Last week, my friend, Michelle, celebrated a birthday and I decided to bake her a cake. Since she has an October birthday, I thought it would only be fitting to make her a pumpkin cake! It’s been a busy fall and I haven’t been doing much baking so I was looking forward to the opportunity to get my hands messy in the kitchen.
I perused online for recipes and ended up going with a slightly adapted version of Gluten-Free Goddess’ Pumpkin Cake recipe. She bakes dairy free and I decided to make this cake with dairy products too so I went with butter instead of olive oil. Also, I was feeling a tad pressed for time so I didn’t make icing from scratch. I went with Betty Crocker’s cream cheese frosting which is labeled “Gluten Free” on the container. (Sure, buying store bought icing isn’t as yummy as making your own but it is a way to cut a little time, and dishes, out of your preparation.)
The cake turned out pretty well, and leftovers even held up for a few days afterward. The only change I would make to my version of the recipe, is not use an entire ½ cup of almond flour. I like some texture from almond flour but not too much. I would maybe go with ¼ cup of almond flour and ¾ cup of tapioca instead of ½ and ½.
Fall Pumpkin Cake (adapted from Gluten-Free Goddess)
- 3 large eggs
- 2 cups light brown sugar
- 1 stick butter, room temperature
- 1 15-oz can cooked pumpkin
- 2 teaspoons vanilla extract
- ½ cup white rice flour
- ½ cup almond flour
- ½ cup tapioca flour
- ½ cup sorghum flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
Preheat oven to 350. Grease a 10×13 baking pan. (Gluten-Free Goddess lines with parchment paper and greases, but I didn’t.) Mix dry ingredients (white rice flour through salt) together in bowl.
In a mixing bowl, beat eggs until “light and frothy.” Add the butter, and mix. Then add brown sugar and mix thoroughly. Add pumpkin and vanilla and mix until all ingredients are blended. Add dry ingredients to the wet mixture, a little at a time, and beat to combine, for two minutes.
Pour batter into baking pan and bake in preheated oven for 30 minutes. Cool on a wire rack. Once cooled, turn cake onto a platter. (I actually didn’t use the whole cake for the birthday event because it was so big and wouldn’t fit nicely on my platter.) Ice the cake with store bought (or homemade) icing and decorate however you’d like.
Enjoy with friends! It’s plenty for a crowd. Happy Fall!