Gluten-Free Pumpkin Cake with Maple Icing
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.
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.)
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
Preheat oven to 350ºF. Line a 10 x 13" baking pan with greased parchment paper.
Maple Cream Cheese Icing:
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)
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.
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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.