Gluten-Free Pumpkin Cake with Maple Icing

Karina's maple frosted pumpkin cake. Moist, tender, gluten-free. A family favorite.

Karina's maple frosted pumpkin cake. Moist, tender, gluten-free. A family favorite, year round. At glutenfreegoddess.blogspot.com




Pumpkin Cake to the Rescue


Today I'm digging into the recipe archives (back to 2005!) to share an old favorite. My pumpkin cake recipe. We're so busy sorting, bagging clothes and boxing up books for donation, getting ready for the big move to Los Angeles (next Thursday!) that yours truly has not had time to bake.

But if I did? I'd whip up this moist and tender beauty of a cake.

Today it snowed. Our first snow of the season. After photographing the backyard oak and apple branches dusted in sugary white like some fairy confection I thought of James Taylor's line in Sweet Baby James. The Berkshires seemed dream-like on account of that frosting. And I decided to bake a cake. With cinnamon.

I tried to whistle my way back to the house, to pierce the soft silence that only snowfall can bring, but I am not gifted in whistling.

A crow swung low overhead and cawed, unimpressed with my feeble tune.


Karina's Maple Frosted Pumpkin Cake Recipe

By Karina Allrich December 2005.

This cinnamon laced pumpkin cake is so moist and delicious, you'll never believe it's gluten-free. (The recipe is inherently dairy-free- except for the frosting. See notes below to keep the icing GF/CF.)

Ingredients:

3 extra large organic free-range eggs
2 cups organic light brown sugar, not packed
1/2 cup light olive oil
1 15-oz can cooked pumpkin
2 teaspoons bourbon 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

Instructions:

Preheat oven to 350ºF. Line a 10 x 13" baking pan with greased parchment paper.

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.

Note: I'm now using less brown rice and brown rice flour, and eating fewer rice cakes, etc. Here's why- there are elevated arsenic levels in rice.

 

Maple Cream Cheese Icing:

Ingredients:

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 bourbon vanilla extract
3 cups GF powdered sugar (more, if needed)

Instructions:

Beat until 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 Cream Cheese Icing. Sprinkle with finely chopped pecans or walnuts, if desired. For nut-free, skip the nuts.

Yields 15 pieces.

Store cake chilled. Wrap and freeze leftovers after 2 days for best taste and texture.

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 



Karina's Notes:


My GF flour mix changes from recipe to recipe. For this cake I used my standard baking mix - 1 cup sorghum flour (or brown rice flour) + 1/2 cup buckwheat flour + 1/4 cup tapioca starch + 1/4 cup quinoa flour. Quinoa flour has a strong, nutty taste that compliments pumpkin and spice. Almond flour also works well instead of the quinoa flour. [See comments below for more discussion on baking with various flours.]

Before I had to go dairy-free I often used Pamela's Ultimate Baking & Pancake Mix as my flour mix. It works well in this recipe. I used a simple vanilla icing, and sprinkled sweetened flaked coconut on top.

To make sweets for future treats: This pumpkin cake freezes quite well. I place the whole frosted cake into the freezer for about 20 - 30 minutes before slicing and wrapping individual pieces (this chills the frosting a bit so it doesn't stick as you slice and wrap). I store the wrapped pieces in a zip-sealed freezer bag.

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

Reader Christine reports she made this recipe as cupcakes- with much success. She said it took about 20 minutes for the cupcakes to bake.

Enjoy sugary treats in moderation. Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day.

More favorite pumpkin recipes from Karina:


Pumpkin Scones with Maple Nutmeg Icing

Brown Sugar & Spice Pumpkin Bars

Karina's Vegan Pumpkin Pie

Pumpkin Corn Muffins

More gluten-free pumpkin recipes from food bloggers:


Elana's Pantry Gluten-Free Pumpkin Pie Muffins

Simply Recipes Gluten-Free Pumpkin Cupcakes

Pumpkin Chocolate Chip Bars at Gluten-Free is Life




.

|BAKE SOME MUFFINS$type=two$h=0$meta=0$rm=0$snip=0

|BAKING BREAD$type=left$va=0$count=3

|ALMOND FLOUR$type=right$va=0$count=3

TASTE$type=one$count=1

Name

almond almond flour aphrodisiac appetizer apple artichoke hearts asparagus avocado awareness banana bars beef biscotti biscuits blueberry bones bread breakfast breakfast bars broken hip brownies brunch buckwheat budget cabbage cake carob carrot cashew cream casserole celiac celiac awareness celiac disease cereal cherry chicken chili chocolate chocolate cake chocolate chip Christmas cinco de mayo cobbler coconut coconut milk coffee cake cookbook cookie bars cookies cooking by the seasons copyright cornbread cornmeal cottage pie crackers cranberries cupcakes dairy-free detox diet dinner dinner ideas dip disclaimer donuts easy ebook eggplant eggs enchiladas eye candy Farmers Market fish flatbread food allergies frittata fruit crisp game day ginger gluten free goddess gluten free pancakes gluten free recipes gluten free soup gluten-free baking gluten-free baking mixes gluten-free bloggers list gluten-free meatloaf gluten-free oats gluten-free pesto gluten-free salad dressing gluten-free soup gluten-free vegetarian grain-free grains granola green chile guacamole help holidays hospital how to how to live gluten-free hummus humor ice cream irish soda bread Italian kale latkes lemon life los angeles love love foods low sugar mac n cheese marriage meatballs meatless monday meatloaf Mediterranean Diet mother's day muffins New Mexico New Mexico Inspired Newsweek no xanthan gum paleo pancakes party pasta peach peaches peanut butter pesto picnic recipes pie pineapple pizza polenta popsicles potato potato salad potatoes privacy policy pumpkin quiche quick bread quinoa quinoa bars quinoa flakes raw recipes rhubarb rice risotto roasted vegetables rolls salad salad dressings salmon salsa Santa Fe Santa Monica sauce sausage scones shepherd's pie shepherds pie shrimp side dish slow cooker smoothie snacks snow soda bread soup squash stew stir-fry strawberry stuffing substitutions sugar-free summer soup sweet potato tea bread Thanksgiving tips today's recipe tomatoes top ten travel turkey vaccine vanilla vegan vegan ice cream vegan pesto vegan recipe vegetable vegetarian waffles whole grain whole grains winter yeast-free bread zucchini
false
ltr
item
Gluten-Free Goddess®: Gluten-Free Pumpkin Cake with Maple Icing
Gluten-Free Pumpkin Cake with Maple Icing
Karina's maple frosted pumpkin cake. Moist, tender, gluten-free. A family favorite.
http://1.bp.blogspot.com/-Db2ecLwpp1A/VUxVAYnSejI/AAAAAAAAE0Y/LWmsuWs0ayo/s1600/Pumpkin-Cake-22-Karinas-Frosted-Poster.jpg
http://1.bp.blogspot.com/-Db2ecLwpp1A/VUxVAYnSejI/AAAAAAAAE0Y/LWmsuWs0ayo/s72-c/Pumpkin-Cake-22-Karinas-Frosted-Poster.jpg
Gluten-Free Goddess®
http://glutenfreegoddess.blogspot.com/2005/12/maple-frosted-pumpkin-cake.html
http://glutenfreegoddess.blogspot.com/
http://glutenfreegoddess.blogspot.com/
http://glutenfreegoddess.blogspot.com/2005/12/maple-frosted-pumpkin-cake.html
false
19281824
UTF-8
Not found VIEW ALL Read more Reply Cancel reply Delete By Home PAGES POSTS View All YOU MIGHT ALSO LIKE LABEL ARCHIVE SEARCH ALL POSTS Not found Back Home Sunday Monday Tuesday Wednesday Thursday Friday Saturday Sun Mon Tue Wed Thu Fri Sat January February March April May June July August September October November December Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec just now 1 minute ago $$1$$ minutes ago 1 hour ago $$1$$ hours ago Yesterday $$1$$ days ago $$1$$ weeks ago more than 5 weeks ago Followers Follow THIS CONTENT IS PREMIUM Please share to unlock Copy All Code Select All Code All codes were copied to your clipboard Can not copy the codes / texts, please press [CTRL]+[C] (or CMD+C with Mac) to copy