Pumpkin Cake with Frosting

Gluten Free

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.

Tips for making Gluten Free Pumpkin Cake:

1. Make sure to use an ungreased baking pan. 2. Use granulated sugar for this particular recipe- not confectioners sugar! 3. Let the eggs come to room temperature before making this recipe.

Toppings for Pumpkin Cake

I topped some of my slices with the candy corn pumpkins and some sprinkles.

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)

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.

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