why make this recipe
This Easy Gluten-Free Pumpkin Cake is a fantastic choice for anyone looking for a simple dessert that fits a gluten-free diet. With its rich pumpkin flavor and warm spices, it is perfect for fall gatherings, holiday celebrations, or any time you crave a sweet treat. Plus, it uses common ingredients that are easy to find, making it a hassle-free baking option. Whether you’re gluten-sensitive or simply love pumpkin, this cake is sure to please!
how to make Easy Gluten-Free Pumpkin Cake
Ingredients:
- 1 cup Pumpkin Puree (Canned or freshly made)
- 2 cups Gluten-Free All-Purpose Flour (Blend of rice flour, tapioca flour, and potato starch)
- 1 cup Brown Sugar (Packed for moisture and flavor)
- 0.5 cup Granulated Sugar (Balances sweetness)
- 2 teaspoons Baking Powder (For leavening)
- 1 teaspoon Baking Soda (Enhances flavor and color)
- 0.5 teaspoon Salt (Enhances flavor)
- 1 teaspoon Ground Cinnamon (Adds warmth)
- 0.5 teaspoon Ground Nutmeg (Contributes earthy flavor)
- 2 large Eggs (For binding and moisture)
- 1 cup Vegetable Oil (Keeps the cake moist)
- 0.5 cup Milk (Dairy or non-dairy)
Directions:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix the pumpkin puree, brown sugar, granulated sugar, eggs, and vegetable oil until smooth.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing gently.
- Pour the batter into the prepared baking pan and smooth the surface.
- Bake for 30-35 minutes, checking for doneness with a toothpick.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, slice and serve as desired.
how to serve Easy Gluten-Free Pumpkin Cake
This cake is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. A light dusting of powdered sugar or a drizzle of maple syrup also makes for a beautiful presentation.
how to store Easy Gluten-Free Pumpkin Cake
To keep your cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, consider refrigerating it, which will extend its shelf life to about a week. You can also freeze the cake for up to three months—just make sure to wrap it tightly in plastic wrap and place it in a freezer-safe container.
tips to make Easy Gluten-Free Pumpkin Cake
- Choose Quality Ingredients: Use a good quality gluten-free flour blend for the best texture.
- Don’t Overmix: Mix just until combined to keep the cake light and fluffy.
- Check for Doneness: Use a toothpick inserted in the center. If it comes out clean, the cake is ready.
variation
You can add chocolate chips for a sweeter twist or nuts like walnuts or pecans for added texture. If you’d like a spicier cake, consider increasing the amount of cinnamon and nutmeg.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree! Just make sure it’s cooked and blended until smooth.
2. Is this cake suitable for other dietary restrictions?
This cake is gluten-free, and you can easily make it dairy-free by using non-dairy milk and a dairy-free egg substitute.
3. Can I double the recipe?
Absolutely! If you want a larger cake, simply double the ingredients and use a bigger baking pan. Adjust the baking time as needed.