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 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