Name: Gluten Free Pumpkin Spice Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: american
Ingredients: 250g (8.8 oz) Flour Farm Organic Gluten Free Flour Blend (2 1/3 C spoon and level); 1 1/2 tsp Aluminum Free, Double Acting Baking Powder (7g); 1 tsp Baking Soda (4.5g); 1 tsp Extra Fine Pink Himalayan Salt (6g); 2 tsp Pumpkin Pie Spice (3.5g); 1 1/2 tsp Ground Cinnamon (3g); 1/2 tsp Ground Allspice (1g); 426g (15 oz) Pure Pumpkin Puree, room temp preferred (about 2 C); 240 ml (8 fl oz) Favorite Neutral Oil, we use Avocado Oil (1 C); 3 Large Pasture Raised Eggs (150g); 200g (7 oz) Light Brown Cane Sugar (1 C packed); 65g (2.3 oz) Cane Sugar (1/3 C); 2 T Pure Maple Syrup (30 ml); 2 tsp Pure Vanilla Extract (10 ml); Cream Cheese Frosting (click here for our recipe); Powdered Sugar; Sugar & Cinnamon

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Gluten Free Pumpkin Spice Cake

The Flour Farm kitchen smells like fall with the scent of baked pumpkin lingering in the air. Our newest recipe fav: gluten free Pumpkin Spice Cake. WOW – this cake tastes simply delicious. It is light and springy, yet warm and spicy. We served it for dessert at our latest dinner party, and our guests asked for second pieces, (ha!) Present pumpkin cake naked, sprinkled with powdered sugar, or go all out decadent and smother it with our tangy Cream Cheese Frosting. It’s all good!

Simply Delicious

Our gluten free Pumpkin Spice Cake is a warm, seasonal treat that is light and totally addicting. This recipe bakes up in a jelly-roll pan, so pieces are thinner than traditional cake. Blend together the dry ingredients, whisk the wet ingredients, combine, pour into a greased pan and bake for 30 minutes, (you don’t even need to break out an electric mixer!) The result: rich bars of Pumpkin Spice Cake ready to please your friends and family.

Credit must be give to the author of this recipe that I adapted to make gluten free: Sally at Sally’s Baking Addiction. We made a few minor changes to create a gum free, dairy free, gluten free Pumpkin Spice Cake. Let us know how your simply delicious recipe turned out. Leave a rating and comment in the section provided below the recipe. We love to hear from you!

An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. If you choose to make this with another flour blend, please note that your results may differ.

Peace & LOVE – Teri

Photos by DuPree Productions

Flour Farm’s Fall Seasonal Treat

***Serve it up any way you please! We love cream cheese frosting.***

Gluten Free Pumpkin Spice Cake

Author: Teri Delany
Total Time: 40 minutes
Yield: 24 slices 1x
Diet: Gluten Free

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Description

Gluten free Pumpkin Spice Cake, a warm and spicy seasonal treat that will quickly become your go-to fall dessert.

Ingredients

Scale

Choose Gluten Free, Non-GMO & Organic Ingredients.

Substitutions: Do you need to substitute an ingredient? Click here.

Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.

Dry

250g (8.8 oz) Flour Farm Organic Gluten Free Flour Blend (2 1/3 C spoon and level)
1 1/2 tsp Aluminum Free, Double Acting Baking Powder (7g)
1 tsp Baking Soda (4.5g)
1 tsp Extra Fine Pink Himalayan Salt (6g)
2 tsp Pumpkin Pie Spice (3.5g)
1 1/2 tsp Ground Cinnamon (3g)
1/2 tsp Ground Allspice (1g)

Wet

426g (15 oz) Pure Pumpkin Puree, room temp preferred (about 2 C)
240 ml (8 fl oz) Favorite Neutral Oil, we use Avocado Oil (1 C)
3 Large Pasture Raised Eggs (150g)
200g (7 oz) Light Brown Cane Sugar (1 C packed)
65g (2.3 oz) Cane Sugar (1/3 C)
2 T Pure Maple Syrup (30 ml)
2 tsp Pure Vanilla Extract (10 ml)

**Topping (options)**

Cream Cheese Frosting (click here for our recipe)
Powdered Sugar
Sugar & Cinnamon

Instructions

Equipment: Digital scale, (preferred), Jelly Roll Pan (10″x15″), Mixing bowls, Measuring cups and spoons, Whisk, Unbleached parchment, Cooling rack

Before You Dive In – Prep: Please read!

Make homemade pumpkin puree, if using
Bring eggs and pumpkin puree to room temp, (preferred)
Move oven rack to center
Preheat oven to 350 degrees Fahrenheit (177 C)
Grease baking sheet or line with parchment and grease (if you plan to lift the cake out). Try our non-stick baking Goop

Make cake!

Step 1: Whisk together the dry ingredients in a medium sized bowl. Set aside.

Step 2: In a separate large bowl, whisk together the wet ingredients.

Step 3: Add the dry ingredients to the wet ingredients and whisk to combine.

Step 4: Pour the batter into the prepared pan and place in the middle of a preheated 350 F/177 C oven. Bake for about 30 minutes. The cake is done when a toothpick inserted in the center of the cake comes out clean.

Step 5: Remove from the oven and cool completely on a cooling rack. Frost, or top with powdered sugar when completely cool.

Store cake covered in the refrigerator for up to three days or freeze, unfrosted, for up to a month.

Enjoy!

Notes

Homemade Pumpkin Puree: Making your own puree is so easy! Use sugar pie pumpkins for the best result. Click on the link for a tutorial by Inspired Taste. We use this method and our puree comes out perfect every time, (we do not salt our pumpkin.)

The nutrition information provided below is for the recipe as written without topping. Each slice weighs approx 56g/2 oz.