Gluten-Free Pumpkin Cake with Cream Cheese Frosting
There is something so warm and comforting about having fresh baked goods in the kitchen with warm fall spices wafting throughout the house. This is seriously the best pumpkin cake. After I finished shooting these photos, my family devoured this cake that same day. I think everyone had just “one more bite” when they walked through the kitchen, and suddenly, this cake was gone.
This gluten-free pumpkin sheet cake topped with cream cheese icing tastes like pumpkin pie filling and a cake got married. It’s such a dreamy combination for the cooler fall weather. The creamy and slightly tangy cream cheese frosting is the perfect addition to the moist pumpkin cake bursting with fall spices. You can serve this decadent and moist cake as a special breakfast, a regular dessert, or even a Thanksgiving dessert.
If you are going the breakfast route, I always try to include some type of protein like sausage links or eggs to help keep my kids from bouncing off the walls with all of the sugar. This moist gluten-free cake tastes amazing with freshly brewed coffee or a pumpkin spice latte.
For other recipes full of fall spices that are also super easy to make, be sure to check out these top recipes using baked apples or family-favorite pumpkin desserts: Paleo Apple Crisp with Crumble, Baked Pumpkin Donuts, and Pumpkin Pecan Pie Cookies.
Easy Recipe
Creating a delicious gluten-free pumpkin dessert has never been easier! I love the ease of making a full cake recipe instead of individual muffins. The pouring time, icing application, and clean up all take less time. Five extra minutes to pour cake mix into muffin tins, individually ice muffins/cupcakes, and clean each muffin tin versus just pouring the batter into one cake pan saves so much time.
Simple Ingredients
- Gluten-Free Flour Blend – Be sure your chosen gluten-free flour blend contains xanthan gum, which acts as a binding agent to hold everything together. My two favorite gluten-free flour blends are made by Bob’s Red Mill and King Arthur, but use whatever flour blend you prefer. Although I love paleo treats, almond flour is not a recommended substitute and if used will substantially change the final texture.
- Baking Powder and Salt – These two ingredients are key as they give the sheet cake rise, resulting in a moist gluten-free pumpkin cake.
- Pumpkin Pie Spice, Ground Nutmeg, and Ground Cloves – Be sure you are using fresh spices (less than a year old) to ensure your final product is packed with flavor.
- Eggs – Using room temperature eggs will help all of your ingredients emulsify better, resulting in a better final product. I have not tried this recipe using flax eggs to make this a vegan pumpkin cake recipe. If you do, be sure to comment below on how it turns out.
- Sugar – For a lower sugar content, you could blend half regular refined sugar with half coconut sugar. However, I personally have not tried this method. If you do, be sure to leave a comment on how it turns out. I would not try maple syrup or honey as a substitute for this recipe as they will likely change the final texture.
- Coconut Oil – I love the subtle sweetness and coconut flavor added to the cake with this choice of oil. Avocado oil is another great substitute. For health reasons, my family does not use canola oil or vegetable oil, but those oils are essentially tasteless and would be good substitutes.
- Canned Pumpkin Puree – There’s really no substitute here unless you would like to make your own.
- Vanilla – Vanilla extract is my favorite addition to any baked goods recipe as it adds such depth of flavor and beautiful warmth.
- Dairy-Free Cream Cheese – My experience is that not all dairy-free cream cheeses are created equal. Trader Joe’s sells my favorite (and most affordable) brand, so I like to stock up during baking season. Daiya and Kite Hill make good dairy-free cream cheese options, but I would not suggest using Violife for this recipe. You can also use regular cream cheese, if tolerated.
- Vegan Butter – Use any vegan butter you like, and of course, if you don’t need to be dairy-free, regular butter works great in this recipe.
- Powdered Sugar – Regular powdered sugar works best in this recipe. To lower the sugar content, monkfruit sweetener also works, but I have found that substitute alters the taste.
- Optional (Pecans): Sprinkling a handful or two of chopped pecans on top adds a nice subtle nutty flavor and the perfect crunch.
Storage Instructions
- Counter Storage: Place the frosted cake in an airtight container or cover tightly with plastic wrap. The cake will stay fresh at room temperature for up to 3 days.
- Refrigerator Storage: Store the frosted cake in an airtight container or wrapped tightly in plastic wrap for up to 7 days. When ready to serve, remove from the refrigerator and let sit on the counter for 30-45 minutes to bring to room temperature for the best taste and texture.
- Freezer Storage: For best results, freeze the unfrosted cake for up to 3 months. Wrap the completely cooled cake tightly in plastic wrap, then place in an airtight container. Store the frosting separately in its own airtight container. When ready to serve, thaw the cake overnight in the refrigerator, then let it sit at room temperature for 30-45 minutes before frosting. Give the thawed frosting a good stir before icing the cake.
Gluten-Free Pumpkin Cake with Cream Cheese Frosting
Ingredients
For the Cake:
- 1 cup gluten-free flour blend with xanthan gum
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 2 eggs room temperature
- 2/3 cup granulated sugar
- ½ cup coconut oil
- 1 cup canned pumpkin puree
- 1 tsp vanilla
For the Vegan Cream Cheese Frosting:
- 4 oz dairy-free cream cheese room temperature
- 5 tbsp dairy-free butter softened
- 1 tsp vanilla extract
- 1 ½ cups Powdered Sugar
Optional:
- 1/2 cup chopped pecans
Instructions
- Preheat your oven to 350°F and grease a 9×13-inch cake pan. You can also use an 8×11-inch baking pan.
- In a large mixing bowl, mix together the wet ingredients: eggs, sugar, oil, pumpkin puree, and vanilla. Stir until combined.
- In a separate bowl, whisk together the dry ingredients: gluten-free flour, baking powder, salt, cinnamon, nutmeg, and cloves. Gradually add the dry ingredients to the wet ingredients, mixing until a smooth cake batter forms. I used a whisk, but you can also use a hand mixer or stand mixer.
- Pour the cake batter into the prepared cake pan.
- Bake in the preheated oven for approximately 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- While the cake is cooling on a wire rack, prepare the vegan cream cheese frosting. In a mixing bowl, beat the dairy-free cream cheese and softened dairy-free butter until smooth and creamy. Slowly add the powdered sugar and finally the vanilla extract at medium speed.
- For best results, wait until the cake has cooled completely, then spread the vegan cream cheese frosting evenly over the top.
- Although not a part of the original recipe, you can sprinkle some chopped pecans over the top of the cake.
