Preparing the Cake Pans

To start, line two 8-inch cake pans with parchment paper. Cut the paper to fit the bottom of the pan, then grease the sides lightly with butter or oil for easy removal. This step is crucial! It prevents the cake from sticking and allows for a beautiful release. Trust me; there’s nothing more satisfying than a perfect cake flip!

Mixing Wet Ingredients

In a large mixing bowl, combine all your wet ingredients: oil, melted butter, eggs, sugars, pumpkin puree, and vanilla extract. Beat these together using an electric mixer on medium speed for about 30 seconds until everything is combined. Be sure your eggs and butter are at room temperature. This helps achieve a smooth and creamy batter that bakes evenly!

Combining Dry Ingredients

Now, let’s measure the dry ingredients. Use the spooning and leveling method for your gluten-free all-purpose flour. This means spooning the flour into the measuring cup and leveling it off with a knife. This little trick ensures you don’t pack it down, leading to consistency in the cake’s texture. Nobody wants a dense pumpkin cake, right?

Baking the Cake

Once your wet and dry ingredients are combined, divide the thick batter evenly between the two prepared pans. Smooth the tops with a spatula for an even bake. Bake your cakes in a preheated oven at 350°F for 28-34 minutes. To check for doneness, insert a toothpick into the center—if it comes out clean, you’re good to go!

Cooling the Cake

After baking, let the cakes cool in the pans for about 15 minutes. This helps them set before removing. Carefully flip the cakes onto a wire rack to cool completely. It’s important to let them cool fully before frosting! A warm cake and cream cheese frosting don’t make the best pairing.

Making the Cream Cheese Frosting

To whip up your frosting, beat the room-temperature butter and cream cheese together in a large bowl with an electric mixer for 2-3 minutes. This will ensure your frosting is creamy. Gradually add the powdered sugar in two batches and mix well. If the frosting seems too thick, add 1-2 tablespoons of milk to achieve your desired consistency.

Frosting the Cake

Once the cake is completely cool, it’s time to frost! Spread your cream cheese frosting generously between the two layers and on top of the cake. For a special twist, top with a drizzle of homemade caramel and sprinkle crushed pecans for an extra touch! Every bite promises to be a delightful experience!

Tips for Success

Always measure flour accurately using the spooning and leveling method for the best texture.
Ensure all your wet ingredients are at room temperature before mixing. This creates a smoother batter.
Don’t overmix the batter; mix just until combined to keep your cake light and fluffy.
Let the cake layers cool completely before frosting to avoid melting the cream cheese frosting.
For a moist cake, store leftovers in an airtight container in the fridge.

Equipment Needed

Two 8-Inch Cake Pans: If you don’t have these, any similar-sized pans will work.
Parchment Paper: Alternatively, you can grease your pans well if parchment isn’t available.
Electric Mixer: A hand whisk can do the job, just a bit more elbow grease is required!
Measuring Cups and Spoons: Essential for accuracy in your recipe.
Wire Rack: If you lack this, just use a plate to cool the cakes.

Variations on Gluten Free Pumpkin Cake

Spiced Pumpkin Cake: Add extra spices like nutmeg or ginger for an even more robust flavor.
Pecan Pumpkin Cake: Fold in chopped pecans into the batter for a delightful crunch in every bite.
Chocolate Chip Pumpkin Cake: Stir in some semi-sweet or dark chocolate chips for a decadent twist.
Vegan Pumpkin Cake: Substitute eggs with flaxseed or applesauce, and use coconut oil in place of butter.
Layered Pumpkin Cake: Increase the recipe to create a multi-layered masterpiece or use this cake as a base for a pumpkin trifle!

Serving Suggestions for Gluten Free Pumpkin Cake

Coffee or Tea: Perfectly pairs with a warm beverage to enhance flavors.
Ice Cream: A scoop of vanilla or cinnamon ice cream adds a delightful creaminess.
Garnishes: Fresh whipped cream and a sprinkle of cinnamon make for an elegant finish.
Fruit: Serve with sliced pears or apples for a fresh contrast.

FAQs about Gluten Free Pumpkin Cake

Can I use regular flour instead of gluten-free flour?
This recipe is specifically designed for gluten-free all-purpose flour. Using regular flour might affect the texture and moisture, so I recommend sticking to gluten-free options.

How should I store leftover Gluten Free Pumpkin Cake?
To keep your cake fresh, store it in an airtight container in the refrigerator. If wrapped well, it can last for about 3-4 days. You can also freeze the cake for up to three months!

Can I make this cake in advance?
Absolutely! This Gluten Free Pumpkin Cake can be made a day ahead. Just frost it on the day you plan to serve for the best flavor and presentation.

What can I substitute for cream cheese in the frosting?
If you want a dairy-free option, try using a vegan cream cheese alternative or whipped coconut cream. Both will give you a delicious frosting while keeping it gluten-free!

How can I adjust the sweetness of the cake?
You can adjust the sugar levels according to your taste preferences. Consider using a sugar substitute for a lower-calorie option if needed, just ensure it is gluten-free!

Final Thoughts on Gluten Free Pumpkin Cake

This Gluten Free Pumpkin Cake is more than just a dessert; it’s a celebration of flavors that perfectly captures the spirit of fall. Whether you’re sharing it with loved ones or savoring a slice on your own, it brings the warmth of the season right to your table. The delightful aroma wafting from the oven is irresistible, inviting everyone to gather and indulge. I hope this recipe adds a sprinkle of joy to your busy lives, making every bite a reminder of the simple, sweet moments that connect us all. Happy baking, friends!