by Kara Frederick

Created on: September 13, 2010   Last Updated: September 14, 2010

Gluten-Free Maple Frosted Pumpkin Cake

This cinnamon laced pumpkin cake is very moist and scrumptious, you'll never know it's gluten-free.

To make the cake:

3 extra large eggs
2 cups light brown sugar, not packed
1/2 cup light olive oil
1 15-oz can cooked pumpkin
2 teaspoons vanilla extract
2 cups gluten-free flour mix* see notes
1 teaspoon baking soda
1 teaspoon baking powder

2 teaspoons ground cinnamon
1 teaspoon gluten-free Pumpkin Pie Spice
1/2 teaspoon sea salt

Preheat oven to 350 degrees F. Line a 10 x 13" baking pan with greased foil or parchment.

Beat the eggs in a large mixing bowl till light and frothy; add the brown sugar, beat till smooth; add the oil, pumpkin, and vanilla; beat to combine.

In a separate bowl, whisk together the dry ingredients (the GF flour mix through sea salt). Add the dry ingredients into the wet mixture a little at a time and beat to combine - for two minutes.

Pour the batter into the prepared baking pan. Bake in a pre-heated oven for 30 minutes, or until the cake is firm and a wooden pick inserted into the center emerges clean.

Cool on a wire rack while you make your frosting.

To make the frosting:

8 oz. softened cream cheese or vegan cream cheese
3-4 tablespoons softened unsalted butter or vegan margarine
3 to 4 tablespoons pure maple syrup
1 1/2 teaspoons vanilla extract
3 cups powdered sugar (more, if needed)

Beat the cream cheese and butter until fluffy. Add 3 tablespoons of the maple syrup, and vanilla. Add in the powdered sugar a cup at a time; beat till smooth. Add another tablespoon maple syrup, if needed. Add more sugar, if needed.

When the cake is cool, frost with the maple icing. Sprinkle with finely chopped pecans or walnuts, if desired. For nut-free, skip the nuts.

Yields 15 pieces.

My GF flour mix:

1 cup sorghum flour

 1/2 cup buckwheat flour

 1/4 cup cornstarch

1/4 cup quinoa flour (quinoa flour has a strong, nutty taste that complements pumpkin and spice).

This pumpkin cake freezes well. You can place the whole frosted cake into the freezer for about 20 - 30 minutes before slicing and wrap individual pieces (this chills the frosting a bit so it doesn't stick as you slice and wrap).

To keep this scrumptious cake dairy-free use dairy-free frosting or vegan cream cheese and buttery spread, or Spectrum Organic Shortening; and add an extra teaspoon or two of vanilla extract.

Learn more about this author, Kara Frederick.
Click here to send this author comments or questions.