Gluten Free Pumpkin Cake
This gluten free pumpkin cake comes together easily and quickly, and is brimming with warm fall spices and pumpkin flavor! A tender and fluffy grain free pumpkin cake, topped with a warm pumpkin spiced frosting. Made to be even more endearing by topping the cake with little buttercream pumpkins! Such a fun and delicious way to celebrate October!
Ingredients
For the pumpkin cake:
- 100 grams melted dairy free butter
- 20 grams melted coconut oil
- 3 eggs
- 100 grams pure pumpkin reduce the pumpkin prior to adding
- 140 grams almond flour
- 110 grams tapioca flour
- 50 grams sugar
- 30 grams brown sugar
- 1 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoon pumpkin pie spice
- ¼ tsp salt
For the frosting:
- 150 grams dairy free butter
- 270 grams powdered sugar
- 1 tsp pumpkin pie spice
Instructions
- Preheat the oven to 350.
- First, you will make the cake batter. In a large glass bowl, melt together your dairy free butter and coconut oil.
- Now let's dry out your pumpkin puree. Every brand of pumpkin puree varies in how much moisture it contains. For this recipe I used Farmers Market Foods pumpkin puree and it had a lot of moisture in in. Place down several paper towels and scoop the pumpkin puree on the paper towels. Very gently, wring out the pumpkin puree until most of the moisture has been removed. I would start with about 150-200 grams of pumpkin puree to be reduced to 100 grams after removing extra water weight.
- Next, add in your pumpkin puree, eggs and vanilla extract to the butter/oil mixture and whisk until smooth.
- Then add in your dry ingredients and mix well.
- Line an 8X8 baking pan with parchment paper or grease very well. Pour in the batter and smooth is out evenly.
- Bake for about 22 minutes, until a toothpick comes out just clean and the cake is golden. Allow to cool completely.
- Add dairy free butter to a bowl and cream it until smooth.
- Add in the sifted powdered sugar and pumpkin pie spice and cream those together until the frosting is smooth and creamy.
- Remove about ½ cup of the frosting and dye that portion orange. This will be used to make the buttercream pumpkins. Place the orange buttercream in a piping bag fitted with a Wilton 4B piping tip.
- When your cake has cooled, generously and evenly spread on the plain spiced buttercream frosting.
- Pipe on the orange buttercream pumpkins in a design you would like. I added one to each cake slice. Top with a mini chocolate chip and there you have it!
- Tip: This cake needs to be stored in an air tight container in the refrigerator. Enjoy!