Gluten Free Pumpkin Cake (Edit recipe)

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This gluten free pumpkin cake is quick, easy, and so cozy! It's the perfect dessert for fall. This cake has warm autumn spices and a thick smear of buttercream frosting!

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PREP TIME

10 minutes

COOK TIME

35 minutes

INGREDIENTS

10

Serves: 15

Ingredients

2 cups Gluten-Free All-Purpose Flour - King Arthur
2 tsp Pumpkin Pie Spice - Primal Palate
1.5 cups Brown Sugar
2 tsp Baking Soda
0.5 cup Plain Greek Yogurt
0.666 cup ARGILOS IV MILD Extra Virgin Olive Oil (500ml) - Argilos
15 oz Organic Pumpkin - Thrive Market
1 tsp Pure Vanilla Extract
4 Eggs
2 cups Cream Cheese Frosting

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. First, preheat the oven to 350 degrees Fahrenheit. Place a piece of parchment paper in a 9 inch by 13 inch pan.
2. In a mixing bowl, combine the gluten free flour, brown sugar, pumpkin pie spice, baking soda, and salt.
3. Next, mix in the remaining ingredients (except for the frosting).
4. Pour into the lined pan. Smooth into an even layer.
5. Bake for 35 to 38 minutes or until a toothpick inserted comes out clean.
6. Allow the cake to cool before frosting.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	382
Fat:	15 g
Carbohydrates:	59 g
Protein:	2 g
Cholesterol:	1 g
Sodium:	254 mg
Fiber:	1 g
Sugars:	36 g
Sugar Alcohol:	0 g
Calculated per serving.