Gluten Free Pumpkin Cake Recipe

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Looking for a great holiday pumpkin dessert? Try this moist gluten-free pumpkin cake topped with cream cheese icing made with maple syrup and pumpkin spice!

Gluten-free pumpkin desserts are available year-round, thanks to the convenience of canned pumpkin; but few bakers take advantage of the availability. Most pumpkin is purchased during the holidays for special Halloween, Thanksgiving, and Christmas desserts or treats. However, when it comes to gluten-free baking, pureed ingredients like mashed or canned pumpkin help to make a moist gluten-free cake.

Why are Gluten Free Cakes Dry?

Choosing the right gluten free recipe can make a world of difference when it comes to a dry cake versus a moist one. While a lot of gluten-free cakes turn out dry, they don’t have to.

For a great cake, first look for recipes that have pureed or high-moisture ingredients like canned pumpkin, mashed bananas, shredded vegetables (like carrot cake or zucchini cake), applesauce, crushed pineapple, pureed baby food, yogurt, or sour cream. Also watch for the type of sweetener used; brown sugar and honey add moisture, while white sugar makes cookies crisp and crunchy. The amount of oil and fat used in the recipe also makes a difference. Recipes that use little fats or oils tend to dry out faster.

Keep in mind the amount of gluten free flour being used. When trying to adapt a regular recipe, it’s often better to use a little less flour. The amount of starches used in gluten free desserts soak up a lot of liquid and can therefore be drying if substituting on a one-to-one basis. Start with 2 to 4 tablespoons less, then add more flour mix only if needed. Also be careful that you don’t over bake. Any cake that is baked too long, gluten free or not, will be dry.

Gluten Free Pumpkin Cake

The Ingredients:

• 1-1/4 cups King Arthur Gluten-Free Flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon xanthan gum
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin spice
• 1/3 cup butter-flavored shortening
• 1 cup brown sugar
• 1 teaspoon maple extract
• 2 eggs, slightly beaten
• 1 cup canned pumpkin (or fresh or frozen mashed)

The Directions:

• Preheat oven to 350 degrees.
• Grease a square baking pan with shortening or nonstick spray.
• Combine gluten free flour mix, baking powder, baking soda, salt, xanthan gum, and spices; set aside.
• In another bowl, cream together shortening, brown sugar, and maple extract until light and fluffy.
• Add eggs and beat thoroughly.
• Gradually stir in gluten free flour mix alternately with canned pumpkin.
• Spread in prepared baking pan.
• Bake 40 minutes, until a toothpick inserted comes clean.
• Cool completely before frosting.

To make this recipe into cupcakes, line a muffin tin with paper liners, fill them halfway, and bake for 20 to 30 minutes. It can also be made into a two-layer cake by baking for 20 to 30 minutes in two layer pans.

Gluten-Free Cream Cheese Frosting Recipe

The Ingredients:

• 4 ounces softened cream cheese
• 1/4 cup soft butter
• 3 cups powdered sugar
• 1 teaspoon pumpkin spice
• 1/4 cup milk
• 2 to 4 tablespoons pure maple syrup, or more

The Directions:

• With an electric mixer, whip cream cheese until nice and creamy.
• Add butter and continue beating until thoroughly mixed and fluffy.
• Stir in powdered sugar, pumpkin spice, and about 2 tablespoons of maple syrup.
• Continue beating for several minutes, adding more maple syrup as needed until frosting is smooth and reaches desired consistency.
• Spread onto cooled cake.

For a dairy-free maple icing, use dairy-free margarine instead of butter, substitute 1/4 cup plain vegetable shortening for the cream cheese, and water for the milk.

If kept tightly covered, this moist cake can sit on the counter for up to 3 days without drying out.