Pumpkin Cake Recipe {Gluten Free}

My sister is a fabulous cook. I was so excited when I opened my email and found this recipe in my inbox! With the beautiful Autumn weather almost fully in tow, I just had to hurry and make this! I didn’t need to “try” the recipe – I knew it would be amazing. I did however need to make it for two other reasons: 1) I wanted something sweet. This was a very crucial motivation. 2) I needed to snap a pic (or two) so I could share with you, digitially, how moist and delicious this cake truly is. The first piece I photographed didn’t capture the “essence” of the moisture to my satisfaction. Fortunately, for you, I was kind enough to eat a second piece and was able to capture this:

It is very easy and if you already have GF All Purpose Flour (recipe below) than this truly is a breeze to whip up in no time!

Tara’s {Gluten Free} Pumpkin Cake

1 1/2 -1 3/4 C. organic sugar (I prefer rapadura or sucanat but use turbinado if that is all I have. Note: use the lesser amount if you will be frosting and the greater amount if not frosting. We like it unfrosted in the am for bread)
3 eggs (pastured and washed!)
1 can pumpkin (15oz or roughly 2 cups)
1/2 cup melted butter (or 1/2 cup coconut oil; or 1/4 c butter and 12 TBS flax meal)
2 C. GF All Purpose Flour (see below)
2 tsp aluminum free baking powder
1 tsp baking soda
1/2-3/4 tsp sea salt
1-1.5 tsp cinnamon
Optional: 1/2 – 1 cup chopped nuts

Mix all ingredients and bake in a 9×13 pan at 350 for about 25-30 minutes or till firm. Top with Cream cheese frosting, if desired (see below).


GF All Purpose Flour Mix:
2 C. rice flour
2/3 C. Potato Starch (or corn starch)
1/3 C. Tapioca flour
1 tsp. Xanthan gum

Blend flours well. Store in refrigerator or freezer and pull out to room temp to use. I use this to replace most recipes that call for white flour. You can also make with brown rice flour for a bit more nutrition.

Cream Cheese Frosting (Probiotic!):
3 oz softened cream cheese - if you use regular cream cheese, it will not be probiotic.
6 TBS butter
1 tsp vanilla
1 TBS milk (raw)
2-3 c organic powdered sugar 

Combine all ingredients together in a mixer (or mix by hand if you haven’t exercised lately).

What are your favorite pumpkin recipes? Are you feeling “festive” yet?

Happily shared at Traditional Tuesday, Tasty Tuesday, Tuesdays at the Table, Tasty Tuesday, Fat Tuesday, Tempt My Tummy Tuesday, Take a Look Tuesday, Made from scratch Tuesday, The Heart and Soul Hop, Tasty Tuesday Party, Domestically Divine Tuesday, Healthy 2Day Wednesdays, Real Food Wednesday, Works for Me Wednesdays; Homemaking Link Up, Women Living Well Wednesday, Simple Lives Thursday, Pennywise Platter, Weekend Gourmet Blog Carnival, and Five Flu Fighting Foods

About Nikki

Comments

  1. Erin Wiesley says:

    Mouth is watering now!

    • Make it! It is so good. And way easier for your body to process since it doesn’t have any gluten…but still tastes so good :)

  2. Oh.my.word.This looks so yummy!! So glad you ate a 2nd piece just for us :)

    • Thank you! I am such a novice behind the camera…I was hoping the pic would show how moist it really was. I ate more tonight…still great :) Thanks for stopping by!

  3. hi! Thanks for linking up to tasty Tuesday for the first time! So glad you came on over! Your cake looks amazing and I’m into all things pumpkin right now :o) Hope you’ll be a new regular at our weekly party!

  4. millermilieu says:

    you make it look so good! I haven’t had time to make it yet this Fall. I hope to get some made for a ladies retreat so i can have some sweet options! Glad you enjoyed this one.

  5. Anonymous says:

    looks delish!
    breakfast cake anyone?!
    blessings
    http://bit.ly/ouXgr8

    • I have had it for breakfast (and dessert) two days in a row…I have to finish it and am doing my best :) Thanks for stopping by!

  6. Would it work to use normal AP flour in the recipe? I don’t have any gluten free flour and I was curious. What a delicious looking cake!

  7. Amanda @ Coping with Frugality says:

    This looks wonderful! I don’t have to follow a gluten free diet, do you know if I would just add 2 c. regular flour? I am cooking up some pumpkins right now and have added this to my pinterest board as a recipe to make with them! I am a new follower from Pennywise Platter Thursday. I would love it if you checked out my blog and my Sweet Potato Pie Stuffed Jack-o-Lantern Cookies: http://www.stumbleupon.com/su/1R04kO/www.copingwithfrugality.com/2011/10/sweet-potato-pie-stuffed-jack-o-lantern.html
    PS- I liked this on stumble upon, I hope it takes off!! :)

    • Thank you! I will go check out your blog right now! Yes, you can sub regular flour equal to GF Flour. Please let me know how it turns out. Increase/decrease to get a thick cake batter consistency. I don’t have to follow a gluten free diet either but it is nice to go grain free every once in a while!

  8. Alea Milham says:

    Your cake looks wonderful! Thank you for sharing your recipe with the hearth and Soul Hop.

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  10. Just found your blog…searching for wheat free recipes. Just started eating this way and feel so much better. No allergies, just doing it for healthy reasons. Looking forward to trying this recipe.

  11. I just wanted to thank you for this recipe! I recently went gluten free and this is the first thing I have baked anything g-free and it was fabulous! My family loved it! I did add vanilla and pumpkin spice, because I love them, but the recipe itself was yummy! God bless you!

Trackbacks

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  5. [...] I’ve used non-wheat flours with great success in this recipe. Oat and/or spelt flour is my favorite, but if you need to avoid gluten too, I suggest a blend with brown rice flour or sorghum flour as the base. Here’s a great recipe for your own gluten-free flour blend. [...]

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