This easy recipe for gluten free pumpkin oatmeal cake makes a great dessert. It's quick to mix the ingredients together and have a moist cake that tastes like pumpkin spice! This is the best dessert for autumn gatherings.
I love this cake with a cup of coffee for breakfast or as a dessert. It's dense and not overly sweet. The vanilla glaze is perfect drizzled over top. You could also use my Gluten Free Cream Cheese Frosting.
This gluten free pumpkin oatmeal cake has been popular with both kids and adults! If you having trouble finding canned pumpkin you could use pureed sweet potato or pureed butternut squash in place of the canned pumpkin.
You can find all of my pumpkin recipes here: Gluten Free Pumpkin Recipes
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Ingredients
Gluten Free Rolled Oats
Gluten Free Flour
Baking Powder
Baking Soda
Sea Salt
Ground Cinnamon
Pumpkin Pie Spice
Granulated Sugar
Brown Sugar
Unsalted Butter
Eggs
Vanilla Extract
Pumpkin Puree
Confectioner's Sugar
Milk
Instructions
Preheat your oven to 350 degrees. Grease a 9x13 baking dish with butter or coconut oil. Set aside.
In the bowl of your stand mixer beat the sugar, brown sugar and butter until blended. Add the eggs, vanilla and pumpkin puree. Blend together.
Add the oats, gluten free flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice to the wet ingredients. Beat until just blended together.
Pour the cake batter into the greased 9x13 baking dish.
Bake at 350 degrees for 30-35 minutes. The cake will be browned and spring back to touch.
After the cake has cooled make the glaze and drizzle over top before serving.
Supplies
Frequently Asked Questions
The Libby's brand canned pumpkin puree is gluten free. You will want to check the label on anything you are using, but most canned pumpkin puree is gluten free.
If you aren't sure you can always make your own pumpkin puree. I like to use my instant pot for cooking the sugar pumpkin. Place the metal trivet in the pot and add one cup of water. Poke some holes in the sugar pumpkin and place in the pressure pot.
Cook on manual for 15 minutes and let the steam release naturally. Remove the lid and let the pumpkin cool. Take the pumpkin out of the pot and cut out the stem. Remove any seeds or stringy parts. Using a spoon remove the pumpkin flesh from the skin and place in a bowl. Use an immersion blender to puree the pumpkin.
My two favorite remedies for a gluten free cake that is too dry is to either add a bit more fat (butter, coconut oil, avocado oil, etc.) or to add some applesauce.
For this gluten free pumpkin oatmeal cake if you are making your own pumpkin puree it may be a bit dryer than what you would buy canned from the store. If that's the case start by adding a ¼ cup of applesauce to this recipe.
You can also add 2 tablespoons to ¼ cup of brown sugar to a recipe to make it more moist. Although this will also make the recipe sweeter than using unsweetened applesauce would.
More Recipes You Might Enjoy
Gluten Free Pumpkin Cake with Cream Cheese Frosting
Gluten Free Pumpkin White Chocolate Cookies
Easy Vanilla Buttercream Frosting
Gluten Free Cinnamon Sugar Baked Donuts
Gluten Free Apple Almond Cake
I get my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!
Print
Gluten Free Pumpkin Oatmeal Cake
- Total Time: 55 minutes
- Yield: 12 slices 1x
- Diet: Gluten Free
Description
This easy recipe for gluten free pumpkin oatmeal cake makes a great dessert. It's quick to mix the ingredients together and have a moist cake that tastes like pumpkin spice! This is the best dessert for autumn gatherings.
Ingredients
2 cups Gluten Free Rolled Oats
1 ½ cups Gluten Free Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
½ tsp. Sea Salt
2 tsp. Ground Cinnamon
1 tsp. Pumpkin Pie Spice
½ cup Granulated Sugar
½ cup Brown Sugar
1 cup Unsalted Butter, softened
2 large Eggs
2 tsp. Vanilla Extract
1 cup Pumpkin Puree
Glaze:
1 cup Confectioner's Sugar
2 Tbsp. Milk
½ tsp. Vanilla Extract
Instructions
Preheat your oven to 350 degrees. Grease a 9x13 baking dish with butter or coconut oil. Set aside.
In the bowl of your stand mixer beat the sugar, brown sugar and butter until blended. Add the eggs, vanilla and pumpkin puree. Blend together.
Add the oats, gluten free flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice to the wet ingredients. Beat until just blended together.
Pour the cake batter into the greased 9x13 baking dish.
Bake at 350 degrees for 30-35 minutes. The cake will be browned and spring back to touch.
After the cake has cooled make the glaze and drizzle over top before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Cake
- Method: Baking
- Cuisine: Gluten Free
Saavana says
This was great! Very moist! I used almond flour and it still turned out great! I was wondering if you think I could use plant based butter made with olive oil and it would still turn out alright?
smallfarmbiglife says
Hi Saavana! Thanks for the review. I'm so glad you liked this recipe. I don't have experience using plant based butters. Since it's one cup of butter I would be concerned that the olive oil based butter might get softer and spread more. If you are going to try this I would use 1/2 or 3/4 cup olive oil butter to see if that will work. Another option would be to use 3/4 cup olive oil butter and 1/4 cup applesauce or pumpkin puree to keep the cake moist. I'm sorry I'm not more help. ~Elaine