Easy Gluten Free Pumpkin Spice Cake with Cream Cheese Frosting Recipe - this made from scratch sheet cake style cake is so easy to make and delicious to eat. Made with canned pumpkin puree, it’s a simple one bowl recipe everyone will love. Homemade desserts don’t get easier than this!
Click to pin this recipe on Pinterest!
Click to pin this recipe on Pinterest!
I know, another pumpkin spice recipe?
Yep, I am that kind of basic blogger - but when Jesse named this cake as one of THE BEST cakes I have ever made, I knew I needed to share it.
And I promise you, this cake won't disappoint.
The cake itself is moist and fluffy and full of flavour - but adding cream cheese frosting on top takes it to the next level.
This is a no-fuss cake that anyone can make. There's no complicated steps, no piping of frosting, no weird ingredients - just a super simple sheet cake that you'll find yourself making again and again.
So let me share the recipe with you! >>
Yield: one 8x8" cake, 16 slices
Gluten Free Pumpkin Spice Cake with Cream Cheese Frosting
Easy Gluten Free Pumpkin Spice Cake with Cream Cheese Frosting Recipe - this made from scratch sheet cake style cake is so easy to make and delicious to eat. Made with canned pumpkin puree, it’s a simple one bowl recipe everyone will love.
Click to pin this recipe on Pinterest!
Click to pin this recipe on Pinterest!
prep time: 10 Mcook time: 30 Mtotal time: 40 M
ingredients:
For the Cake
- 1 cup (225g) pumpkin puree
- 2 eggs
- 3/4 cup (150g) coconut sugar or brown sugar
- 3 tbsp (60ml) oil or melted butter
- 1 cup (120g) gluten free plain flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp mixed spice or pumpkin pie spice
For the Frosting
- 1/2 cup (120g) cream cheese*
- 1/4 cup (50g) butter, softened
- 1 cup (125g) icing sugar (also known as powdered/confectioners sugar)
- Optional but recommended: 1/2 tsp lemon zest
instructions:
How to cook Gluten Free Pumpkin Spice Cake with Cream Cheese Frosting
For the Cake
- Preheat your oven to 180C/355F.
- Line an 8x8" baking tin with baking paper and set aside.
- Add all of your cake ingredients to a medium mixing bowl and stir until just combined.
- Pour your cake batter into your prepared tin, spreading to form an even layer.
- Bake your cake for 25-30 minutes or until cooked through. A skewer or toothpick inserted into the middle should remove clean and it should be relatively firm to the touch.
- Leave your cake to cool on a wire rack before frosting.
For the Frosting
- To make the frosting, add your butter and cream cheese to a mixer and beat on high until combined. Add in your icing sugar and begin mixing on a low speed until all of your sugar is incorporated, then whip on high speed for ~ 1 minute.
- Spread your frosting over your cake, slice and serve!
- This cake will keep in the fridge in an airtight container for 2-3 days.
NOTES:
*You can use block or spreadable cream cheese. I used light spreadable cream cheese for the pictured cake which just made a slightly runnier frosting. Block cream cheese will make a thicker frosting.
**Adjust the frosting ingredients to suit your preferences. If you want it thicker, add some more icing sugar etc.
**Adjust the frosting ingredients to suit your preferences. If you want it thicker, add some more icing sugar etc.
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