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Deliciously Moist Gluten-Free Pumpkin Cake

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A rich and moist gluten-free pumpkin cake perfect for fall festivities, evoking nostalgia and warmth in every slice.

Ingredients

Scale
  • 2 cups gluten-free all-purpose flour
  • 1 cup pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 1/4 cup unsweetened applesauce
  • 4 large eggs
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 8 oz cream cheese
  • 1/4 cup butter
  • 2 cups powdered sugar
  • 1 tsp vanilla extract for frosting

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch cake pan.
  2. In a large bowl, combine dry ingredients: gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt; whisk until well mixed.
  3. In another bowl, mix together granulated sugar, brown sugar, vegetable oil, applesauce, pumpkin puree, eggs, and vanilla extract until smooth.
  4. Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
  5. Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick comes out clean.
  6. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  7. For frosting, beat cream cheese and butter until smooth, then add powdered sugar and vanilla extract.
  8. Once cooled, frost the cake generously and serve.

Notes

For added moisture, consider icing with a couple of tablespoons of milk in the frosting. The cake is also great served with a dollop of whipped cream.

Nutrition

Find it online: https://us.recipesfood.org/gluten-free-pumpkin-cake/

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