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Gluten-Free Pumpkin Spice Cake – Gluten Free Pumpkin Cake
This gluten free pumpkin cake delivers all the warm, cozy flavors of fall without compromising on taste or texture. Made with wholesome ingredients like pumpkin puree and pure maple syrup, this cake offers a healthier alternative that’s perfect for family gatherings, holiday celebrations, or whenever you crave that perfect pumpkin spice flavor. At approximately $8-12 to make, this recipe serves four people generously and provides essential nutrients from pumpkin, including vitamin A and fiber.
Why You'll Love This Recipe
- Naturally moist texture from pumpkin puree that stays fresh for days without drying out
- Budget-friendly recipe using simple pantry staples that costs less than store-bought alternatives
- Rich in vitamin A, fiber, and antioxidants from real pumpkin, supporting immune health during fall season
- Quick 15-minute prep time makes it perfect for last-minute dessert needs or unexpected guests
- Versatile base recipe that can be customized with nuts, chocolate chips, or cream cheese frosting
Why This Gluten Free Pumpkin Cake Recipe Works
The secret lies in the perfect balance of wet and dry ingredients. Pumpkin puree provides natural moisture while maple syrup adds sweetness without overpowering the delicate pumpkin flavor. The gluten-free flour blend creates a tender crumb that rivals traditional wheat-based cakes.
Brown sugar contributes depth and caramel notes that complement the warm cinnamon. This combination ensures your cake won’t taste “gluten-free” but simply delicious. The maple glaze adds an elegant finishing touch that makes this cake suitable for special occasions.
What You’ll Need for the Perfect Gluten Free Pumpkin Cake
Ingredients
| Ingredient | Quantity (Approx) | Purpose / Notes |
|---|---|---|
| Gluten-free all-purpose flour | 1 ½ cups | Structure and texture base |
| Baking powder | 1 tsp | Leavening agent for rise |
| Cinnamon | 1 tsp | Warm spice flavor |
| Pumpkin puree | 1 cup | Moisture and flavor base |
| Brown sugar (packed) | ¾ cup | Sweetness and caramel notes |
| Large eggs | 2 | Binding and structure |
| Pure maple syrup | ½ cup + 2 tbsp | Natural sweetener and glaze |
| Powdered sugar | 1 cup | Smooth glaze texture |
Tools
| Tool | Purpose |
|---|---|
| 8-inch round cake pan | Proper cake shape and size |
| Parchment paper | Easy cake removal |
| Medium mixing bowl | Combining dry ingredients |
| Large mixing bowl | Mixing wet ingredients |
| Wire whisk | Smooth batter consistency |
| Toothpick | Testing doneness |
How to Make Gluten Free Pumpkin Cake
| Step | Instructions |
|---|---|
| Step 1: Prepare | Preheat oven to 350°F (175°C). Grease 8-inch round cake pan and line with parchment paper |
| Step 2: Mix Dry | Whisk together gluten-free flour, baking powder, and cinnamon in medium bowl |
| Step 3: Combine Wet | Mix pumpkin puree, eggs, brown sugar, and maple syrup in large bowl until smooth |
| Step 4: Fold Together | Gradually fold dry ingredients into wet mixture until just combined—avoid over-mixing |
| Step 5: Bake | Pour batter into prepared pan and bake 30-35 minutes until toothpick comes out clean |
| Step 6: Make Glaze | While cooling, whisk powdered sugar and maple syrup until smooth |
| Step 7: Finish | Once completely cooled, drizzle glaze over cake before slicing |
Chef's Helpful Tips
- Use room temperature eggs for better mixing and smoother batter consistency
- Don’t overmix the batter as this can make gluten-free cakes dense and gummy
- Test doneness with a toothpick in the center—it should come out with just a few moist crumbs
- Cool completely before glazing to prevent the glaze from melting and running off
- Store covered at room temperature for up to 3 days or refrigerate for up to a week
Serving and Storage Tips for Gluten Free Pumpkin Cake
Serving Tips
Serve this cake at room temperature for the best flavor and texture. Pair with a warm cup of coffee or spiced tea for the ultimate fall experience. For special occasions, add a dollop of whipped cream or a scoop of vanilla ice cream.
This cake shines at family dinners and holiday gatherings. Cut into 8 generous slices or 12 smaller portions depending on your needs. The maple glaze adds elegance, making it perfect for entertaining guests.
Store leftover cake covered at room temperature for up to 3 days. For longer storage, wrap individual slices and freeze for up to 3 months. The cake actually improves in flavor after the first day as the spices meld together.
Mistakes to Avoid while making Gluten Free Pumpkin Cake
Overmixing is the biggest culprit behind dense, gummy gluten-free cakes. Mix just until ingredients are combined—lumps are okay. Using cold ingredients can also create texture issues, so bring eggs to room temperature before starting.
Don’t skip the parchment paper lining. Gluten-free batters can be stickier than regular cake batters, making removal difficult without proper preparation. Also, avoid opening the oven door during the first 25 minutes of baking to prevent collapse.
Measure your gluten-free flour correctly by spooning it into the measuring cup and leveling off. Too much flour creates a dry, crumbly texture. If you’re looking for more gluten-free inspiration, check out this keto cloud cake recipe for another delicious option.
You Must Know
- Always use certified gluten-free flour blends that contain xanthan gum for best results
- Pumpkin puree and pumpkin pie filling are different—use pure pumpkin puree only
- This cake freezes beautifully—wrap tightly and freeze for up to 3 months
- Room temperature ingredients mix more easily and create better texture in gluten-free baking
Suggestions for Your Gluten Free Pumpkin Cake
Transform this basic recipe into exciting variations. Add ½ cup of chopped pecans or walnuts for crunch, or fold in mini chocolate chips for extra indulgence. A cream cheese frosting instead of maple glaze creates a more decadent dessert.
For additional spice, include ½ teaspoon each of nutmeg and ginger. You can also make this as cupcakes—just reduce baking time to 18-22 minutes. For inspiration on other fall desserts, explore this gluten-free pumpkin cream cheese cake.
Consider making a layered cake by doubling the recipe and using two pans. This creates an impressive presentation for special occasions. You might also enjoy this traditional pumpkin cake recipe for comparison.
FAQs:
Yes, you can substitute honey or agave nectar for maple syrup in equal amounts. However, maple syrup provides the best flavor complement to pumpkin and creates the smoothest glaze texture.
Insert a toothpick in the center—it should come out with just a few moist crumbs. The cake will also spring back lightly when touched and start pulling away from the pan edges.
This recipe is naturally dairy-free as written. Just ensure your gluten-free flour blend doesn’t contain any dairy ingredients, and you’ll have a cake suitable for multiple dietary restrictions.
Overmixing is usually the culprit. Gluten-free batters should be mixed just until combined. Also, make sure you’re using a quality gluten-free flour blend that contains xanthan gum.
Store covered at room temperature for up to 3 days or refrigerate for up to a week. The cake actually improves in flavor after the first day as the spices develop and meld together.
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 destined to become your go-to fall dessert. The simple ingredients and straightforward method make it accessible for bakers of all skill levels.
Whether you’re serving it at a holiday gathering or enjoying a quiet slice with your morning coffee, this cake delivers the comforting flavors of autumn in every bite. Try it once, and you’ll understand why this recipe creates such lasting memories around the table.
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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 + 2 tbsp pure maple syrup
- 1 cup powdered sugar
Instructions
- Step 1: Prepare – Preheat oven to 350°F (175°C). Grease 8-inch round cake pan and line with parchment paper
- Step 2: Mix Dry – Whisk together gluten-free flour, baking powder, and cinnamon in medium bowl
- Step 3: Combine Wet – Mix pumpkin puree, eggs, brown sugar, and maple syrup in large bowl until smooth
- Step 4: Fold Together – Gradually fold dry ingredients into wet mixture until just combined—avoid over-mixing
- Step 5: Bake – Pour batter into prepared pan and bake 30-35 minutes until toothpick comes out clean
- Step 6: Make Glaze – While cooling, whisk powdered sugar and maple syrup until smooth
- Step 7: Finish – Once completely cooled, drizzle glaze over cake before slicing
Notes
- Use room temperature eggs for better mixing and smoother batter consistency
- Don’t overmix the batter as this can make gluten-free cakes dense and gummy
- Cool completely before glazing to prevent the glaze from melting and running off
- Store covered at room temperature for up to 3 days or refrigerate for up to a week
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 385 calories
- Sugar: 42g
- Sodium: 180mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 88g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 93mg
Keywords: gluten free pumpkin cake, pumpkin dessert, gluten free baking, fall cake, maple glaze, cinnamon cake
