Gluten Free Pumpkin Spice Cake Recipe

Name: Gluten Free Pumpkin Spice Cake
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: Serves 1 or more
Ingredients: 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

This irresistible Gluten-Free Pumpkin Spice Cake is a guaranteed crowd-pleaser! Kids will gobble it up (just wait until you hear their delighted squeals!). I've blended two favorite recipes and added my own secret twists to create this moist, perfectly spiced masterpiece. Get ready for a burst of autumnal flavor in every bite!

Prep Time 20 mins

Cook Time 50 mins

Calories 275.4 kcal

Protein 4g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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.