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Gluten Free Pumpkin Cake with Cream Cheese Frosting

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.

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

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.

Notes

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

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