Gluten-free Pumpkin Cake
Gluten-free Pumpkin Cake- made with a combo of wholesome almond flour and oat flour, no one will ever guess this perfectly moist and tender cake is gluten-free!
When most people hear the words “gluten-free” they automatically assume it’s not going to be as good as something made with gluten. This is probably because they think gluten-free means it’s healthy and what kind of healthy dessert actually tastes good?
Well, I have two issues with that way of thinking…
1. Just because something is gluten-free does not mean it’s healthy. Most commonly you’ll see GF baked goods using starches and gums which are no better for you than good old processed white flour. They spike your blood sugar and offer little protein or fiber to keep it balanced for longer than 30 minutes.
2. If done right, gluten-free baked goods can be indiscernible from their gluten-filled counterparts. Like this cake, for example. I guarantee you that you could serve it to a crowd of gluten lovers and they will never know the difference. And the best part is that it isn’t made with any starches or gums. Just my go-to combination of oat and almond flour which make for a perfectly moist and tender crumb. If you’ve tried my Vanilla Almond Flour Cake then you know what I’m talking about!
Gluten-free Pumpkin Cake Ingredients
- Oat Flour- I frequently use oat flour in my gluten-free recipes because it’s easy to find and you can always make it yourself by blending rolled oats in a food processor or blender. Just make sure the oats or flour is certified gluten-free for allergies.
- Almond Flour- Even though I regularly get requests for substituting almond flour, I don’t recommend subbing it out. It’s high in fat with a buttery flavor and helps lighten the density of the oat flour preventing a gummy texture. If you need a nut-free recipe that isn’t gummy you’ll likely have to find one made with a gluten-free flour blend that contains starches and gums.
- Coconut Sugar- I love the caramel flavor of coconut sugar and that it’s less processed than refined sugars. But if you’re not a fan or don’t have any on hand, brown sugar will work the same in its place.
- Pumpkin Pie Spice- Rather than use a list of spices, I like to use a pumpkin pie spice blend to eliminate a bunch of extra ingredients. It’s great to have on hand for any pumpkin recipes, especially homemade pumpkin pie!
- Ground Cinnamon- A little extra cinnamon gives the cake the perfect amount of spice.
- Baking Soda and Salt- Baking soda is our leavening agent so make sure not to leave it out. The salt balances out the sugar which is also a necessity, in my opinion.
- Eggs- I haven’t tested this recipe with flax eggs but I do have gluten-free and vegan pumpkin muffins that could easily be used as cupcakes with frosting!
- Milk- I prefer to use dairy-free milk and oat milk is my current favorite.
- Pumpkin Puree- My go-to brand is Farmers Market because I like that it’s organic and the packaging is BPA-free. It does tend to be a bit more watery than mainstream brands like Libbys. If you’re using Libbys you may want to add a few tablespoons of milk.
- Vanilla Extract- For the extra kick of goodness.
- Melted Coconut Oil– I like coconut oil but any kind of neutral flavored oil will work.
How to Make Gluten-free Pumpkin Cake
There’s no special equipment needed to make this cake. Just two bowls and a baking pan!
- In a large bowl, whisk together the dry ingredients.
- In a measuring cup or medium size bowl, whisk together the wet ingredients.
- Pour the wet into the bowl with the dry then fold together until a smooth batter forms.
- Transfer to a greased baking dish and bake at 350°F for 30 minutes. Allow to cool before frosting.
- Top with desired frosting (my favorites are vegan cream cheese frosting or the best healthy vegan chocolate frosting) and enjoy!
This Pumpkin Cake is perfect to serve for gatherings or just to make as a special treat for you and your loved ones. I hope you get a chance to make it because it is oh-so-good!
Gluten-free Pumpkin Cake
- 1 cup blanched almond flour, not almond meal
- 1½ cups oat flour
- 1/2 cup coconut sugar, or brown sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1½ teaspoons baking soda
- 1/2 teaspoon salt
- 2 eggs, preferably pasture-raised
- ¼ cup non-dairy milk
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1/4 cup melted coconut oil
- Preheat the oven to 350°F and lightly grease a 9x9 inch baking pan.
- In a large bowl, whisk together the almond flour, oat flour, coconut sugar, spices, baking soda and salt.
- In a separate bowl or measuring cup, whisk together the milk, eggs, pumpkin, and vanilla. Pour into the bowl with the dry ingredients and stir a few times. Add the melted coconut oil then stir until everything is evenly incorporated and a smooth batter has formed.
- Pour the batter into the greased baking dish. Shake the dish until the batter is even in the pan. Bake in the oven for 30 minutes, or until a toothpick or fork comes out clean when poked into the center. Allow to cool completely before frosting. Once frosted, cut into 9 squares. Serve immediately or cover and store in the refrigerator until ready to serve. Leftovers will keep for up to 1 week when refrigerated.
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