Fluffiest Gluten-Free Pumpkin Cake Recipe Ever

Name: Fluffiest Gluten-Free Pumpkin Cake Recipe Ever
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 large eggs (room temperature); 1½ cup (300 g) granulated sugar; 15 ounce canned pumpkin puree (Libby's brand recommended); ½ cup (109 g) oil (any preferred); 2 teaspoons pure vanilla extract; 2 cup (292 g) gluten-free all purpose flour (Cup4Cup gluten-free flour recommended); 2 teaspoons baking powder; 1 teaspoon baking soda; 1½ teaspoon ground cinnamon; ¾ teaspoon ground cloves; ¾ teaspoon ground ginger; ½ teaspoon nutmeg; ½ teaspoon salt; 8 ounce (227 g) full-fat cream cheese (chilled); 2 cup (480 g) heavy whipping cream (chilled); 1 cup (120 g) powdered sugar; 2 teaspoons vanilla extract

8 steps

Prep:15minCook:30min

It's time to end all searches for gluten-free pumpkin cake recipes! This magnificently light, fluffy pumpkin sheet cake is easy to make using gluten-free all purpose flour, avoiding common problems like a dense, heavy crumb. How? Using a simple technique borrowed from sponge cake and less oil makes this homemade cake knock-out airy. Spread on the heavenly whipped cream cheese frosting and you have the best cake recipe ever!

Updated at: Thu, 21 Nov 2024 04:14:21 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories545.9 kcal (27%)

Total Fat34.2 g (49%)

Carbs60.6 g (23%)

Sugars38 g (42%)

Protein5.6 g (11%)

Sodium341.1 mg (17%)

Fiber2.7 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

4eggs

large, room temperature

1 ½ cupgranulated sugar

15 ouncepumpkin puree

canned, brand recommended

½ cupoil

any preferred

2 teaspoonspure vanilla extract

2 cupgluten-free all purpose flour

Cup4Cup gluten-free flour recommended

2 teaspoonsbaking powder

1 teaspoonbaking soda

1 ½ teaspoonground cinnamon

¾ teaspoonground cloves

¾ teaspoonground ginger

½ teaspoonnutmeg

½ teaspoonsalt

8 ouncefull-fat cream cheese

chilled

2 cupheavy whipping cream

chilled

1 cuppowdered sugar

2 teaspoonsvanilla extract

Instructions

Step 1

Preheat the oven to 350°F. Spray a 9X13-inch baking pan with nonstick cookin spray.

Step 2

Use a stand mixer fitted with the whisk attachment or a hand mixer fitted with the double beaters. Beat the eggs and sugar together until pale, thick, fluffy and tripled in volume. It should take about 5-7 minutes on a high speed. Meanwhile whisk together dry ingredients in a separate small bowl.

Step 3

Add the pumpkin puree, oil and vanilla to the egg / sugar mixer. Use whisk attachment to beat until combined.

Step 4

Add the dry ingredients, half at a time, to the egg mixture, beating with the whisk attachment until the flour is just mixed in. Try not to over mix or the cake will be dense. Use a spatula to scrape down the bottom and sides and fold in any unmixed flour. The batter will be thick.

Step 5

Spread the batter evenly into prepared pan. Using an offset spatula to spread evenly. Bake for 30-35 minutes, or until the cake middle is set. I like to use a cake tester since this is a higher moisture cake and you want to make sure it's fully baked. Set on a wire rack to cool completely before frosting.

Step 6

When the cake is completely cool, prepare the frosting. In a large bowl, place the cream cheese and beat with whisk attachment until creamy. Add the powdered sugar and vanilla. Beat until well combined, scraping down bowl halfway through.

Step 7

Add the chilled whipping cream. Beat on low speed to combine. Increase the speed to medium and beat until stiff peaks form and volume increases, about 3-5 minutes.

Step 8

Spread the frosting on the cooled cake. You will question the amount of frosting. Just go with it. It's a thick cake layer and you will be happy about the ratio of frosting to cake once you dive in! Refrigerate leftovers.

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