GF Pumpkin Spiced Cake with Cream Cheese Frosting
GF Pumpkin Spiced Cake with Cream Cheese Frosting
What I love about GF Pumpkin Spice 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, perfectly spiced and that sweet cream cheese frosting just brings it all together. It’s completely gluten-free and grain-free, insanely easy to make and so deliciously perfect for Thanksgiving and all of your fall gatherings. Also, you can make this into a layer cake or a sheet cake depending on your preference, which I love. This is definitely a family favourite and I hope it becomes one of yours as well!
What you will need to make GF Pumpkin Spice Cake with Cream Cheese Frosting
There are two ways of making this cake:
If you want to make a layer cake, you will need two 9” round cake pans. 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.
Here’s a list of ingredients that you will need:
Almond flour - All you need for flour for this amazing gluten-free cake is almond flour! I love baking with almond flour because it is naturally gluten-free, grain-free and lower in carbs.
Spices - You only need one spice for this cake and this one spice has it all: pumpkin pie spice! You can find this at your local grocery store or baking store. It’s a blend of spices that just make the mot delicious cakes, muffins, loaves etc.
Eggs - You will need 4 medium-sized eggs for this cake!
Olive oil - Olive oil is one of the ingredients that makes this cake so moist and delicious. I recommend extra virgin olive oil.
Sugar - For the cake you will need granulated sugar as well as brown sugar and then you will need confectioners sugar for the frosting.
Pumpkin puree - What’s a pumpkin cake without pumpkin puree? I love using pumpkin in baking and cooking alike not only because of the flavour, but it’s also very nutritious! **MAKE SURE you are buying pumpkin puree and not pumpkin pie filling which has all sorts of additives including sugar. We just want the purest, simplest form of pureed pumpkin.
Lemon juice - A little lemon juice is required as acid to activate the baking soda. You could also use white vinegar or apple cider vinegar.
Cream cheese - The frosting is cream cheese-based which is my favourite type of frosting! It goes beautifully with this pumpkin cake. Make sure your cream cheese blocks are at room temperature to make beating easier.
Heavy cream - You will also need a little cream to thin out the frosting. Start with 2 tbsp and then continue to add 2 tbsp at a time until you have your desired consistency. Don’t add too much! If the frosting is too liquid-y it won’t pipe very well at all.
You will also need a few basics:
Baking soda
Baking powder
Salt
Vanilla extract
GF Pumpkin Spiced Cake with Cream Cheese Frosting
GF Pumpkin Spiced Cake with Cream Cheese Frosting
Ingredients
- 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
- 1 1/2 blocks full fat cream cheese, at room temperature
- 1/2 cup powdered sugar
- 1 tsp vanilla
- *optional* 1 cup raw pecans, chopped for topping or extra pumpkin pie spice
- 2 tbsp heavy cream
Instructions
- 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.
- 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.
- If using the pecans, spread them on a baking sheet and toast at 350F for 10 minutes or until fragrant.
- Once the pecans are cooled, chop them small and set them aside for later.
- Preheat the oven to 350F and grease and line with parchment paper two 9" round cake pans.
- In a medium-sized bowl, whisk together the almond flour, baking powder, baking soda, salt and pumpkin pie spice until combined.
- In another medium-sized bowl, whisk the eggs, brown sugar and granulated sugar until smooth. Add the olive oil, pumpkin puree, lemon juice and vanilla and mix again until smooth.
- Add the wet ingredients to the dry ingredients and mix with a wooden spoon until combined.
- 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.
- Let the cakes cool completely before frosting.
- 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.