Gluten-Free Pumpkin Cake
My gluten-free pumpkin cake recipe is universal to be turned into a variety of sweet preparations … with just a few alterations. Gluten-free pumpkin chocolate chip muffins? Yes please! Gluten-free pumpkin cupcakes with cream cheese drizzle? It can happen easily! The best pumpkin cake that nobody will ever know it’s free of gluten? Bring it on!
Ingredients
Cake
- 4 eggs
- 1 2/3 cups granulated sugar
- 1 cup vegetable oil
- 15 -ounce can pumpkin puree
- 2 cups sifted Bob’s Red Mill 1 to 1 Baking Flour
- 2 teaspoons baking powder
- 2 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- 1 teaspoon baking soda
- (1 cup chocolate chips if making pumpkin muffins)
Light cream cheese frosting
- ⅔ cup heavy cream
- ½ cup granulated sugar
- 1 ½ teaspoon vanilla
- 1 – 8 ounce package cream cheese, softened
- 4 tablespoons butter, softened
- 1 ¼ cup powdered sugar
Instructions
Cake
- Preheat the oven to 325° F convection bake (350° F bake).
- Using an electric mixer or stand mixer at medium speed, combine the eggs, sugar, oil, and pumpkin until combined.
- In a separate bowl, stir together the flour, baking powder, cinnamon, salt, and baking soda.
- Add the dry ingredients to the pumpkin mixture and mix at low-medium speed until thoroughly combined and the batter is smooth.
- Spread the batter into a greased 13 by 9-inch baking pan*.
- Bake for 30 minutes.
- Let cool completely before frosting.
* For pumpkin chocolate chip muffins (24 with full recipe), add 1 cup chocolate chips. Cook time is 15 – 20 minutes. * For cupcakes, make no changes – just fill 24 lined muffin cups ⅔ full with batter. Cook time is 15 – 20 minutes. Frost when cool – make a half batch of frosting if drizzling over cupcakes, full batch if frosting fully.
Frosting (use for pumpkin cake and drizzle over cupcakes)
- In a bowl of a stand mixer, add heaving cream, granulated sugar, and vanilla.
- Using a wire attachment mix on medium speed.
- Beat until stiff peaks form (do not overbeat); set aside.
- In a large bowl of a stand mixer combine mix cream cheese and butter with the flat paddle attachment; beat on medium to high speed until well combined and completely smooth without any lumps.
- Switch the mixer to low speed and add the powdered sugar ¼ cup at a time.
- After all powdered sugar has been added, beat on medium-high until smooth, scraping the sides of the bowl as needed.
- Fold the heavy cream mixture into the cream cheese mixture with a spatula.
- Reattach the bowl to the stand mixer and mix slowly with the paddle attachment until incorporated.
- Frost cake or cupcakes when cool.
