Gluten-Free Pumpkin Cake
 
Prep time
Cook time
Total time
 
Tender, moist gluten-free pumpkin cake, slathered in a rich cinnamon cream cheese frosting - 30th birthday cake perfection!
Author:
Serves: 20
Ingredients
  • PUMPKIN CAKE:
  • 4 eggs
  • 15 oz can pumpkin
  • 1 ⅓ cups sugar
  • 1 cup vegetable or canola oil
  • 2 cups all-purpose gluten-free flour
  • 1 teaspoon xanthun gum (if your blend doesn’t contain it)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • ½ teaspoon ground ginger
  • CINNAMON CREAM CHEESE FROSTING:
  • 8 oz cream cheese, softened
  • ¼ cup butter, softened (4 Tablespoons)
  • 1 teaspoon vanilla
  • 1 lb. box powdered sugar (about 3 ¾ cups)
  • ½ teaspoon cinnamon
Instructions
  1. Preheat oven to 350 degrees
  2. Beat eggs, pumpkin, sugar and oil until well blended.
  3. Add flour, baking soda, baking powder, salt, cinnamon, and ginger. Mix until smooth.
  4. Pour into an ungreased 9x13 inch pan.
  5. Bake for 25-35 minutes, or until an inserted toothpick comes out clean.
  6. Allow the cake to cool completely.
  7. To make the frosting, beat butter, cream cheese, and vanilla together in a large bowl. Add the cinnamon and powdered sugar, mixing until smooth. Frost cake once it is completely cool.
Recipe by Grain Changer at http://grainchanger.com/gluten-free-pumpkin-cake/