Description

This gluten-free pumpkin cake is a delightful treat with its rich flavor and simple preparation. Made with warm spices and topped with cream cheese frosting, it’s ideal for any occasion, whether you’re enjoying a cozy night in or celebrating with friends.

Ingredients

Scale

2 ½ cups 1:1 gluten-free flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
½ teaspoon nutmeg
¼ teaspoon ginger
⅛ teaspoon clove
½ cup butter, melted
½ cup maple syrup
2 eggs
1 cup pumpkin puree
1 teaspoon vanilla extract
2 cups cream cheese frosting

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Instructions

Preheat the oven to 350°F and prepare an 8×8-inch baking dish by greasing it or lining it with parchment paper.
In a large bowl, mix together the gluten-free flour, baking powder, baking soda, cinnamon, salt, nutmeg, ginger, and clove.
In another bowl, combine the melted butter, maple syrup, eggs, pumpkin puree, and vanilla extract, whisking until smooth.
Pour the wet mixture into the dry ingredients, stirring until just combined.
Spread the batter evenly in the prepared baking dish.
Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely, then spread the cream cheese frosting on top before slicing and serving.

Notes

Ensure all ingredients are at room temperature for best results.
Make sure to check the cake a few minutes before the end of the baking time to avoid overcooking.
The cake can be stored in an airtight container in the fridge for up to a week.

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 15g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg