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Why Make This Recipe

This Easy Gluten-Free Pumpkin Cake is perfect for anyone looking for a delicious dessert that fits a gluten-free diet. It’s moist, flavorful, and super easy to make, making it a great choice for both special occasions and everyday treats. The warm spices of cinnamon and nutmeg bring a cozy feel, while the pumpkin adds natural sweetness and moisture. Plus, everyone will love it!

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 serve it with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. Dust some powdered sugar on top for a nice finish, or enjoy it plain with a cup of coffee or tea.

How to Store Easy Gluten-Free Pumpkin Cake

Store the cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. You can also freeze slices in a freezer-safe bag for up to 3 months. Just thaw at room temperature before enjoying!

Tips to Make Easy Gluten-Free Pumpkin Cake

Make sure to use gluten-free flour that is a blend specifically for baking. This helps the cake rise and gives it the best texture.
When measuring the pumpkin puree, scoop it out lightly and avoid packing it down to get the right amount.
For a richer flavor, try adding some chocolate chips or chopped nuts to the batter.

Variation

You can add a cream cheese frosting on top for a fun twist, or mix in some dried cranberries or raisins for added texture and flavor.

FAQs

1. Can I use fresh pumpkin instead of canned?
Yes, you can use freshly cooked and pureed pumpkin. Just make sure it’s smooth and not too watery.

2. Is this cake suitable for vegetarians?
Yes, this cake is vegetarian-friendly since it contains eggs and no meat products.

3. Can I make this cake dairy-free?
Absolutely! Use a non-dairy milk substitute like almond milk or oat milk, and make sure to use dairy-free substitutes for any frosting if desired.

Easy Gluten-Free Pumpkin Cake

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Print Recipe

A moist and flavorful gluten-free pumpkin cake that’s perfect for special occasions or everyday treats.

Total Time: 45 minutes
Yield: 12 servings 1x

Instructions

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.

Notes

Serve with whipped cream or vanilla ice cream for extra indulgence. Store in an airtight container for up to 3 days or refrigerate for a week.

Author: nevaeh-hall
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten-Free

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 18g
Sodium: 200mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg