Get the Recipe: Gluten Free Pumpkin Cake
Enjoy a slice of autumn! This Gluten Free Pumpkin Cake is wonderfully moist and tender, bursting with warm pumpkin spice flavor. It's the perfect cozy treat for a fall day.
Ingredients
- 2 cups gluten free flour
- 1.5 cups light brown sugar
- 2 tsp pumpkin pie spice
- 2 tsp baking soda
- Pinch sea salt
- ½ cup plain Greek yogurt
- 15 ounces pumpkin purée
- ⅔ cup avocado oil, or olive oil
- 1 tsp vanilla extract
- 4 eggs
- 1 can frosting
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Line a 9x13 inch pan with parchment paper.
- In a large mixing bowl, add the gluten free flour, brown sugar, pumpkin pie spice, baking soda, and sea salt. Stir together.
- Then, add in the remaining ingredients (except for the frosting). Stir until a thick cake batter is formed.
- Transfer the cake batter to the lined pan. Smooth into an even layer.
- Bake for 34 to 38 minutes or until a toothpick inserted into the middle comes out with only moist crumbs.
- Remove from the oven. Allow the cake to fully cool before frosting and serving.
Notes
- I recommend using King Arthur Flour gluten free flour. I also love Bob’s Red Mill gluten free flour.
- Use unsweetened plain Greek yogurt.
- Use pumpkin purée, not pumpkin pie filling.
- The cake is done baking when a toothpick inserted comes out with moist crumbs.
- Do not frost the cake until it has completely cooled.
- I love using cream cheese frosting or buttercream frosting.
- Store any leftovers in an airtight container for up to 2 days at room temperature. Beyond that, store in the fridge.
- Check out all of my kitchen favorites!
Calories: 213kcal, Carbohydrates: 30g, Protein: 3g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 37mg, Sodium: 144mg, Potassium: 96mg, Fiber: 2g, Sugar: 19g, Vitamin A: 3730IU, Vitamin C: 1mg, Calcium: 43mg, Iron: 1mg