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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
Sharon Lachendro

Gluten Free Pumpkin Cake

4.62 from 89 ratings
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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 24 squares
Course: Desserts
Cuisine: American
Calories: 227
Ingredients Equipment Method Notes

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

Equipment

  • Silicone Baking Utensils
  • KitchenAid Hand Mixer
  • Pyrex Smart Essentials Mixing Bowl Set
  • OXO Good Grips Cake Tester
  • Emile Henry Rectangular Baker, 13 x 9
  • Ateco Offset Spatula

Method
 

  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.