Gluten Free Pumpkin Cake (Allergen-Free if desired)

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There’s nothing that expresses Thanksgiving or fall like pumpkin. This layered gluten free pumpkin cake is as moist as pumpkin bread (quick bread) but lighter and truly delicious. Choose from three frosting recipes with a cinnamon variation.

Links You May Need:

Carla’s Gluten Free All-Purpose Flour Blend

Dairy-Free Buttermilk Substitute Recipe (or almond or rice milk + vinegar)

Gluten Free Ermine Frosting (or French Buttercream or American Buttercream)

How to Make Simple Syrup (optional)

Dairy-Free Corn-Free Caramel Sauce (optional)

Candy Corn Recipe (Free of Corn, Nuts, Dairy, Egg, and Gluten) or Candy Corn (Zachery) (optional)

Brach’s Mellowcreme Pumpkins at Walmart (optional)

Gluten Free Pumpkin Layer Cake

Spice up your dessert table with this delicious, moist gluten free pumpkin layer cake. You can even add cinnamon to the frosting for an even spicier cake.

Course Dessert
Cuisine American
Ingredient Keyword can pumpkin puree, Carla’s Gluten Free All-Purpose Flour Blend
Prep Time 45 minutes
Cook Time 20 minutes
Cooling Time: 2 hours
Total Time 3 hours 5 minutes

Ingredients

  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 6 tablespoons unsalted butter at room temperature (or dairy-free margarine: Smart Balance or Earth Balance for vegan)
  • 3 large eggs (or 6 tablespoons liquid from a can of cannellini beans + 3 tablespoons additional butter/margarine)
  • 10- ounces 100% can pumpkin puree (Libby’s)
  • 1 teaspoon pure vanilla extract
  • 2-2/3 cups Carla’s Gluten Free All-Purpose Flour Blend (see above link)
  • 1-1/2 teaspoons ground cinnamon
  • 2/3 teaspoon gluten-free baking powder Rumford’s
  • 1/3 teaspoon baking soda
  • 1/3 teaspoon salt
  • 1/2 cup buttermilk room temperature, (or dairy free substitute – see above link)
  • 1/2 cup caramel sauce for drizzling (see above link) (optional)
  • 1 Gluten Free Ermine Frosting Recipe (see above link)
  • 1 teaspoon ground cinnamon or to taste (optional)

Instructions

  1. Oil three 8-inch round cake pans; set aside. (If your pans tend to stick, also line the bottom with parchment paper and oil the top of the paper.) Set the pans aside. Preheat the oven to 350°F with a rack in the center.
  2. In the bowl of your electric mixer, cream together the sugars and butter, about 5 minutes or until the most of the sugar dissolves.
  3. Add eggs one at a time and beat on low speed, just until combined, after each addition.
  4. Mix in the pumpkin and vanilla on low speed until evenly distributed.
  5. In a medium-size bowl, whisk together the flour blend, cinnamon, baking powder, baking soda, and salt.
  6. Alternately, add the dry mixture and buttermilk, beginning and ending with dry mixture.
  7. Distribute evenly between the prepared pans. A kitchen scale comes in handy for exact weight measurements.
  8. Bake 22 – 25 minutes or until a cake tester or toothpick inserted into the center comes out clean.
  9. Transfer to a wire rack to cool in the pan 10 minutes. Then, cool completely on the wire rack(s).
  10. Once the cake cools, if your cake has any hard edges, baste them with simple syrup (see above link).
  11. Make the frosting of choice and add ground cinnamon if you choose. Frost and decorate the cake as desired. Be sure any decorations are gluten free. Ingredients for candy cake decorations vary greatly.

  12. Slice and serve with optional caramel sauce for drizzle on top of the cake.

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