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Gluten-Free Pumpkin Cake

A moist, perfectly spiced gluten-free pumpkin cake with cream cheese frosting - all the fall flavors you love without the gluten.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, Fall
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2 cups gluten-free flour blend with xanthan gum
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 0.5 tsp ground ginger
  • 0.25 tsp ground cloves
  • 1.75 cups granulated sugar
  • 0.5 cup vegetable oil
  • 4 large eggs room temperature
  • 1 can (15 oz) pumpkin puree
  • 0.67 cup water
  • 2 tsp vanilla extract
For the Cream Cheese Frosting
  • 8 oz cream cheese softened
  • 0.5 cup unsalted butter softened
  • 4 cups powdered sugar
  • 2 tsp vanilla extract
  • 0.25 tsp salt
  • 2-3 tbsp heavy cream or milk
For Garnish
  • ground cinnamon for dusting
  • toasted pumpkin seeds
  • decorative pumpkins optional

Equipment

  • Two 9-inch round cake pans
  • Electric mixer
  • Large mixing bowls
  • Wire cooling racks

Method
 

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and dust with gluten-free flour.
  2. In a large bowl, whisk together gluten-free flour, baking powder, baking soda, salt, and all spices until well combined.
  3. In another bowl, whisk together sugar and oil. Add eggs one at a time, whisking well after each addition.
  4. Whisk in pumpkin puree, water, and vanilla extract until smooth and uniform.
  5. Add flour mixture to pumpkin mixture in two additions, stirring gently just until combined. Don't overmix.
  6. Divide batter evenly between prepared pans. Bake 28-32 minutes until toothpick comes out with few moist crumbs.
  7. Cool in pans 10 minutes, then turn out onto wire racks to cool completely before frosting.
  8. Beat cream cheese and butter until fluffy, about 3-4 minutes. Gradually add powdered sugar, beating well.
  9. Add vanilla, salt, and cream one tablespoon at a time until desired consistency is reached.
  10. Place one layer on serving plate, spread 1 cup frosting on top. Add second layer and frost top and sides.
  11. Dust with cinnamon and garnish with toasted pumpkin seeds. Decorative pumpkins optional.
  12. Let cake rest 30 minutes before slicing for cleaner cuts and better presentation.

Notes

Ensure gluten-free flour blend contains xanthan gum. All ingredients should be room temperature for best mixing. Cake improves in flavor after first day and stays fresh for up to 1 week refrigerated.