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

Gluten Free Pumpkin Cake

  • Author: Arlene Mobley
  • Prep Time: 12 minutes
  • Cook Time: 36 minutes
  • Total Time: 48 minutes
  • Yield: 8
  • Category: Gluten Free
  • Method: Baked
  • Cuisine: American

Description

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

  1. Shift all the dry ingredients and spices into a medium sized bowl.
  2. In a separate bowl mix the wet ingredients until blended well.
  3. With a large spoon fold the wet ingredients into the dry ingredients and mix until completely combined.
  4. Pour into an 8 x 8 baking pan and smooth out the top.
  5. Bake in a preheated 350 degree oven for 30-36 minutes or until a tooth pick inserted into the center comes out clean.
  6. 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.


Nutrition

  • Serving Size: 1 Slice
  • Calories: 235
Pin
Share
Tweet
+1