If you are searching for a cozy, flavorful dessert that embraces fall’s best flavors without gluten, this Gluten-Free Pumpkin Cake Recipe is an absolute must-try. Imagine a moist, tender cake bursting with pumpkin spice warmth and the natural sweetness of pumpkin puree, perfect for sharing with loved ones or enjoying solo with a cup of tea. This recipe strikes the perfect balance between fragrant spices and fluffy texture, all while being completely gluten-free, so it’s sure to delight anyone craving a comforting homemade treat.
Ingredients You’ll Need
Getting a delicious cake starts with simple, thoughtful ingredients that work together beautifully. Each one was chosen to enhance the taste, texture, or appearance of this Gluten-Free Pumpkin Cake Recipe. From the creamy pumpkin puree that gives this cake its signature moistness, to the mix of warm spices that elevate every bite, these essentials create pure fall bliss.
- Pumpkin Puree: Provides moisture and that unmistakable pumpkin flavor that’s the heart of the cake.
- Granulated Sugar: Sweetens just enough to complement the spices and pumpkin without overpowering.
- Vegetable Oil: Keeps the cake tender and moist, ensuring each slice feels rich and soft.
- Unsweetened Applesauce: Adds natural sweetness while contributing to a lighter texture and moisture.
- Large Eggs: Help bind the ingredients and create a perfect cake structure.
- Vanilla Extract: Adds a lovely aromatic depth that boosts all other flavors.
- Gluten-Free All-Purpose Flour Blend: Keeps the cake gluten-free without sacrificing fluffiness or crumb.
- Baking Powder: Helps the cake rise evenly for a light, airy finish.
- Baking Soda: Reacts with acidic ingredients to contribute to a tender crumb.
- Salt: Balances sweetness and enhances the spices’ brightness.
- Ground Cinnamon: The classic pumpkin spice favorite that gives a warm, cozy flavor.
- Ground Ginger: Adds a subtle spicy kick, perfectly harmonizing with cinnamon.
- Ground Nutmeg: Offers a fragrant nutty warmth that’s essential in pumpkin treats.
- Ground Cloves: A little goes a long way to bring depth and complexity to the spice blend.
How to Make Gluten-Free Pumpkin Cake Recipe
Step 1: Prepare Your Oven and Pan
First things first, preheat your oven to 350°F (175°C). Then, generously grease a 9×13 inch baking pan to ensure the cake doesn’t stick. This initial setup makes the entire baking process smooth and helps guarantee an easy release when the cake is ready.
Step 2: Mix the Wet Ingredients
In a roomy mixing bowl, stir together the pumpkin puree, granulated sugar, vegetable oil, and applesauce. These wet ingredients create a luscious base for your cake. Next, add the eggs one at a time, beating well after each to incorporate air and ensure even texture. Finally, stir in the vanilla extract for that lovely aromatic touch that lifts the entire cake flavor.
Step 3: Whisk the Dry Ingredients
In a separate bowl, combine the gluten-free all-purpose flour blend, baking powder, baking soda, salt, and all the warm spices. Whisking these components together upfront ensures even distribution of the leavening agents and spices throughout the batter—key for a perfect rise and balanced flavor.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to your wet mixture. Stir gently until just combined—overmixing can make gluten-free cakes dense, so mix with care. This step creates the tender crumb and moist texture that makes this Gluten-Free Pumpkin Cake Recipe so irresistible.
Step 5: Prepare to Bake
Pour the smooth batter into your greased pan, using a spatula to spread it evenly. Ensuring an even layer means your cake will bake uniformly, preventing dry edges or undercooked middle.
Step 6: Bake to Perfection
Pop the pan into the preheated oven and bake for 25 to 30 minutes. It’s done when a toothpick inserted in the center comes out clean. This perfect timing keeps the cake moist yet set, bursting with all those delicious pumpkin spice flavors.
Step 7: Cool and Optional Frosting
Allow the cake to cool in the pan on a wire rack. Once cooled, you can frost it with your favorite cream cheese frosting for a decadent touch, or simply dust powdered sugar on top for a lighter finish—either way, each bite will be pure bliss.
How to Serve Gluten-Free Pumpkin Cake Recipe
Garnishes
Simple garnishes can take your pumpkin cake from delicious to show-stopping. A sprinkle of powdered sugar adds a delicate sweetness and an elegant touch. If you prefer a creamier complement, a swirl of cinnamon-spiced whipped cream or a dollop of tangy cream cheese frosting highlights the warm spices fabulously.
Side Dishes
Pairing pumpkin cake with the right sides elevates the dessert experience. A scoop of vanilla or cinnamon ice cream perfectly contrasts the pumpkin’s moist texture, while a cup of chai tea or spiced coffee enhances the autumnal flavors. For a more festive touch, serve alongside roasted nuts or candied pecans to add a satisfying crunch.
Creative Ways to Present
Want to impress guests or treat yourself creatively? Cut the cake into charming bite-sized squares and serve on a rustic wooden board with fresh cranberries or pomegranate seeds for festive color. Or layer slices with layers of cream cheese frosting to create an elegant, gluten-free pumpkin layer cake sure to be the centerpiece of your dessert table.
Make Ahead and Storage
Storing Leftovers
This Gluten-Free Pumpkin Cake Recipe keeps beautifully when stored. Wrap any leftover pieces tightly in plastic wrap or place them in an airtight container, then refrigerate. It stays fresh and moist for up to 4 days, making it perfect for enjoying throughout the week or for meal prepping dessert in advance.
Freezing
If you want to enjoy this cake later or reduce waste, freezing is an excellent option. Wrap individual slices or the whole cake securely in plastic wrap and then aluminum foil, placing it in a freezer-safe container. Frozen pumpkin cake maintains its texture and flavor well for up to 3 months—just thaw in the refrigerator overnight before serving.
Reheating
To revive your gluten-free pumpkin cake’s fresh-baked warmth, gently reheat slices in the microwave for 15-20 seconds or warm in a 300°F oven wrapped in foil for about 10 minutes. Either method restores moistness and makes it feel freshly baked again without drying out the cake.
FAQs
Can I substitute canned pumpkin puree with fresh pumpkin?
Yes, you can, but make sure to cook and blend fresh pumpkin into a smooth puree first. Fresh pumpkin puree contains more water, so you may want to reduce other liquid ingredients slightly to keep the texture just right.
Is this cake suitable for people with other dietary restrictions?
This recipe is gluten-free but contains eggs and oil, so it’s not vegan or dairy-free as written. However, you could experiment with egg replacers and alternative oils to accommodate more diets, though it may slightly alter texture.
Can I make this cake in smaller cake pans or muffin tins?
Absolutely! Just adjust baking time accordingly. Muffins typically take around 18-22 minutes at the same temperature; smaller pans may require less time. Always test doneness with a toothpick.
What’s the best way to make a cream cheese frosting for this cake?
Combine softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and fluffy. You can add a pinch of cinnamon or nutmeg for extra spice that echoes the cake’s flavors perfectly.
Can I leave out the spices for a simpler cake?
While the warm spices are key to the pumpkin cake’s character, you can reduce or omit some if preferred. However, cinnamon and nutmeg are highly recommended to maintain that classic pumpkin cake taste everyone loves.
Final Thoughts
There’s something truly heartwarming about enjoying a slice of homemade pumpkin cake, especially when it fits perfectly into a gluten-free lifestyle. This Gluten-Free Pumpkin Cake Recipe is a delightful celebration of flavors and textures, easy to make, and flexible enough to suit your tastes. Whether it’s a holiday treat or just a cozy afternoon indulgence, I hope you give this recipe a whirl and fill your kitchen with its inviting aroma. Happy baking!
Print
Gluten-Free Pumpkin Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This gluten-free pumpkin cake is a moist and flavorful dessert perfect for fall or any time you crave a comforting treat. Made with pumpkin puree and warm spices, it uses a gluten-free flour blend for those with gluten sensitivities while delivering a tender crumb and delicious aroma. The addition of applesauce and vegetable oil keeps the cake moist and rich without dairy, and it can be topped with cream cheese frosting or a dusting of powdered sugar for extra indulgence.
Ingredients
Wet Ingredients
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/4 cup unsweetened applesauce
- 3 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups gluten-free all-purpose flour blend
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan thoroughly and set aside to ensure the cake doesn’t stick.
- Combine Wet Ingredients: In a large mixing bowl, blend the pumpkin puree, granulated sugar, vegetable oil, and applesauce. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the gluten-free flour blend, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients. Mix gently until just combined, taking care not to overmix to maintain cake tenderness.
- Pour Batter into Pan: Transfer the batter to the prepared baking pan and spread it out evenly using a spatula for uniform baking.
- Bake the Cake: Place the pan in the preheated oven and bake for 25 to 30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is ready.
- Cool and Serve: Let the cake cool in the pan on a wire rack to room temperature. Once cooled, optionally frost the cake with cream cheese frosting or simply dust with powdered sugar before slicing and serving.
Notes
- Use a gluten-free all-purpose flour blend that contains xanthan gum or add it separately to help with texture.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a dairy-free frosting option, use a vegan cream cheese or a simple glaze made from powdered sugar and a splash of plant-based milk.
- Make sure not to overmix the batter to keep the cake light and fluffy.
- Check the cake at 25 minutes to avoid overbaking, as ovens can vary.
