Description
This Easy Gluten-Free Pumpkin Cake is a moist, flavorful dessert perfect for any occasion. Made with gluten-free all-purpose flour and seasonal pumpkin puree, it combines warm spices like cinnamon and nutmeg to create a comforting autumn treat. The recipe uses simple ingredients and straightforward steps, ideal for bakers seeking a delicious gluten-free option.
Ingredients
Scale
Dry Ingredients
- 2 cups Gluten-Free All-Purpose Flour (Blend of rice flour, tapioca flour, and potato starch)
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground Cinnamon
- 0.5 teaspoon Ground Nutmeg
Wet Ingredients
- 1 cup Pumpkin Puree (Canned or freshly made)
- 1 cup Brown Sugar (Packed for moisture and flavor)
- 0.5 cup Granulated Sugar (Balances sweetness)
- 2 large Eggs
- 1 cup Vegetable Oil
- 0.5 cup Milk (Dairy or non-dairy)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to prevent sticking and ensure easy cake removal.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined and evenly distributed.
- Mix Wet Ingredients: In another bowl, combine the pumpkin puree, packed brown sugar, granulated sugar, eggs, and vegetable oil. Mix until the batter is smooth and homogenous.
- Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Mix gently each time to avoid overworking the batter, ensuring a tender cake texture.
- Pour Batter: Pour the prepared batter into the greased baking pan and smooth the surface with a spatula for even baking.
- Bake the Cake: Bake in the preheated oven for 30-35 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool the Cake: Let the cake cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely to room temperature.
- Serve: Once fully cooled, slice the cake into portions and serve as desired. Enjoy your moist gluten-free pumpkin cake!
Notes
- Use a blend of gluten-free flours that includes rice flour, tapioca starch, and potato starch for best texture.
- Packing the brown sugar adds moisture and richness to the cake.
- You can substitute dairy milk with any non-dairy milk like almond, oat, or soy milk to keep it dairy-free.
- Make sure not to overmix the batter once combined to keep the cake tender.
- Test for doneness early at 30 minutes as oven temperatures can vary.
- Allow the cake to cool completely to avoid crumbling when cutting.
