The Best Gluten-Free Pumpkin Snacking Cake
APPROXIMATE MACROS per serving (12 slices)u003cbru003eu003cstrongu003ecalories:u003c/strongu003e ~225u003cbru003eu003cstrongu003eprotein:u003c/strongu003e ~3.5gu003cbru003eu003cstrongu003ecarbs:u003c/strongu003e ~24gu003cbru003eu003cstrongu003esugar:u003c/strongu003e ~13gu003cbru003eu003cstrongu003efiber:u003c/strongu003e ~2gu003cbru003eu003cstrongu003efat:u003c/strongu003e ~13g
Servings 12 servings
Calories 225kcal
Ingredients
- 1 3/4 cups gluten-free 1:1 baking flour (with xanthan gum) 1/4 cup almond flour (for moisture + tender crumb) 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 1 1/2 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp ground ginger 1/4 tsp allspice (optional) 2 large eggs, room temp 1 cup canned pumpkin purée (not pumpkin pie filling) 1/2 cup maple syrup 1/3 cup plain greek yogurt or thick dairy-free yogurt 1/3 cup avocado oil or melted coconut oil 1 tsp vanilla extract
- easy frosting
- 4 oz cream cheese, softened 1/4 cup (4 tbsp) unsalted butter, softened (or vegan butter) 3/4 to 1 cup powdered sugar (adjust to taste and thickness) 1/2 tsp vanilla extract or paste
Instructions
- preheat the oven to 350°F (175°C). grease or line an 8x8” square or 9” round cake pan.
- in a large bowl, whisk together dry ingredients: gluten-free flour, almond flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and allspice.
- in another bowl, whisk wet ingredients: eggs, pumpkin puree, maple syrup, yogurt, oil, and vanilla until smooth.
- combine the wet and dry ingredients until just mixed. don’t overmix.
- pour batter into the pan and smooth the top. bake for 34–36 minutes, or until a toothpick inserted in the center comes out clean.
- cool completely before frosting or slicing. enjoy plain, with a dusting of powdered sugar, or a maple cream cheese frosting.
- for the frosting, beat cream cheese and butter together until smooth and fluffy (about 1 min). add vanilla and 3/4 cup powdered sugar. beat again until creamy and thick. add more sugar if you want a firmer frosting. spread on fully cooled cake and refrigerate to help it set.