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Gluten-Free Pumpkin Spice Cake – Gluten Free Pumpkin Cake
This gluten free pumpkin cake delivers all the warm, spiced flavors of fall without compromising on texture or taste. Made with simple ingredients and topped with a luscious maple glaze, this cake proves that gluten-free baking can be just as delicious as traditional recipes. Whether you’re managing celiac disease or simply choosing to avoid gluten, this moist and flavorful cake will become your go-to autumn dessert.
Why You'll Love This Recipe
- Incredibly moist texture that rivals any traditional pumpkin cake, thanks to the perfect balance of pumpkin puree and maple syrup
- Simple ingredients you likely already have in your pantry, making it an accessible recipe for any home baker
- Natural sweetness from maple syrup and brown sugar creates complex flavors without being overly sweet
- Quick preparation time of just 15 minutes means you can have this cake in the oven in no time
- Versatile recipe that works perfectly for breakfast, dessert, or afternoon tea with friends and family
Why This Gluten Free Pumpkin Cake Recipe Works
The secret to this exceptional gluten free pumpkin cake lies in its carefully balanced ingredients. The combination of pumpkin puree and maple syrup provides natural moisture that keeps the cake tender for days. Unlike many gluten-free recipes that can turn out dry or crumbly, this cake maintains its soft texture.
The gluten-free flour blend works seamlessly with the wet ingredients, creating a batter that bakes evenly. The addition of cinnamon enhances the pumpkin’s natural earthiness, while the maple glaze adds a sophisticated finish that elevates this simple cake to bakery-quality status.
What You’ll Need for This Perfect Gluten Free Pumpkin Cake
Ingredients
| Ingredient | Quantity (Approx) | Purpose / Notes |
|---|---|---|
| Gluten-free all-purpose flour | 1 ½ cups | Main structure and texture base |
| Baking powder | 1 tsp | Leavening agent for rise |
| Cinnamon | 1 tsp | Warm spice flavor enhancement |
| Pumpkin puree | 1 cup | Moisture and signature flavor |
| Brown sugar (packed) | ¾ cup | Sweetness and molasses notes |
| Large eggs | 2 | Binding and structure |
| Pure maple syrup | ½ cup | Natural sweetness and moisture |
| Powdered sugar | 1 cup | Smooth glaze base |
| Pure maple syrup (for glaze) | 2 tbsp | Glaze consistency and flavor |
Tools
| Tool | Purpose |
|---|---|
| 8-inch round cake pan | Perfect size for even baking |
| Medium mixing bowl | Combining dry ingredients |
| Large mixing bowl | Mixing wet ingredients |
| Wire whisk | Smooth ingredient incorporation |
| Parchment paper | Easy cake removal |
| Toothpick | Testing doneness |
How to Make This Moist Gluten Free Pumpkin Cake
| Step | Instructions |
|---|---|
| 1. Prepare Pan | Preheat oven to 350°F (175°C). Grease 8-inch round cake pan and line with parchment paper |
| 2. Mix Dry Ingredients | In medium bowl, whisk together gluten-free flour, baking powder, and cinnamon until well combined |
| 3. Combine Wet Ingredients | In large bowl, mix pumpkin puree, eggs, brown sugar, and maple syrup until completely smooth |
| 4. Fold Together | Gradually fold dry ingredients into wet mixture until just combined—avoid over-mixing |
| 5. Bake | Pour batter into prepared pan and bake 30-35 minutes until toothpick comes out clean |
| 6. Make Glaze | While cooling, whisk together powdered sugar and maple syrup until smooth |
| 7. Finish | Once completely cooled, drizzle glaze over cake before slicing and serving |
Chef's Helpful Tips
- Use room temperature eggs for better incorporation and smoother batter texture throughout the mixing process
- Don’t skip the parchment paper lining as it ensures easy removal and prevents sticking to the pan
- Test doneness with a toothpick inserted in the center – it should come out with just a few moist crumbs
- Allow the cake to cool completely before glazing to prevent the glaze from melting and running off
- Store leftover cake covered at room temperature for up to three days for optimal freshness and texture
Serving and Storage Tips for Your Gluten Free Pumpkin Cake
Serving Tips
Serve this gluten free pumpkin cake at room temperature for the best flavor experience. The cake pairs beautifully with a warm cup of coffee or spiced chai tea. For special occasions, add a dollop of whipped cream or a scoop of vanilla ice cream.
Cut clean slices by wiping your knife between cuts. This prevents the maple glaze from creating messy edges. For an elegant presentation, dust with additional cinnamon or garnish with chopped pecans.
Store the cake covered at room temperature for up to three days. For longer storage, wrap individual slices in plastic wrap and freeze for up to one month. Thaw at room temperature before serving.
Mistakes to Avoid While Making This Gluten Free Pumpkin Cake
Over-mixing the batter is the most common mistake that leads to a tough, dense cake. Once you add the dry ingredients to the wet mixture, fold gently until just combined. Lumps are perfectly fine and will disappear during baking.
Using cold ingredients straight from the refrigerator can result in uneven mixing. Allow eggs and other refrigerated items to come to room temperature before starting. This ensures smooth incorporation and better texture.
Opening the oven door too frequently during baking can cause temperature fluctuations and uneven cooking. Trust the timing and only check for doneness during the last few minutes of the suggested baking time.
You Must Know
- Always measure gluten-free flour by spooning it into the measuring cup and leveling off for accurate results
- Pure pumpkin puree works best – avoid pumpkin pie filling which contains added spices and sweeteners
- The cake will continue cooking slightly from residual heat, so don’t overbake to maintain moisture
- Gluten-free batters often look different from regular cake batters, appearing slightly thicker and less smooth
Suggestions for Your Gluten Free Pumpkin Cake
Transform this basic recipe by adding chopped walnuts or pecans to the batter for extra texture and nutty flavor. A handful of mini chocolate chips also creates a delightful variation that kids especially love.
For a spicier version, increase the cinnamon to 1½ teaspoons and add ¼ teaspoon each of nutmeg and ginger. This creates a more complex spice profile that’s perfect for autumn entertaining.
Consider making this as cupcakes instead of a single cake. Divide the batter among 12 muffin cups and bake for 18-22 minutes. This creates perfect individual portions for parties or packed lunches.
You might also enjoy exploring other gluten-free options like this Keto Cloud Cake Recipe for different dietary needs. For more recipe inspiration, check out this Gluten-Free Pumpkin Cream Cheese Cake or this classic Pumpkin Cake Recipe.
FAQs:
Yes, you can substitute regular all-purpose flour in the same quantity if gluten isn’t a concern. The texture will be slightly different but equally delicious.
Insert a toothpick into the center of the cake. It should come out with just a few moist crumbs attached, not wet batter. The cake should also spring back lightly when touched.
Absolutely! This cake actually improves in flavor after a day. Store it covered at room temperature for up to three days or freeze for up to one month.
Any good quality gluten-free all-purpose flour blend works well. Look for blends that contain rice flour, potato starch, and tapioca starch for the best texture results.
You can reduce the brown sugar by up to ¼ cup, but this may affect the cake’s moisture and texture. The maple syrup helps maintain moisture, so avoid reducing that amount.
Conclusion
This gluten free pumpkin cake proves that dietary restrictions don’t mean sacrificing flavor or texture. With its moist crumb, warm spices, and elegant maple glaze, it’s a dessert that everyone can enjoy together. The simple ingredient list and straightforward method make it perfect for both novice and experienced bakers.
Whether you’re hosting a fall gathering or simply craving something sweet and seasonal, this cake delivers every time. For more delicious recipes, explore our Ultimate Chicken Casserole for your next family dinner. Happy baking!
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📖 Recipe Card
Gluten Free Pumpkin Cake
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
A moist and flavorful gluten-free pumpkin cake with warm cinnamon spice and a sweet maple glaze that’s perfect for fall or any time you crave a delicious dessert.
Ingredients
- 1 ½ cups gluten-free all-purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 cup pumpkin puree
- ¾ cup brown sugar (packed)
- 2 large eggs
- ½ cup pure maple syrup
- 1 cup powdered sugar
- 2 tbsp pure maple syrup (for glaze)
Instructions
- Prepare Pan: Preheat oven to 350°F (175°C). Grease 8-inch round cake pan and line with parchment paper
- Mix Dry Ingredients: In medium bowl, whisk together gluten-free flour, baking powder, and cinnamon until well combined
- Combine Wet Ingredients: In large bowl, mix pumpkin puree, eggs, brown sugar, and maple syrup until completely smooth
- Fold Together: Gradually fold dry ingredients into wet mixture until just combined—avoid over-mixing
- Bake: Pour batter into prepared pan and bake 30-35 minutes until toothpick comes out clean
- Make Glaze: While cooling, whisk together powdered sugar and maple syrup until smooth
- Finish: Once completely cooled, drizzle glaze over cake before slicing and serving
Notes
- Use room temperature eggs for better incorporation and smoother batter texture throughout the mixing process
- Don’t skip the parchment paper lining as it ensures easy removal and prevents sticking to the pan
- Test doneness with a toothpick inserted in the center – it should come out with just a few moist crumbs
- Allow the cake to cool completely before glazing to prevent the glaze from melting and running off
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 485 calories
- Sugar: 68g
- Sodium: 180mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 112g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 93mg
Keywords: gluten free pumpkin cake, pumpkin dessert, gluten free baking, fall cake, maple glaze, cinnamon cake
