Moist Gluten Free Pumpkin Cake with cream cheese frosting is the ultimate easy fall dessert! Dairy free option.
There is something about the combination of gluten free pumpkin cake with cream cheese frosting. Pumpkin and cream cheese just go hand in hand!
How to make dairy free pumpkin cake?
Since my family is dairy right now, I didn't use my go-to easy cream cheese frosting, but instead whipped up a dairy free cream cheese frosting to spread over this gluten free pumpkin sheet cake.
The cake itself is super easy to whip up. No stand mixer required! It is very similar to my gluten free pumpkin cupcakes and my gluten free pumpkin spice latte cupcakes, but in a super easy sheet cake baked in a 9x13 pan.
I love baking sheet cakes in my glass pan that has a lid so that I can bake and store my finished frosted cake in the same dish. So easy! No fuss! This recipe also makes a great pumpkin snack cake!
I whisk together the dry ingredients, then make a "well" in the center and add the wet ingredients to the "well" so I can whisk just the wet ingredients together, and then stir the batter together. Then I only have to use 1 bowl too!
Once the cake is cool I spread the frosting on top, no need for a piping bag or any decorations, though I am always up for sprinkles! You could also garnish your cake with a sprinkle of cinnamon sugar.
As a busy work-at-home mom with 2 small kids I love recipes that make minimal dirty dishes, but don't compromise on taste. This gluten free pumpkin cake is that kind of recipe!
This is the perfect pumpkin cake recipe to bring to a gluten free potluck or to enjoy with family and friends to make any day a little bit more special.
📖 Recipe
Gluten Free Pumpkin Cake
Moist Gluten Free Pumpkin Cake with cream cheese frosting is the ultimate easy fall dessert! Dairy free option.
Ingredients
- ⅔ cup brown sugar
- 2 cups gluten free flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon xanthan gum (omit if your flour already contains it)
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- pinch of ground cloves
- 2 eggs
- ½ cup oil
- ¾ cup milk (I used almond milk to make it dairy free)
- ¾ cup 100% pumpkin puree (NOT pumpkin pie mix)
For the Dairy Free Cream Cheese Frosting
- 4 oz dairy free cream cheese
- 2 oz (¼ cup) vegan butter
- 2 ½ cups powdered sugar
- 1 ½ teaspoons vanilla extract
Instructions
- Preheat your oven to 350F. Lightly grease a 9x13 baking pan.
- In a mixing bowl whisk together the brown sugar, flour, baking powder and soda, salt, xanthan gum, and spices.
- Make a "well" in the dry ingredients and add the eggs, oil, milk, and pumpkin puree to the "well." Whisk the wet ingredients together, and then incorporate them into the dry ingredients until you have a smooth batter.
- Pour the batter into the prepared pan and bake for bake for 22-24 minutes or until a toothpick inserted near the center comes out mostly clean.
- Let cool completely, then frost with dairy free cream cheese frosting OReasy cream cheese frosting
For the dairy free cream cheese frosting
- Using electric beaters or a stand mixer whip the dairy free cream cheese and vegan butter until smooth and fluffy (2-3 minutes). Add the powdered sugar and vanilla, beat at low speed until incorporated and then at higher speed until light and fluffy, another 2-3 minutes.
Notes
- I used my gluten free flour blend, If you use another gluten free flour, you may need a little bit less or more flour.
- If you can enjoy dairy (lucky you) you can absolutely use a regular cream cheese frosting, You can use my easy cream cheese frosting recipe , or simply substitute regular cream cheese and butter in the cream cheese frosting.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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365 Everyday Value Canned Pumpkin, 15 Ounce
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Pumpkin Spice Extract | Rodelle Kitchen
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Bob's Red Mill Gluten Free White Rice Flour, 24-ounce (Pack of 4)
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Bob's Red Mill Gluten Free Brown Rice Flour, 24-ounce (Pack of 4)
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Bob's Red Mill Finely Ground Tapioca Flour, 20-ounce (Pack of 4)
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Bob's Red Mill Potato Starch, 24-ounce (Pack of 4)
Nutrition Information
Yield 16 Serving Size 1Amount Per Serving Calories 339Total Fat 14gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 9gCholesterol 41mgSodium 250mgCarbohydrates 48gFiber 1gSugar 27gProtein 5g
All nutrition info is a guestimate and will vary depending on the ingredients you use.
Laura
This was one of the most delicious things I have ever eaten in my life! I’m super pregnant and have been craving cheesecake or something with cream cheese frosting.... made a half batch and ate all but two pieces in two days 🤦🏻♀️
flippindelicious
I'm so happy you enjoyed my recipe, Laura. Those pregnancy cravings are nothing to fool around with. I'm so glad that my recipe brought you joy. Happy Baking! -Brianna
victoria Schwartz
Hi I too loved the cake..
Can you give me the ratios of gf Bob redmills flours for a good gf flour mix.
flippindelicious
Hi Victoria, so happy you enjoyed this cake recipe! You can find the recipe for my gluten-free flour blend on my gluten free flour page. The ratio is essentially 2 parts rice flour (I use one bag each of the brown and white rice flour) plus 1 part each of tapioca starch and potato starch.
Happy Baking! -Brianna
Rachel
will this work with a standard shop bought GF flour?
flippindelicious
Hi Rachel,
There isn't really such a thing as "standard" gluten-free flour since all gluten free flour blends are a little bit different. They all work a little bit differently in recipes. That being said, a pre-mixed gluten free flour blend should work fine in this recipe. The flour you use does have a big effect on the final taste and texture, so I highly recommend you scroll through my gluten free flour page. It has a ton of information on many different gluten free flours and will be really helpful in choosing the right gluten free flour for you, and figuring out any adaptations you'll need to make when using it.
Happy Baking! -Brianna
Tamara
Delicious! I couldn’t wait for it to cool properly so iced it while still warm and ate it warm. Yum
flippindelicious
Nothing takes longer than waiting for a cake to cool when you are hungry! And sometimes, you just need a warm slice of cake. So glad you enjoyed the cake and my recipe! -Brianna
Jen
This was my first gluten-free cake and it may be my last. It turned out gummy and flat as a pancake. I followed the instructions carefully and measured all ingredients carefully. I do r know what happened. I used an expensive GF flour, too: Cup4Cup. I ended up baking it for 29 min since at 22 min it clearly needed a bit more time. It puffed up a lot while baking (unevenly, but I’m. Or after any awards), but then deflated pretty quickly once it started to cool. I actually threw the cake away it’s so gummy. Any experienced GF bakers have any tips? A family member is GF now and I want to master at least a few desert options going into the holidays. Thank you!
Candace Weiss
Imo this recipe needs more liquid (milk and oil) since more gluten-free flours tend to soak up moisture in the cake batter. That could lead to the cake tasting dry or "gummy".
flippindelicious
Thanks for the tip Candace!