Are you craving a warm, comforting, and utterly delicious cake but need to avoid gluten? Look no further! This gluten-free pumpkin cake recipe is the perfect answer. It's surprisingly easy to make, bursting with autumnal flavors, and moist enough to satisfy even the most discerning palate. Forget dry, crumbly gluten-free cakes – this one is the real deal. It's a fantastic addition to your repertoire of healthy meals and quick dinner ideas, perfect for a cozy night in or a special occasion.
Ingredients:
This recipe makes one 9-inch cake.
- 1 ½ cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 ½ cups pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- ¾ cup unsweetened applesauce
- ¾ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup chocolate chips (optional)
- ½ cup chopped pecans or walnuts (optional)
Instructions:
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Using gluten-free flour for greasing helps prevent sticking.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt. This ensures even distribution of the leavening agents.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk together the pumpkin puree, sugar, applesauce, oil, eggs, and vanilla extract until well combined.
Step 4: Combine Wet and Dry
Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix; overmixing can lead to a tough cake.
Step 5: Add Mix-ins (Optional)
If using, gently fold in the chocolate chips and/or nuts.
Step 6: Bake
Pour the batter into the prepared cake pan and spread evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool and Serve
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Serve and enjoy!
Cooking Tips for the Best Gluten-Free Pumpkin Cake:
- Don't overmix the batter: Overmixing develops gluten (even in gluten-free flour), resulting in a tough cake. Mix until just combined.
- Use a good quality gluten-free flour blend: The success of this recipe relies on a blend that contains xanthan gum, which helps bind the ingredients and create a moist texture.
- Room temperature ingredients: Using room temperature eggs and other ingredients helps them emulsify better, resulting in a smoother batter.
- Check for doneness: Start checking for doneness around 50 minutes. Every oven is different, so adjust baking time as needed.
Variations:
- Spiced Pumpkin Cake: Add a pinch of cayenne pepper for a warm kick.
- Cream Cheese Frosting: Top with your favorite cream cheese frosting for an extra decadent treat.
- Maple Glaze: Drizzle a simple maple glaze over the cooled cake for a touch of sweetness.
Nutritional Information (per serving, approximate):
This will vary depending on the specific ingredients used. Nutritional information is best calculated using an online nutritional calculator with your exact ingredients.
This gluten-free pumpkin cake is a delicious and healthy addition to your homemade cooking repertoire. It's perfect for those looking for easy recipes and delicious dishes that are also kind to their bodies. Enjoy this autumnal delight!