Instructions
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Preheat oven to 180 °C (≈ 350 °F). Grease and line two 8-inch round cake pans.
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Cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well between each addition. Then stir in pumpkin puree, espresso, and vanilla.
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Combine dry ingredients in a separate bowl: flour, xanthan gum, baking powder, and pumpkin spice mix.
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Fold dry into wet until evenly combined and smooth.
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Divide batter between the prepared pans and smooth tops. Bake about 20–25 minutes, or until a toothpick comes out clean. Cool completely on wire racks.
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Make the frosting: Beat butter and cream cheese until smooth. Gradually add powdered sugar and maple syrup, beating until creamy and spreadable.
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Assemble cake: Place one cake layer on a serving plate, spread half the frosting, top with second layer, and frost top & sides. Press chopped pecans around sides and sprinkle on top.
Storage & Tips
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Store the cake in an airtight container in the fridge for up to 5 days.
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You can freeze unfrosted cake layers; thaw fully before frosting.
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If you prefer less coffee flavor, reduce the espresso and replace with milk.
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Ensure your gluten-free flour blend includes good binding agents (or add xanthan gum) to prevent crumbling.
