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Home » Gluten Free » Gluten Free Pumpkin Cake

Gluten Free Pumpkin Cake

Published: Nov 6, 2014 · Modified: Jun 9, 2021 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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Gluten Free Pumpkin Cake

This Gluten Free Pumpkin Cake is so moist and delicious. The ingredients are readily available in most grocery stores. Every once in awhile I like to change things up a bit and share a gluten free recipe. Many people are living a gluten free lifestyle these days and I think sharing a gluten free recipe every once in awhile for those readers is a good thing. 

Gluten Free Pumpkin Cake, gluten free pumpkin recipes, Pumpkin Cake recipe

 

Not only is this Pumpkin Cake recipe gluten free but it is also a Low Carb Pumpkin Cake recipe. This Pumpkin Cake recipe is baked in an 8 x 8 baking pan and when cut into 16 pieces each piece has less than 9 carbs. 

 

Gluten Free, Low Carb, Pumpkin Bread

 

For this recipe you will need almond meal. I was out but had some raw almonds on hand and ground them into homemade almond meal. If you can't find almond meal you can grind about 1 cup of whole raw almonds in a blender. The 1 cup of almonds gave me a little bit more than the 1 ⅔ cup called for in this recipe. 

 

Gluten Free, Low Carb, Pumpkin Bread

Gluten Free Pumpkin Cake

Arlene Mobley - Flour On My Face
A moist and delicious gluten free Pumpkin Cake recipe that is also low carb.
5 from 1 vote
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Prep Time 12 minutes mins
Cook Time 36 minutes mins
Total Time 48 minutes mins
Course Dessert
Cuisine American
Servings 8 servings
Calories 263 kcal

Ingredients  

  • 1 â…” cups almond meal
  • ½ cup rice flour
  • ½-1 cup coconut sugar or granulated sugar *see notes
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon allspice
  • ½ teaspoon nutmeg
  • ½ teaspoon ground cloves
  • 1 15 oz can pumpkin
  • 3 large eggs
  • ½ cup buttermilk
  • 2 teaspoons homemade vanilla extract
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Instructions 

  • Sift all the dry ingredients and spices into a medium sized bowl.
  • In a separate bowl mix the wet ingredients until blended well.
  • With a large spoon fold the wet ingredients into the dry ingredients and mix until completely combined.
  • Pour into an 8 x 8 baking pan and smooth out the top.
  • Bake in a preheated 350 degree oven for 30-36 minutes or until a tooth pick inserted into the center comes out clean.
  • Cut into squares and serve with whipped cream and a sprinkle of cinnamon.

Recipe Expert Tips

  • I made this recipe using ½ cup of coconut sugar and it came out moist and delicious with just a hint of sweetness. If you prefer a sweeter cake use 1 cup of sugar.
  • This recipe would also make great muffins. Adjust the baking time (16-24 minutes) accordingly if making muffins.

Nutrition

Calories: 263kcalCarbohydrates: 28gProtein: 9gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 71mgSodium: 599mgPotassium: 181mgFiber: 5gSugar: 10gVitamin A: 8953IUVitamin C: 2mgCalcium: 157mgIron: 2mg
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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. Tawnie

    October 05, 2015 at 5:59 pm

    This looks great! Do you think I could substitute brown rice flour for he regular rice flour?

    Reply
    • Arlene Mobley

      October 05, 2015 at 9:30 pm

      Tawnie

      I've never baked with brown rice flour so I can't say how it might turn out. All I can suggest is to try it out and make adjustments if needed.

      Reply
  2. Sherlyn

    November 06, 2014 at 2:50 pm

    Got it! I DO have almond flour - so I guess I need some rice flour! I'm sure I'll be able to use it in other things. Thanks so much for your quick reply! Sherlyn

    Reply
    • Arlene Mobley

      November 06, 2014 at 5:43 pm

      Sherlyn you are very welcome!

      Reply
  3. Sherlyn

    November 06, 2014 at 1:56 pm

    Hi! I'm new to Gluten Free baking - if I have King Arthur Gluten Free Flour, and it has rice flour in it, do I still need to add the additional rice flour? Thanks, and I appreciate your gluten free recipes! Sherlyn

    Reply
    • Arlene Mobley

      November 06, 2014 at 2:18 pm

      Hi Sherlyn

      This recipe calls for almond meal and a small amount of rice flour. I added the rice flour because Almond meal is very dense and I want to add a little lightness to the cake. I am not sure how the recipe will turn out if you substitute the King Arthur Gluten Free Flour. The King Arthur flour has other gf flours in it besides the rice flour and is heavier than rice flour alone.

      Reply

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 35 years. I love sharing recipes to help busy families get dinner on the table. Learn more here

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