This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
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.
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.
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 Pumpkin Cake
- Prep Time: 12 minutes
- Cook Time: 36 minutes
- Total Time: 48 minutes
- Yield: 8 1x
- Category: Gluten Free
- Method: Baked
- Cuisine: American
Description
A moist and delicious gluten free Pumpkin Cake recipe that is also low carb.
Ingredients
- 1 ⅔ 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
Instructions
- Shift 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.
Notes
*Notes: 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
- Serving Size: 1 Slice
- Calories: 235
