on Sep 18, 2024 If you are looking for the perfect pumpkin recipe for fall, this gluten free pumpkin cake checks all the boxes! It is made-from-scratch with tender pumpkin, gluten free cake, and topped with a sugar and spice topping. And don’t forget the drizzle of pumpkin pie spice icing! You will use a gluten-free flour to create this homemade cake and just watch kids and adults devour it slice by slice. With the perfect balance of pumpkin and spice, you’ll want to add this easy dessert to your pumpkin recipes this fall. It would make a wonderful addition to Christmas or Thanksgiving breakfast. Check out our pumpkin ice cream recipe for another great option or whip up these no bake pumpkin rice krispie treats! So fun.
This Gluten Free Pumpkin Cake Recipe Is
Similar to a gluten-free pumpkin coffee cake Made from scratch Easy recipe Flavorful cake for fall New pumpkin recipe to try Canned pumpkin recipe Freezer friendly
Ingredients Needed
Gluten Free Flour – You will want to use a gluten free all purpose flour for this cake mix recipe. Sugar Baking Powder Baking Soda Salt Milk – You can use whole milk, 2%, or even reach for almond milk if you want a plant-based milk. Unsalted Butter – If you use salted butter just omit the salt in the cake ingredients. Egg Vanilla Extract Pumpkin Puree – Make sure it is pumpkin puree and not pumpkin pie mix. They are not the same thing. Brown Sugar – The brown sugar is for the sugar and spice topping. It offers a caramel-flavor to the topping. Pumpkin Pie Spice – A must for this pumpkin dessert. Powdered Sugar – You will use powdered sugar for the glaze. If your powdered sugar is lumpy, feel free to sift before making the pumpkin glaze.
How to Make
Full steps on this pumpkin cake are in the printable recipe card at the bottom of the post. This is a quick walk through on how to make this delicious gluten-free cake. Step One: Preheat the oven and grease your 9″ cast iron skillet with butter. Step Two: Then in a large mixing bowl you will add in your dry ingredients. Gluten free flour, sugar, baking powder, baking soda and salt. Toss to mix, and set aside. Step Three: Now in a medium bowl and an electric mixer work on your wet ingredients. Combine the milk, butter, pumpkin puree, egg and vanilla together. Step Four: Now work in the dry ingredients and mix the cake batter until it is mixed. Step Five: Pour the prepared cake batter into the prepared skillet. Step Six: in a separate bowl add your butter, brown sugar and pumpkin spice seasoning.
Step Seven: Pour the sugar and spice mixture over the cake, and use a butter knife or toothpick to swirl in the mixture to the cake batter. Step Eight: Bake as directed, and once the cake is done allow it to cool. Use a toothpick to stick in the center of the cake to ensure the cake is fully cooked. Step Nine: In a bowl make your icing, and spoon the icing over the moist gluten-free pumpkin spice cake and then slice and serve. Your kitchen smells amazing right now!
Variations
Swap the icing with a maple cream cheese frosting. Add in some walnuts or chopped pecans into the cake batter. Sprinkle on some chocolate chips once the cake is baked. Milk chocolate or white chocolate chips work great. If you want to make it a vegan recipe reach for vegan butter and a flax eggs for the recipe. Then swap out the dairy with plant based. Use an 8×8″ square or 9″ round cake pan if you do not have a cast iron skillet. Make this cake with regular all-purpose flour if you don’t need it to be gluten free. Most flours should be a one to one swap but double check with your products.
Storing Leftover Cake
Room Temperature – You can store your cake in an airtight container at room temperature for up to 3 days. Or you can refrigerate the cake for up to 5 days. For a moist cake you can always warm the cake in the microwave for a few seconds to freshen the cake and soften it up. Freezer – You can also freeze any of the cake you don’t plan to eat. Place in a freezer container and then freeze for 1-3 months. Then when you are wanting to eat some of the cake, thaw on the counter. Then when a sweet tooth craving hits you can pull a slice out from the freezer. If you loved this recipe, please leave a star rating and/or comment below! 🌟
Print the Recipe Card
This pumpkin skillet cake has all the best flavors of fall. Serve it as a holiday dessert or just go ahead and eat it for breakfast. Who am I to judge? Like this post? Share it with friends!
