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!
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. Flour Farm may be purchased through our website or through our partners: Amazon.com & Azure Standard. If you choose to make this with another flour blend, please note that your results may differ.
Peace & LOVE – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for replacement ingredients, please consider supporting Flour Farm and 2nd Harvest by clicking on this Amazon Associate link. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love!– Teri & Dave
Photos by DuPree Productions
Flour Farm’s Fall Seasonal TreatPrint
Gluten free Pumpkin Spice Cake, a warm and spicy seasonal treat that will quickly become your go-to fall dessert.
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.
- 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
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
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.
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.
- Category: cake
- Method: baking
- Cuisine: american
- Serving Size: 1 slice
- Calories: 190
- Sugar: 13g
- Sodium: 190mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: gluten free pumpkin spice cake
For more sweet gluten free recipes by Flour Farm, view our recipe page.