Description

This gluten-free pumpkin cake is a moist and flavorful dessert perfect for fall or any time you crave a spiced treat. Made with pumpkin puree and warming spices like cinnamon, ginger, nutmeg, and cloves, it delivers a tender crumb without gluten. The cake incorporates oil and applesauce for added moisture and uses gluten-free all-purpose flour for a safe, delicious option. Whether served plain, dusted with powdered sugar, or topped with cream cheese frosting, this pumpkin cake is a delightful seasonal classic.

Ingredients

Scale

Wet Ingredients

1 cup canned pumpkin puree
1 cup granulated sugar
1/2 cup vegetable oil
1/4 cup unsweetened applesauce
3 large eggs
1 teaspoon vanilla extract

Dry Ingredients

1 1/2 cups gluten-free all-purpose flour blend
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan thoroughly and set it aside for later.
Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, granulated sugar, vegetable oil, and unsweetened applesauce. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract until evenly combined.
Combine Dry Ingredients: In a separate bowl, whisk together the gluten-free all-purpose flour blend, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves until the mixture is uniform and well blended.
Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cake tender.
Transfer Batter to Pan: Pour the batter into the prepared baking pan and spread it evenly using a spatula for uniform thickness.
Bake the Cake: Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. This indicates the cake is fully baked.
Cool and Serve: Allow the cake to cool in the pan placed on a wire rack. Once cooled, optionally frost the cake with your favorite cream cheese frosting or simply dust with powdered sugar before serving.

Notes

Use a gluten-free flour blend designed for baking to ensure the best texture.
Be careful not to overmix the batter; it helps keep the cake light and tender.
You can substitute vegetable oil with melted coconut oil if preferred.
The applesauce adds moisture and reduces the amount of oil needed.
For added flavor, consider adding chopped nuts or gluten-free chocolate chips to the batter.
Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
The cake freezes well wrapped tightly for up to 3 months.