Zutaten für Gluten Free Pumpkin Spice Cake
- 4 large eggs
- Not found in recipe
- 1 1/4 cups unsalted butter, softened
- 1 (15 ounce) can pumpkin puree
- 1/2 cup unsweetened applesauce
- 1 cup gluten-free rolled oats
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 cups gluten-free baking mix
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon xanthan gum
- 1/4 teaspoon sea salt
- 8 ounces cream cheese, softened
- 1/2 cup maple syrup
- 1 1/2 cups powdered sugar
- 1 3/4 cups granulated sugar
- Chopped pecans or walnuts, optional, for garnish
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Zubereitung von Gluten Free Pumpkin Spice Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs, one at a time, then stir in 1 (15 ounce) can pumpkin puree, ½ cup unsweetened applesauce, 1 cup gluten-free rolled oats, 2 teaspoons vanilla extract, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, and ¼ teaspoon ground cloves.
- Let the wet ingredients sit for 5 minutes.
- In a medium bowl, whisk together 2 cups gluten-free baking mix, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1 teaspoon xanthan gum.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is cooling, prepare the icing (see below).
- Once the cake is slightly cooled, poke holes all over the top with a toothpick. Pour the icing over the warm cake, allowing it to soak in.
- Garnish with chopped pecans or walnuts, if desired.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
148g
Fat
35g
Carbs
13g
