This gluten free pumpkin oatmeal cake gets its heartier texture from whole gluten free rolled oats mixed right into the batter, not ground into flour. It is dense, lightly spiced with cinnamon and pumpkin pie spice, and not overly sweet. This makes it just as good for breakfast as it is for dessert.
A simple vanilla glaze drizzled over top finishes it off perfectly.
I love this cake with a cup of coffee in the morning, and it holds up just as well served after dinner for a fall gathering.
The combination of rolled oats and gluten free flour gives it a satisfying, slightly chewy crumb that a lot of gluten free cakes are missing.
If you want something richer than the glaze, my Gluten Free Cream Cheese Frosting works beautifully on this one too.
You might also enjoy my Gluten Free Pumpkin Cake with Cream Cheese Frosting, my Gluten Free Baked Pumpkin Donuts with Chocolate Glaze, my Gluten Free Pumpkin White Chocolate Cookies or my Gluten Free Pumpkin Spice Bundt Cake.
You can find all of my pumpkin recipes here: Gluten Free Pumpkin Recipes
Tips For The Best Texture
This cake uses whole gluten free rolled oats instead of oat flour, which gives it a heartier, more textured crumb than a typical pumpkin cake. For the best results, use Bob's Red Mill 1 to 1 Gluten Free Flour or King Arthur Measure for Measure gluten free flour, since both hold up well in a dense batter like this one.
Ways To Serve This Cake
This cake is just as good for breakfast with a cup of coffee as it is for dessert after dinner. Serve it with the vanilla glaze for something lighter, or swap in Gluten Free Cream Cheese Frosting if you want something richer for a fall gathering.
Storage
Store this cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
For longer storage, freeze individual slices in freezer safe containers. When you're ready to enjoy one, just let it defrost. It's perfect for packing in lunches or having on hand for a quick dessert.
Top Tip
Let the cake cool completely before adding the glaze. If it's even a little warm, the glaze will melt and soak in instead of setting on top with that pretty drizzle finish.
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.
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Gluten Free Pumpkin Oatmeal Cake
- Total Time: 55 minutes
- Yield: 12 slices 1x
- Diet: Gluten Free
Description
This gluten free pumpkin oatmeal cake gets its heartier texture from whole rolled oats mixed right into the batter. It is dense, lightly spiced, and topped with a simple vanilla glaze, perfect for a fall breakfast or dessert.
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.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Cake
- Method: Baking
- Cuisine: American
If you make this gluten free pumpkin oatmeal cake, come back and leave a comment and a star rating below to let me know how it turned out. I love hearing how your cake came together.
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.
