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October Gluten Free Baking Challenge 2019

Get ready to bake the October Gluten Free Baking Challenge recipe! This month, we’re baking with pumpkin and making a popular, seasonal favorite gluten free dessert!

Gluten Free Baking Challenge image hosted by What The Fork Food Blog

You guys! I can’t believe it’s October already! Wasn’t I just spending my days at the beach with my kids?!?

We started back with the September Gluten Free Baking Challenge after taking the summer off. You guys made some amazing Gluten Free Apple Pie Bars!

Since it’s October, that means we’re on to a new gluten free baking challenge recipe. And since it’s October, we’re obviously going to be baking with pumpkin  🎃


The October Gluten Free Baking Challenge Recipe is ….

Gluten Free Pumpkin Cake!

The Gluten Free Baking Club voted on the October recipe again. It was a choice between Gluten Free Pumpkin Muffins, Gluten Free Pumpkin Banana Bread, Gluten Free Pumpkin Chocolate Chip Cookies, and this Gluten Free Pumpkin Cake. Secretly, I’m glad the cake won because I’m always looking for an excuse to make cake!

And don’t worry, if you don’t want to make an entire cake, you can make the alternate recipe this month: Mini Pumpkin Layer Cake.

I’m really excited for you guys to start baking this cake, it’s one of my favorite fall desserts!

Everyone’s favorite fall dessert: Gluten Free Pumpkin Cake with Cream Cheese Frosting. This cake is so light and moist and has the perfect soft crumb. This is not dense or dry at all! It’s super easy to make too since it’s a sheet cake. Recipe from @whattheforkblog | whattheforkfoodblog.com | gluten free dessert recipes | gluten free cakes | the best pumpkin cake recipe | pumpkin recipes | baking with pumpkin | Fall dessert recipes


Tips for Making this Gluten Free Pumpkin Cake Recipe

  • Don’t grease your baking dish. I know, crazy right?? This cake recipe has enough oil in it so it’ll keep your cake from sticking.
  • Don’t use pumpkin pie filling – you want pumpkin purée. I’ve used Libby’s and various canned organic pumpkin purée, all work great!
  • Add more spice if you prefer a stronger spiced cake. I keep the spices on the simpler side for this cake for a more pronounced pumpkin taste. If you’re looking for more of a pumpkin spice cake, add a teaspoon of pumpkin pie spice (or more to taste).

Can I use a Different Frosting Recipe?

You can! If you’re not a fan of cream cheese frosting, you can use Vanilla Buttercream Frosting.


Can I use Fresh Pumpkin instead of Canned Pumpkin?

You could try, but I highly recommend using canned pumpkin when you’re baking. The water content with fresh pumpkin is much higher and the texture is slightly different.


Can I Make this as a Dairy Free Pumpkin Cake?

Yes! The cake itself is naturally dairy free. I’ve included how to make the cream cheese frosting dairy free in the recipe notes.

Everyone’s favorite fall dessert: Gluten Free Pumpkin Cake with Cream Cheese Frosting. This cake is so light and moist and has the perfect soft crumb. This is not dense or dry at all! It’s super easy to make too since it’s a sheet cake. Recipe from @whattheforkblog | whattheforkfoodblog.com | gluten free dessert recipes | gluten free cakes | the best pumpkin cake recipe | pumpkin recipes | baking with pumpkin | Fall dessert recipes


Where To Share Your Photos

Share your photos to one or more, mentioned below. Only one is required as an entry for the giveaway so don’t feel like you need to share everywhere!

  1. Instagram – Share your photo of the Gluten Free Baking Challenge recipe to your public Instagram account. (If it’s a private account, I won’t be able to see it.)
    • To qualify, you must use the #gfbakingchallenge and tag @whattheforkfoodblog
    • Then, you must enter the link to your Instagram post in the giveaway form below.
  2. Facebook Group – If you’re a member of the Gluten Free Baking Club Facebook group, you can post your image there.
    • To qualify for the prize, include the #gfbakingchallenge in your post!
    • Once your post is approved, grab the link and to the post and enter it into the giveaway form below.
    • Click here to request to join the group.
  3. Facebook Page – Share your photo to my What The Fork Food Blog Facebook page with the official baking challenge hashtag, #gfbakingchallenge then enter the link to your post into the giveaway form below the recipe.

Everyone’s favorite fall dessert: Gluten Free Pumpkin Cake with Cream Cheese Frosting. This cake is so light and moist and has the perfect soft crumb. This is not dense or dry at all! It’s super easy to make too since it’s a sheet cake. Recipe from @whattheforkblog | whattheforkfoodblog.com | gluten free dessert recipes | gluten free cakes | the best pumpkin cake recipe | pumpkin recipes | baking with pumpkin | Fall dessert recipes


The October Gluten Free Baking Challenge Prize

This month’s gluten free baking challenge prize is a $50 Amazon eGift Card. Please note, your chance of winning the challenge prize has nothing to do with photo quality. Winner will be randomly drawn from the giveaway form. There will be additional entries to increase your chances of winning.

To be eligible for the prize, you must use the entry form to enter. The giveaway form is located at the end of this post directly after the recipe. All winning entries will be verified and winners will be contacted by email.


Be sure to follow me on Instagram and hashtag #whattheforkfoodblog or tag @whattheforkfoodblog – I love seeing what you make!
If you love gluten free baking recipes, be sure to follow me on social media so you never miss a post:
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Everyone’s favorite fall dessert: Gluten Free Pumpkin Cake with Cream Cheese Frosting. This cake is so light and moist and has the perfect soft crumb. This is not dense or dry at all! It’s super easy to make too since it’s a sheet cake. Recipe from @whattheforkblog | whattheforkfoodblog.com | gluten free dessert recipes | gluten free cakes | the best pumpkin cake recipe | pumpkin recipes | baking with pumpkin | Fall dessert recipes

Pumpkin Cake

Yield: 24 squares
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

This gluten free pumpkin cake is super moist and surprising light. It’s the perfect fall-inspired dessert and sure to be a crowd-pleaser.

Ingredients

For the Cake

  • 4 large eggs
  • 1 15-oz can pumpkin puree (NOT pumpkin pie filling)
  • 1 1/3 cups granulated sugar
  • 1 cup avocado oil (can sub canola or vegetable oil)
  • 1 teaspoon pure vanilla extract
  • 2 cups gluten free flour blend
  • 1 teaspoon xanthan gum (omit if using regular all-purpose flour)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

For the Frosting

  • 3 oz cream cheese, softened
  • 4 Tablespoons butter, softened
  • 1 teaspoon pure vanilla extract
  • 2 cups powdered sugar

Instructions

  1. Pre-heat oven to 350 degrees.
  2. In a large bowl, whisk together eggs, pumpkin, sugar, oil and 1 teaspoon vanilla extract until combined.
  3. In a medium bowl, sift together flour, xanthan gum (if using), baking powder, baking soda, salt, cinnamon, and nutmeg and mix together.
  4. Add dry ingredients to the wet ingredients and stir to combine. Pour batter into an UNGREASED 9x13 pan and bake at 350 degrees for 30-35 minutes or until a tester comes out clean and the cake springs back when poked.
  5. Cool completely.
  6. To make the frosting, beat together cream cheese, butter and vanilla until smooth. Add in powdered sugar and beat until smooth. Spread frosting evenly over the top of the cake and decorate with gluten free sprinkles (optional).

Notes

  1.  If you want a thicker layer of frosting or enough to pipe onto individual pieces like in the pictures, double the frosting recipe.
  2. I've tested this recipe with my Nightshade Free Gluten Free Flour Mix, my White Rice Gluten Free Flour Blend, and my Gluten Free All-Purpose Flour Mix with great results.
  3. For dairy free frosting, use dairy-free cream cheese and 2 tablespoons shortening + 2 tablespoons vegan butter.
  4. Feel free to add a teaspoon (or more to taste) of pumpkin pie spice if you're looking for a stronger spice flavor. I choose to keep the spices on the simpler side for a more pronounced pumpkin flavor.
Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving:Calories: 227Total Fat: 13gCholesterol: 40mgSodium: 221mgCarbohydrates: 26gFiber: 1gSugar: 21gProtein: 2g

Nutrition Facts are estimated. Please consult a doctor if you have special dietary needs.

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Cathy

Saturday 26th of October 2019

What do you think about subbing half the oil with applesauce? Should I try it? Thanks, Shay

Shay

Monday 28th of October 2019

Hi Cathy, I haven't tried this with replacing some of the oil with applesauce so I can't tell you for sure.

Katie Godard

Monday 21st of October 2019

This is so delicious! I used the nightshade free flour blend. My guests wouldn’t have known it was gluten free had I not said anything.

Shay

Monday 21st of October 2019

Thanks Katie! That's the ultimate compliment for gluten free bakers!

Vicky

Thursday 17th of October 2019

I needed a cake to feed a group and this size was great. Even better was how it delivered in taste! We all really liked it! Thank you so much.

Shay

Thursday 17th of October 2019

Thanks Vicky, so glad you and your guests enjoyed it!

Abby

Thursday 10th of October 2019

We made this recipe as is, and it was such a hit. Thank you!

Shay

Friday 11th of October 2019

Thanks Abby, glad you enjoyed it!

JoAnn

Tuesday 8th of October 2019

Looks Delicious! Can’t wait to try it!❤️

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