Description
A simple and delicious gluten-free pumpkin cake, perfect for fall gatherings and holiday celebrations.
Ingredients
Scale
- 1 cup Pumpkin Puree (Canned or freshly made)
- 2 cups Gluten-Free All-Purpose Flour
- 1 cup Brown Sugar (Packed)
- 0.5 cup Granulated Sugar
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground Cinnamon
- 0.5 teaspoon Ground Nutmeg
- 2 large Eggs
- 1 cup Vegetable Oil
- 0.5 cup Milk (Dairy or non-dairy)
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. Dust with powdered sugar or drizzle with maple syrup for presentation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg