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–+ servings
Pumpkin Cake with Cream Cheese Frosting

Gluten Free Pumpkin Spice Cake

5 from 1 vote

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Prep Time: 30 minutes
Cook Time: 20 minutes
Cooling Time: 1 hour
Total Time: 1 hour 50 minutes
Yield: 10 servings
The perfect fall holiday gluten-free cake that uses organic pumpkin, cinnamon, pumpkin pie spice, vanilla extract, and a Homemade Cream Cheese Icing. Tender and fluffy, yet moist crumb.
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Equipment

Ingredients

For the Pumpkin Spice Cake:

  • 2 cups high quality gluten-free all purpose flour containing xanthan gum I use Bob's Red Mill GF 1:1 Baking Flour (the blue bag)
  • 1 cup granulated sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 2 tsp. pumpkin pie spice
  • 1 ½ tsp. ground cinnamon
  • 1 15 oz. can organic 100% pumpkin puree (not pie filling)
  • 1 cup vegetable oil or other neutral oil
  • 4 large eggs
  • 1 ½ tsp. pure vanilla extract
  • ½ cup chopped nuts for topping (walnuts or pecans)

For the Homemade Cream Cheese Icing:

  • 1 stick unsalted butter room temperature
  • 4 oz. cream cheese (½ block) room temperature
  • 3 ½ cups powdered sugar
  • 2 tbsp. milk
  • 1 tsp. pure vanilla extract
  • pinch of salt

Instructions

For the Pumpkin Cake:

  • Preheat oven to 350 F. Grease two 8-inch nonstick cake pans with a pat of butter or cooking spray. Set aside.
  • To a large mixing bowl, add dry ingredients (flour, granulated sugar, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice). Whisk until well-combined.
  • Add in the wet ingredients (can of 100% pumpkin puree, oil, eggs, and vanilla extract). Whisk until batter is smooth.
  • Pour batter into prepared cake pans and smooth the tops with a silicone spatula. You can also tap the pans on the counter a few times to help settle the mixture.
  • Bake 15-20 minutes, or until a toothpick inserted in the center comes out clean. Since cooking time in ovens vary, please keep an eye on the cakes as they bake.
  • Remove cakes from oven once done and allow to cool completely, about an hour. Tip: I prefer to leave them in the pan as they cool. Once ready to assemble, I run a butter knife around the edges a few times, place my hand gently on top of the cake, flip the pan over, and the cake comes out clean and rests on my hand. Then, I place the cake on the cake stand and repeat with the other layer.
  • In the meantime while cakes are cooling, chop nuts and prepare the icing.

For the Cream Cheese Frosting:

  • In a large mixing bowl or bowl of electric mixer, add room temperature butter and cream cheese. Beat until smooth and creamy. Add in powdered sugar one cup at a time, alternating with the milk. Add in vanilla extract and a pinch of salt and beat until smooth.
  • Assemble cakes and ice between the two layers, cake top, and sides. Sprinkle the top with chopped nuts. Refrigerate and serve cold.
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