Welcome to our delicious journey into the world of gluten free baking! Today, we’re diving into a delightful gluten free pumpkin cake that’s perfect for any season, but particularly wonderful for fall gatherings. This cake is a blend of aromatic spices and rich pumpkin flavor, creating a moist and satisfying treat that everyone will love.

If you’ve been searching for the best gluten free pumpkin cake recipe, look no further. Our recipe is easy to follow and guarantees a cake that’s both delicious and gluten free, making it perfect for those with dietary restrictions or anyone who loves a good pumpkin dessert.

Why You’ll Love This Gluten Free Pumpkin Cake

• Moist and flavorful with the perfect balance of spices.
• Simple ingredients you probably already have in your pantry.
• Easy to make with step-by-step instructions.
• Perfect for fall but delicious year-round.
• Gluten free and adaptable for other dietary needs.
• Great for gatherings, potlucks, or a cozy night in.

Ingredients for Gluten Free Pumpkin Cake

• 1 ¾ cups (210 g) gluten-free 1:1 all-purpose flour blend
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• 3 large eggs, room temperature
• ¾ cup (150 g) brown sugar
• ½ cup (100 g) granulated sugar
• ½ cup (120 ml) vegetable oil
• 1 cup (240 g) pumpkin puree
• 1 tsp vanilla extract
• ¼ cup (60 ml) milk

How to Make Gluten Free Pumpkin Cake — Step by Step

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or an 8×8-inch square pan and line the bottom with parchment paper.
2. Mix Dry Ingredients: In a bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
3. Mix Wet Ingredients: In a separate large bowl, whisk the eggs, brown sugar, granulated sugar, oil, pumpkin puree, vanilla, and milk until smooth.
4. Combine Mixtures: Add the dry ingredients to the wet ingredients. Mix gently until just combined. Don’t overmix.
5. Pour Batter: Pour the batter into the prepared pan and smooth the top.
6. Bake: Bake for 30–38 minutes, depending on the pan. A toothpick inserted into the center should come out clean or with a few moist crumbs.
7. Cool: Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack and cool completely.

Tips and Tricks for the Best Gluten Free Pumpkin Cake

• Ensure your eggs are at room temperature for a smoother batter.
• Use pure pumpkin puree, not pumpkin pie filling, for the best flavor.
• Don’t skip the parchment paper; it makes removing the cake much easier.
• For a richer flavor, substitute brown sugar with coconut sugar.
• If you prefer a flourless pumpkin cake, consider replacing the flour with almond flour for a different texture.

Storage and Make-Ahead

To store, wrap the cake tightly in plastic wrap or place it in an airtight container. It will stay fresh in the fridge for up to 5 days. For longer storage, freeze the cake for up to 3 months. Thaw overnight in the refrigerator and reheat slices in the microwave for 10-15 seconds for a fresh-out-of-the-oven taste.

Frequently Asked Questions

Can I make this gluten free pumpkin cake recipe in advance?

Yes, you can make the cake a day or two ahead of time. Store it in an airtight container at room temperature or in the fridge.

What makes this cake better than other gluten free pumpkin cakes?

The perfect balance of spices and the moist texture make this cake stand out. Plus, it uses simple ingredients that are easy to find.

Can I make this a flourless pumpkin cake?

Yes, you can substitute the gluten-free flour with almond flour to create a flourless pumpkin cake, though the texture will be slightly different.

How can I make an almond flour pumpkin cake?

Simply replace the gluten-free 1:1 all-purpose flour with almond flour. Keep in mind that the cake might be denser and moister.

What is the best way to serve this cake?

This cake is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream.

We hope you enjoy making this gluten free pumpkin cake as much as we do. It’s a crowd-pleaser and perfect for any occasion. Don’t forget to leave a comment below, share your creations with us, and join our Facebook group for more gluten-free recipes and tips!