This gluten free pumpkin cake is a moist, tender dessert that captures the cozy flavors of fall in every bite. Made with real pumpkin puree and a blend of warm spices, it’s perfect for anyone avoiding gluten—without sacrificing taste or texture. Whether you’re celebrating a special occasion or just craving a comforting treat, this cake is sure to become a seasonal favorite.
Ingredients
- 1 3/4 cups (220g) gluten free all-purpose flour blend (with xanthan gum)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 3/4 cup (150g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 2 large eggs, at room temperature
- 1 cup (245g) canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup (120ml) neutral oil (such as canola or sunflower)
- 1/4 cup (60ml) milk (dairy or unsweetened non-dairy)
- 2 teaspoons pure vanilla extract
- Optional: 1/2 cup (60g) chopped walnuts or pecans
- Optional: 1/2 cup (90g) mini chocolate chips
Instructions
- Preheat your oven to 350°F (177°C). Grease a 9-inch (23cm) square or round cake pan and line the bottom with parchment paper for easy removal.
- In a medium bowl, whisk together the gluten free flour blend, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- In a large mixing bowl, combine the granulated sugar, brown sugar, and eggs. Beat with a hand mixer or whisk until lightened in color and slightly thickened, about 2-3 minutes.
- Add the pumpkin puree, oil, milk, and vanilla extract to the egg mixture. Mix until smooth and well combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or on low speed until just combined. Do not overmix. If using, fold in the nuts or chocolate chips.
- Pour the batter evenly into the prepared cake pan. Smooth the top with a spatula.
- Bake for 32-38 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Baking times may vary by oven and pan type.
- Remove the cake from the oven and cool in the pan for 15 minutes. Then run a knife around the edges, invert onto a wire rack, and remove the parchment. Allow to cool completely before frosting or serving.
Tips
- Flour Blend: Use a reputable gluten free all-purpose blend that contains xanthan gum. If your blend doesn’t, add 1/2 teaspoon xanthan gum to the dry ingredients.
- Oil: Neutral oils like canola, sunflower, or light olive oil work best. Melted coconut oil can be used, but it will add a slight coconut flavor.
- Make It Dairy Free: Substitute the milk with any unsweetened plant-based milk, such as almond, soy, or oat milk.
- Don’t Overmix: Overmixing gluten free batters can make the cake dense or gummy. Mix just until the flour is incorporated.
Serving Suggestions
This gluten free pumpkin cake is delicious served simply dusted with powdered sugar or topped with a luscious cream cheese frosting. For extra flair, garnish with toasted pecans, a sprinkle of cinnamon, or a drizzle of maple syrup. It pairs beautifully with hot coffee, chai tea, or a glass of cold milk. Serve slices as a sweet finish to a fall meal, or enjoy as a cozy afternoon snack. For gatherings, cut the cake into squares and arrange on a platter for easy sharing.
Variations
- Pumpkin Cupcakes: Divide the batter among 12 lined muffin cups and bake for 18-22 minutes, or until a toothpick comes out clean.
- Spiced Pumpkin Loaf: Pour batter into a standard loaf pan, bake at 350°F (177°C) for 45-55 minutes. Cool before slicing.
- Maple Cream Cheese Frosting: Beat together 4 oz (113g) softened cream cheese, 2 tablespoons butter, 2 tablespoons pure maple syrup, 1 cup (120g) powdered sugar, and 1/2 teaspoon vanilla until smooth. Spread over cooled cake.
- Nut-Free Version: Omit nuts and ensure your gluten free flour blend is nut-free if allergies are a concern.
- Chocolate Pumpkin Cake: Add 1/4 cup (25g) unsweetened cocoa powder to the dry ingredients and increase the milk to 1/3 cup (80ml).
Storage and Reheating
Store leftover pumpkin cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. If frosted with cream cheese frosting, always refrigerate. To freeze, wrap individual slices tightly in plastic wrap and then foil, or place in a freezer-safe container; freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature for 1-2 hours. To reheat, microwave a slice for 10-15 seconds until just warmed, or let come to room temperature naturally. Avoid overheating, as gluten free cakes can dry out quickly.
Frequently Asked Questions
- Can I use homemade pumpkin puree instead of canned?
- Yes, homemade pumpkin puree works well as long as it’s thick and not watery. If your puree is thin, strain it through cheesecloth or a coffee filter to remove excess moisture before measuring. This prevents the cake from becoming too dense or soggy.
- What’s the best gluten free flour blend to use?
- A good-quality, cup-for-cup gluten free all-purpose blend with xanthan gum (such as King Arthur, Bob’s Red Mill 1-to-1, or Cup4Cup) yields the best texture. If your blend doesn’t contain xanthan gum, add 1/2 teaspoon per batch to help bind the cake and prevent crumbling.
- Can I make this cake vegan?
- Yes, substitute each egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, rested for 5 minutes). Also, use plant-based milk and a dairy-free frosting if desired. Note that texture may be slightly more dense than the original, but still delicious.
- Why did my cake turn out gummy or dense?
- Gumminess often results from overmixing the batter, using too much liquid, or not baking the cake long enough. Be sure to measure ingredients accurately, mix only until just combined, and bake until a toothpick comes out clean or with a few moist crumbs. Using a flour blend with xanthan gum helps create a tender crumb.
- Can I double the recipe for a larger crowd?
- Yes, you can double the recipe and bake it in a 9×13-inch (23x33cm) pan. Increase the baking time to 40-48 minutes, checking for doneness with a toothpick in the center. Let the cake cool completely before slicing to prevent crumbling.
- Is this recipe safe for celiac disease?
- This recipe is naturally gluten free when made with a certified gluten free flour blend and ingredients. Always check that all mix-ins (like chocolate chips or nuts) and flavorings are labeled gluten free if serving someone with celiac disease, to avoid cross-contamination.
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