Gluten Free Spicy Pumpkin Cake Recipes

GLUTEN-FREE SPICY PUMPKIN CAKE

Gluten-Free Spicy Pumpkin Cake image

Serve this cake during the holidays for a delicious alternative to pumpkin pie.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h45m

Yield 16

Number Of Ingredients 22

Ingredients

3/4 cup finely ground tapioca flour
3/4 cup potato starch flour
1/2 cup white rice flour
1/2 cup finely ground almond flour
1/4 cup sweet white sorghum flour
1/4 cup garbanzo and fava flour
1 teaspoon xanthan gum
1 teaspoon guar gum
2 teaspoons gluten free baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 eggs
1 cup sunflower or canola oil
1/4 cup almond milk, soymilk or regular milk
3/4 cup canned pumpkin (not pumpkin pie mix)
1 1/2 cups granulated sugar
2 teaspoons pure vanilla
1 teaspoon cider vinegar
2 tablespoons powdered sugar

Steps:

Heat oven to 350°F. Spray 10-inch nonstick fluted tube cake pan with cooking spray (without flour).
In medium bowl, mix flours, xanthan gum, guar gum, baking powder, salt, cinnamon, ginger, nutmeg and cloves with whisk; set aside. In large bowl, beat eggs, oil, milk, pumpkin, granulated sugar, vanilla and vinegar with electric mixer on low speed until smooth. Gradually add flour mixture, beating on medium speed 2 minutes until well blended. Pour batter into pan.
Bake 30 minutes. Cover cake with parchment paper; bake 25 to 30 minutes longer or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 2 hours. Sprinkle cake with powdered sugar.

Nutrition Facts : Calories 330, Carbohydrate 40 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 21 g, TransFat 0 g

GLUTEN-FREE PUMPKIN SPICE CAKE

Gluten-Free Pumpkin Spice Cake image

OK, just got the double thumbs up and a jumbled "thsrcxs!" from kids with mouths full of cake, so I guess it's a keeper. Took 2 different recipes, added my own twists and there you have it.

Provided by gemini jodi

Categories Dessert

Time 50m

Yield 1 9x13 pan, 18 serving(s)

Number Of Ingredients 21

Ingredients

3 eggs
1 1/2 cups dark brown sugar
6 tablespoons butter, melted
1 (15 ounce) can pumpkin (not pumpkin pie filling)
1/2 cup applesauce
1 cup gluten-free oats
2 teaspoons vanilla
2 1/2 teaspoons cinnamon
2 teaspoons ginger
1 1/2 teaspoons nutmeg
1/2 teaspoon ground cloves
2 cups gluten-free baking mix
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon xanthan gum
1/2 teaspoon sea salt
8 ounces cream cheese, room temperature
4 tablespoons butter
4 tablespoons maple syrup
2 teaspoons vanilla
2 1/2-3 cups powdered sugar

Steps:

Preheat oven to 350 degrees, spray or prep 9x13 baking dish.
Mix together in large bowl: eggs, sugar, butter, pumpkin, applesauce, oats, vanilla, cinnamon, ginger, nutmeg, and cloves. Set aside and let sit for at least 5 minutes. (Allows oats to soften and spices to "mingle.").
In medium mixing bowl, combine baking mix, baking soda, baking powder, and xanthan gum. Add slowly to wet ingredients, mix well, but do not overmix.
Pour into prepared baking dish, bake for 25-30 minutes or until toothpick inserted in center comes out clean.
For Icing:.
While cake cools, mix all icing ingredients together, beat for 1 minutes.
I iced the cake while still warm, poked cake with toothpick, so icing soaked into cake.
Garnish with chopped pecans or walnuts on icing, if you want.

Nutrition Facts : Calories 275.4, Fat 11.8, SaturatedFat 7.2, Cholesterol 66.1, Sodium 294.4, Carbohydrate 41.5, Fiber 0.5, Sugar 37.2, Protein 2.4

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