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
Scale
- 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