Easy Gluten-Free Pumpkin Cake
A delightful gluten-free pumpkin cake that captures the essence of autumn with rich flavors and warm spices.
Servings: 8 servings
Calories: 250kcal
Equipment
- Mixing Bowl
- Baking Pan
- Whisk
- Spatula
Ingredients
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.
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-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
For variations, consider adding cream cheese frosting, chocolate chips, or nuts.