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.
4 large Eggs
1 1/2 cups Granulated Sugar
2 cups Pumpkin Puree
2 cups Gluten Free Flour
1 1/2 tsp. Xanthan Gum
3 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Sea Salt
1/2 tsp. Ground Cinnamon
1 tsp. Pumpkin Pie Spice
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.
- 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.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Cake
- Method: Baking
- Cuisine: Gluten Free
Keywords: gluten free, dessert, cake, baking, Thanksgiving