By mamagourmand.com
Fluffiest Gluten-Free Pumpkin Cake Recipe Ever
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: Tue, 03 Dec 2024 19:50:32 GMT
Nutrition balance score
Unbalanced
Glycemic Index
70
High
Glycemic Load
43
High
Nutrition per serving
Calories546 kcal (27%)
Total Fat34.2 g (49%)
Carbs60.7 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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