Gluten Free Pumpkin Cake

5 from 6 votes

Almost healthy enough you can eat it for breakfast, this Gluten-Free Pumpkin Cake is a more nutrient dense take on the classic. It's moist, tender and totally delicious. Top it with a maple cream cheese frosting, or homemade fluff.

Prep Time15

Cook Time30

Course: Dessert

Diet: Gluten Free

Keyword: Gluten Free Pumpkin Cake

Method: Bake

Servings: Servings

Author: Lexi's Clean Kitchen

Ingredients

4 large eggs
1 cup maple sugar or coconut sugar
1 cup pumpkin puree homemade or canned
¼ cup avocado oil or melted coconut oil
1 teaspoon vanilla
¾ cup 90 grams oat flour
1/2 cup 56 grams coconut flour
1-1/2 teaspoons pumpkin pie spice
1-1/2 teaspoon baking powder
1/2 teaspoon baking soda
Pinch fine sea salt
8 ounces cream cheese cubed, (at room temperature for 1 hour)
1/3 cup maple syrup
1 teaspoon vanilla extract

Instructions

Preheat oven to 350ºF. Prepare a 8 x 8" square baking dish by coating with cooking spray and making a parchment paper sling. Set aside.
Add the eggs, maple sugar, pumpkin, oil and vanilla to a large bowl and whisk together until fully combined.
To the bowl add the oat flour, coconut flour, pumpkin pie spice, baking powder, baking soda and salt mix it together until it's fully combined.
Transfer the batter into the prepared baking dish and smooth down the top with an offset spatula.
Baking in the middle rack for 30-35 minutes, or until the top is puffy and it springs back when lightly pushed down in the middle.
Transfer to a cooling rack and let cool completely.
Add cream cheese to the bowl of an electric mixer. Mix on high speed for 2 minutes, until very smooth, scraping down the bowl once or twice. Add maple syrup and vanilla and beat on high speed until lightened and fluffy, about 2-3 minutes.
Spread the frosting on top of the pumpkin cake.
Cut into 9 slices and serve.

Notes

Double the recipe to fit in a 9x13 inch cake pan to make 12-16 servings. When doubling the recipe, you will need to double all of the ingredients. The baking time will increase by about 10 minutes, for a total bake time of about 38-42 minutes.

Nutrition