Gluten Free Pumpkin Cake with Cream Cheese Frosting

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This gluten free Pumpkin Cake with Cream Cheese Frosting is an easy made from scratch treat. The layered cake is moist and a simple fall dessert. I used five mini pans, but you could use two nine inch pans for this recipe.

The combination of pumpkin and cream cheese is one of my favorite fall treats. This gluten free Pumpkin Cake would be perfect for a fall birthday or for a gathering. The cake is easy to make ahead and then frost the day of your event.

How long will pumpkin cake last?

I would suggest making the cake a day in advance of when you want to serve it. Then the next day your cakes will be completely cooled and ready to frost. This cake is best eaten the same day but will last for three days before getting dry.

Can I freeze pumpkin cake?

You can freeze the cake itself, but I would not freeze it once it has been frosted. The cream cheese frosting will not hold up to being frozen. You could make the cakes in advance, freeze them and then get them out the day before you want to frost them.

If you love pumpkin as much as I do you may also enjoy this recipe for Gluten Free Pumpkin Cheesecake Bars.

If you would like more gluten free recipes be sure to follow my Small Farm Big Life Pinterest page!

Gluten Free Pumpkin Cake with Cream Cheese Frosting

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• Author: Elaine VanVleck
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 2 – 9 inch layers

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Description

This gluten free Pumpkin Cake with Cream Cheese Frosting is an easy made from scratch treat. The layered cake is moist and a simple fall dessert.

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Ingredients

Cake:
4 large Eggs
1 1/2 cups Granulated Sugar
2 cups Pumpkin Puree
2 cups Gluten Free Flour
1 1/2 tsp. Xanthum Gum
3 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Sea Salt
1/2 tsp. Ground Cinnamon
1 tsp. Pumpkin Pie Spice

Frosting:
8 ounces cream cheese, at room temperature
1 cup Unsalted Butter, at room temperature
2 tsp. Vanilla Extract
2 Tbsp. Almond Milk, or milk of choice
3 cups Powdered Sugar

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Instructions

Preheat oven to 350 degrees.

Grease the cake pans with butter or coconut oil.

In a mixing bowl whisk together the flour, xanthum gum, baking powder, baking soda, sea salt, cinnamon and pumpkin pie spice. Set aside.

In a mixer add the eggs, sugar and pumpkin puree. Mix until well blended together. Add the dry mixture 1/2 cup at a time until all is blended smoothly together. 

Pour into greased pans and bake for 30 – 45 minutes or until a tooth pick inserted in the center comes out clean. Baking time will be effected by whether you use mini pans or 9-inch cake pans.

For the frosting in a mixer blend together the cream cheese, butter and vanilla until smooth. Add the milk and powdered sugar and blend until smooth.

I suggest waiting a day for the cakes to cool before frosting. Add a crumb coating of frosting between each layer and on the outside of the layered cake. Place in the freezer for at least one hour. When the crumb coating is set use the rest of the frosting to completely frost the cake.

I garnished the cake with flowers, but toasted walnuts would also be a delicious option.

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Notes

• Make sure you are using room temperature cream cheese and butter for the frosting so you don’t get lumps.
• I like to use full-fat cream cheese for the frosting. I think the texture is better.

• Category: Cake
• Method: Baking
• Cuisine: Gluten Free

Keywords: pumpkin, cake, gluten free, layer cake, fall, autumn, from scratch, easy, moist, best, cream cheese frosting, homemade, simple