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Cake 8: Gluten-Free Pumpkin Cake with Cream Cheese Frosting

Goodness I love Autumn! Crisp, cool, smells nice, great for bike rides. And I do love pumpkin! I can’t stand pumpkin pie, but I love pumpkin cake, pumpkin muffins, pumpkin bread and pumpkin beer. My challenge this week was to make something flourless or gluten-free, so I thought I would incorporate the deliciousness of fall as it is cooling down here with the gluten-free challenge for our gluten-allergy/celiac friends here at the office. This one is pretty easy and straightforward to make, and it is nice to accommodate our gluten-free friends once in a while! Even flourless folks deserve tasty desserts. ;)

Gluten-Free Pumpkin Cake Ingredients

  • 1 stick (0.5-cup) softened butter
  • 1.5 cups sugar
  • 2 eggs
  • 1.25 cup mashed pumpkin
  • 1/3 cup water
  • 1.75 cups gluten-free flour mix w/ xantham gum in it
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons pumpkin pie spice

Cream Cheese Frosting Ingredients

  • 8 ounces cream cheese
  • 2 cups confectioner’s/powdered sugar

Gluten-Free Pumpkin Cake Recipe Directions

Preheat your oven to 350 degrees. Cream together softened butter, sugar, eggs and mashed pumpkin. Mix the gluten-free flour mix with xantham gum, baking soda, salt and pumpkin pie spice in a separate bowl. Beat half of the dry ingredient mixture into your batter (I use my wonderful KitchenAid from my husband for this), then beat in the water. Beat in the remaining dry ingredient mixture completely. Pour into a greased cake pan and bake for about 35 to 45 minutes, or until your toothpick inserted in a dense point comes out dry. I used a funky flower-like cake pan I found in my cabinet that I have been looking for an excuse to use forever. Cool completely before frosting with the cream cheese glaze.

Cream Cheese Frosting Recipe Directions

Blend together the cream cheese and powdered sugar in a large bowl over until it is thick, gooey and creamy. Drizzle over your cooled gluten-free pumpkin cake. To get the look I did, I poured all the cream cheese frosting right in the middle of the cake and used a spatula to spread it out to each flower petal.

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Heather Physioc is an SEO/CRO professional in Kansas City. She is a vegetarian food-lover who finds joy in cooking, baking and finding funky new restaurants. She leads a pack of dogs, including her beagle Ford, and her shepherd-collie-retriever mix, Otto, and also has a cat named Ahab. She lives with her military spouse, Luke.
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6 Responses to “Cake 8: Gluten-Free Pumpkin Cake with Cream Cheese Frosting”

  1. Chris Carr says:

    Best one yet. Mmm mmm mmm!

  2. vijoy says:

    awesome frosting.

  3. Rae says:

    I really need to stop looking at your updates this close to lunch time.

    It’s gorgeous. If it tastes even half as good as it looks, it qualifies as amazingly delicious.

  4. Katie says:

    Is it possible to FedEx a cake to San Diego? I love pumpkin more than life itself. Will you be at Andy and Teri’s for Thanksgiving this year? If you are…this is DEFINITELY on the menu :) Keep on cakin’!!!

  5. Sabra says:

    It IS as good as it looks! So delicious! Thanks, Heather!

  6. danielle says:

    Sad I missed out on weeks 1-7 but so glad I got to taste #8! Perfect flavor & texture with frosting to die for.

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