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 2/3 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
Print Recipe
Pin RecipeDescription
A moist and delicious gluten free Pumpkin Cake recipe that is also low carb.
Ingredients
- 1 2/3 cups almond meal
- 1/2 cup rice flour
- 1/2–1 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
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1 15 oz can pumpkin
- 3 large eggs
- 1/2 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 1/2 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.
- Category: Gluten Free
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 Slice
- Calories: 235
Sherlyn
November 6, 2014 at 1:56 pmHi! 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
Arlene Mobley
November 6, 2014 at 2:18 pmHi 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.
Sherlyn
November 6, 2014 at 2:50 pmGot 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
Arlene Mobley
November 6, 2014 at 5:43 pmSherlyn you are very welcome!
Tawnie
October 5, 2015 at 5:59 pmThis looks great! Do you think I could substitute brown rice flour for he regular rice flour?
Arlene Mobley
October 5, 2015 at 9:30 pmTawnie
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.