Gluten Free Pumpkin Cake

5 from 7 votes

This Gluten Free Pumpkin Cake recipe is almost healthy enough to eat for breakfast! A more nutrient-dense take on the classic dessert, it's moist, tender, and totally delicoius.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Diet: Gluten Free

Keyword: Gluten Free Pumpkin Cake, healthy pumpkin cake

Method: Bake

Servings: Servings

Author: Lexi's Clean Kitchen

Equipment

1 (8x8 inch) Baking Dish
1 Large Mixing Bowl
1 Wire Rack
1 Electric Mixer

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.
4 large eggs, 1 cup maple sugar or coconut sugar, 1 cup pumpkin puree, ¼ cup avocado oil or melted coconut oil, 1 teaspoon vanilla
To the bowl add the oat flour, coconut flour, pumpkin pie spice, salt, baking powder, baking soda and salt mix it together until it's fully combined.
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
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.
8 ounces cream cheese, 1/3 cup maple syrup, 1 teaspoon vanilla extract
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.

Storage:

Stored in an airtight container frosted or unfrosted cake will stay fresh in the refrigerator for up to 2 days. Like most cakes, it will become moister as it sits.
Freeze unfrosted cake wrapped in plastic wrap followed by aluminum foil for up to 1 month. Thaw in the fridge overnight.

Nutrition