GF Pumpkin Spiced Cake with Cream Cheese Frosting

GF Pumpkin Spiced Cake with Cream Cheese Frosting

Ok, this pumpkin cake is seriously good! I was so happy with the way that it turned out. It’s incredibly moist (sorry), perfectly spiced and that silky cream cheese frosting with toasted pecans on top brings it all together. It’s completely gluten-free and grain-free, insanely easy to make and so deliciously perfect for fall. You can make this into a layer cake or a sheet cake depending on your preference. For the layer cake, you will need two 9” round cake pans and for the sheet cake you will need one 8”x8”square cake pan. The layer cake will provide about 8-10 servings and the sheet cake will provide 8-9 servings. Either way, it’s the perfect dessert for sharing at Thanksgiving or for October birthdays!

What makes this cake so moist is the addition of olive oil and of course that pure pumpkin puree. You would never guess that it is gluten-free and grain-free because it’s so soft and fluffy. The toasted pecans on top add the perfect amount of crunch too. This is a family favourite to make every year and I hope it becomes one of yours as well!

GF Pumpkin Spiced Cake with Cream Cheese Frosting

pumpkin, fall, autumn, pumpkin cake, gluten-free, grain-free, sugar-free, keto, pumpkin spice

dessert

American

Yield: 8-10

Author: Courtney Sketchley

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GF Pumpkin Spiced Cake with Cream Cheese Frosting

This gluten-free, grain-free pumpkin cake is the ultimate cake for fall. It's so moist, perfectly spiced, topped with cream cheese frosting and toasted pecans.

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

For the cake:

• 2 1/2 cups almond flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp sea salt
• 2 1/2 tsp pumpkin pie spice
• 4 eggs, beaten
• 1/4 cup olive oil
• 2 tsp lemon juice
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 3/4 cup pure pumpkin puree
• 1 1/2 tsp pure vanilla extract

For the frosting:

• 1 1/2 blocks full fat cream cheese, at room temperature
• 1/2 cup powdered sweetener
• 1 tsp vanilla
• *optional* 1 cup raw pecans
• Heavy cream, for thinning

Instructions

Make the frosting:

1. In a medium-sized bowl, beat the cream cheese for 1-2 minutes until light and fluffy. Add the powdered sugar and vanilla and beat again until smooth and no chunks remain.
2. If the frosting is too thick, add a couple tbsp of heavy cream at a time until you have the consistency that you like. Set aside.
3. If using the pecans, spread them on a baking sheet and toast at 350F for 10 minutes or until fragrant.
4. Once the pecans are cooled, chop them small and set them aside for later.

Make the cake:

1. Preheat the oven to 350F and grease and line with parchment paper two 9" round cake pans.
2. In a medium-sized bowl, whisk together the almond flour, baking powder, baking soda, salt and pumpkin pie spice until combined.
3. In another medium-sized bowl, whisk the eggs, brown sugar and granulated sugar until smooth. Add the olive oil, pumpkin puree and vanilla and mix again until smooth.
4. Add the wet ingredients to the dry ingredients and mix with a wooden spoon until combined.
5. Pour the batter into the prepared baking pans and bake in the preheated oven for 25 minutes or until a toothpick inserted comes out clean.
6. Let the cakes cool completely before frosting.
7. Frost the cake with the cream cheese frosting and sprinkle the chopped pecans on top. Serve and enjoy!

Notes

If doing a sheet cake, use a parchment-lined 8"x8" square pan and bake for 30-32 minutes or until a toothpick inserted comes out clean.

www.strawberrycreamkitchen.ca/blog/pumpkin-cake-with-cream-cheese-frosting

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