Are you craving a moist, delectable dessert that's both gluten-free and bursting with autumn flavors? Look no further! This Gluten-Free Pumpkin Cake is the perfect treat that will transform your kitchen into a cozy, aromatic paradise. Whether you're dealing with gluten sensitivities or simply want a delightful seasonal dessert, this recipe promises to deliver a slice of pure comfort that will have everyone asking for seconds.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or square baking dish with cooking spray or butter, then line the bottom with parchment paper for easy removal.
- In a large mixing bowl, whisk together pumpkin puree, vegetable oil, granulated sugar, and brown sugar until smooth and well combined.
- Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract until the mixture is completely uniform.
- In a separate bowl, sift together gluten-free all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt to ensure no lumps remain.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the cake tough.
- Pour the batter into the prepared cake pan, using a spatula to spread it evenly and smooth the top.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 10 minutes, then carefully turn out onto a wire rack to cool completely.
- Optional: Once cooled, dust with powdered sugar or top with cream cheese frosting before serving.
Tips
- Ensure all ingredients are at room temperature for better mixing and a more uniform texture.
- Use a high-quality gluten-free all-purpose flour blend to maintain the cake's structure and prevent a grainy texture.
- Don't overmix the batter - mix just until the ingredients are combined to keep the cake tender.
- Check the cake's doneness by inserting a toothpick - a few moist crumbs are okay, but it shouldn't be wet.
- Let the cake cool completely before adding frosting or powdered sugar to prevent melting.
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
- For added moisture, you can brush the cooled cake with a light simple syrup before serving.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 16g
Saturated Fat: g
Cholesterol: 65mg
