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