Gluten-Free Pumpkin Cake
Moist, warmly spiced, and perfectly sweet, this Gluten-Free Pumpkin Cake is your new favorite fall bake. Made with real pumpkin and cozy spices, it’s easy to make, naturally dairy-free adaptable, and ideal for gatherings or afternoon tea.
Equipment
- mixing bowls
- whisk or spoon
- 8x8-inch baking pan
- oven
- parchment paper (optional)
Ingredients
Dry Ingredients
- 1 1/2 cups gluten-free all-purpose flour with xanthan gum
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon or 1½ tsp for extra spice
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp cloves
Wet Ingredients
- 1 cup canned pumpkin puree not pumpkin pie filling
- 2 large eggs
- 1/2 cup brown sugar packed
- 1/2 cup cane sugar
- 1/2 cup neutral oil such as avocado or sunflower
- 1/4 cup unsweetened almond milk or any dairy-free milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease or line an 8x8-inch baking pan with parchment paper.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, and spices.
- In another bowl, whisk together pumpkin, eggs, brown sugar, cane sugar, oil, milk, and vanilla until smooth.
- Combine wet and dry ingredients, stirring until just blended. Do not overmix.
- Pour batter into prepared pan and smooth the top. Bake for 28–35 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan before serving. Optional: Top with coconut whipped cream, streusel, or cream cheese frosting.
Notes
This cake tastes even better the next day as the flavors deepen. To make it vegan, use flax eggs and dairy-free milk. Try baking it as cupcakes or mini loaves for variety.
Nutrition
Calories: 280kcalCarbohydrates: 35gProtein: 4gFat: 14gSaturated Fat: 1gCholesterol: 55mgSodium: 190mgPotassium: 180mgFiber: 2gSugar: 20gVitamin A: 4800IUVitamin C: 2mgCalcium: 60mgIron: 1.4mg
Tried this recipe?Let us know how it was!