It’s crazy to think that the first day of fall is right around the corner. Where has this year gone? Even though stores have been packed with Halloween decor for a month, it doesn’t feel like cooler weather and holidays are almost here. Fall is my favorite time of year because the best fruits and vegetables are in season. I could eat pumpkin, squash, apples, Brussels sprouts, and cauliflower every day (and I usually do!). To celebrate the start of the new season, I whipped up this gluten-free pumpkin layer cake. Pumpkin is amazing to bake with because it helps to keep baked goods moist and can replace some of the butter. This cake is loaded with spices to enhance the pumpkin flavor, and topped with cream cheese frosting to add a tang. You could even omit the frosting and this cake would still be delicious on its own.
I created a simple decoration on this cake by piping pumpkins and pressing pepitas along the side. My hobby in high school was cake decorating, so I’m hoping to refresh my memory on the skills I learned. Back then, I was baking and decorating cakes for showers and birthdays. I’ll have to dig up some old pictures of those cakes. I’ve found that cake decorating is not like riding a bicycle. It’s been so long since I’ve decorated cake that I forgot almost everything I learned. This cake might not win awards for being the best decorated, but it sure would for its taste!
Give this recipe a try and let me know what you think! I’d love to see pictures of how you’ve decorated your gluten-free pumpkin layer cake.
Gluten-Free Pumpkin Layer Cake
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Loading...This gluten-free pumpkin layer cake is moist and full of spices. It’s the perfect dessert for the start of fall.
Ingredients
- 1/2 cup butter, melted and slightly cooled
- 1/4 cup (57g) plain Greek yogurt (I used 2%), room temperature
- 1 15-oz can pumpkin purée
- 2/3 cup (128g) granulated sugar
- 2/3 cup (128g) packed brown sugar
- 4 eggs, room temperature
- 2 tsp pure vanilla extract
- 2 cups (224g) blanched almond flour
- 2 tbsp (15g) tapioca flour
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 tsp salt
- 1 tbsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp ginger
- 1/4 tsp cloves
- 1/2 cup dry roasted pepitas, optional for garnishing
- 1 batch of cream cheese frosting
Instructions
Preheat the oven to 325 degrees Fahrenheit (162 degrees Celsius). Spray two 9-inch round cake pans with cooking spray and lightly dust with tapioca flour. Shake off the excess flour.
In a medium-sized bowl, whisk the butter, Greek yogurt, pumpkin, and sugars until well combined. Whisk in the eggs and vanilla extract.
In a separate bowl, stir the almond flour, tapioca flour, baking soda, baking powder, salt, and spices. Add the dry ingredients to the wet and stir until just combined.
Divide the batter among the baking pans. Bake for 35 minutes, or until a toothpick inserted comes out clean.
Remove the pans from the oven and cool for 30 minutes before removing the cakes from the pans. Cool completely before frosting. Once frosted, top with pepitas and enjoy!
Nutrition
-
230 Calories
-
22.3g Carbohydrates
-
14g Fat
-
5.2g Protein
-
4.5g Saturated fat
-
17.6g Sugar
Notes
Nutrition excludes frosting and pepitas.
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