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

Scale

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

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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.