This gluten-free pumpkin spice cake is the perfect break from pumpkin pie. Moist, tender, and topped with cranberries and glaze, this is an easy treat to whip up for a cozy fall afternoon tea.
Friends, you know I love me some good old pumpkin pie (and pecan pie, and pumpkin pecan pie with a twist of brown sugar, too). But sometimes, you just need a break from all that pie. That's where this gluten free cake comes in - it's a simple, easy, and moist treat that captures the spirit of fall.
I came up with this recipe during my third autumn in Canada. The excitement of pumpkin pie had faded a bit, but I still loved the flavors of the season. On a cool Saturday afternoon, I wanted something sweet and comforting, but not complicated.
Looking through my pantry, I caught the scent of pumpkin pie spice, and an idea formed. Why not use those flavors in a cake? Something quick to make, without the work of a pie crust, but still full of pumpkin goodness.
The result is this easy gluten-free pumpkin cake - now my go-to when I want to change things up. This cake is easy to make, and great for surprise visitors or when you want your home to smell like autumn without spending too long in the kitchen. Honestly, it's probably the softest gluten-free cake I've ever made. And best part is, my kiddos loved this cake upon first bite!
This cake fits in anywhere - at a casual brunch or a holiday dinner. Its soft, amazing gluten free texture and well-balanced spices make it popular, and being gluten-free means everyone can enjoy it.
If you're ready to try something different in your fall baking, give this gluten free pumpkin cake recipe a shot. It might become a new autumn tradition for you, just as it has for me. Let's get started and see how easy it is to make this comforting cake in your own kitchen.
Ingredients
- Gluten-free flour - A good gluten-free flour blend is the base of our cake, ensuring everyone can enjoy a slice. All-purpose flour works for those without gluten sensitivities. If your GF flour doesn't have xanthan gum, add 1 teaspoon.
- Pumpkin pie spice - A blend of cinnamon, ginger, nutmeg, and allspice that captures autumn's essence.
- Baking soda - Our leavening agent, giving the cake its perfect rise.
- Salt - Enhances all the flavors and balances the sweetness of your dessert.
- Butter - Adds richness and that irresistible buttery flavor. Use melted vegan butter for a dairy free version.
- Sugar - Sweetens and helps create a tender crumb.
- Egg - Binds the ingredients and adds structure. For vegan option, try Just Egg.
- Vanilla extract - Adds depth and warmth to the flavor profile.
- Pumpkin puree - The star ingredient, bringing moisture and quintessential fall flavor. Fresh pumpkin puree yields the best pumpkin flavor and color, but no one will know if you use canned pumpkin puree. Just make sure it's pumpkin puree and not pumpkin pie filling.
- Powdered sugar - Forms the base of our simple glaze.
- Milk - Used to thin the glaze for your pumpkin dessert. Almond milk works well for a dairy-free option.
- Fresh cranberries - optional, for garnish.
See the recipe card for exact quantities to make this recipe perfectly.
Don't want to make your own? This organic pumpkin pie spice mix is great!
Equipment
A 9x13 inch baking pan is ideal for this recipe. It allows the cake to bake evenly and makes for easy serving.
A classic-sized pan for cakes, bar cookies, brownies, casseroles and so much more.
Step-By-Step Instructions
Preparation
Preheat your oven to 350°F (175°C) and grease your 9x13 inch baking pan. In a medium bowl, whisk together the gluten-free flour, pumpkin pie spice, baking soda, and salt to make this cake gluten-free. This creates the dry mix that will form the base of your cake batter.
How to make this gluten-free pumpkin cake recipe
In a large bowl, melt the butter and mix it with the sugar until smooth. Add the egg, vanilla, and pumpkin puree, stirring until well combined. This wet mixture should have a beautiful orange hue.
Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix; we want to keep the batter light and airy.
Pour into pan
Pour the batter into your prepared pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. The kitchen will fill with the most inviting aroma as it bakes.
Once done, remove it from the oven and let it rest until the cake is completely cool in the pan.
Make glaze
For the glaze, mix powdered sugar, milk, vanilla extract, and a pinch of pumpkin pie spice in a small bowl. Adjust the consistency by adding more milk if needed. Transfer to a small plastic bag, snip off a corner, and drizzle over the cooled cake in a zigzag pattern to make this recipe even more appealing.
Serve gluten-free pumpkin cake
This cake is delicious on its own, but can also be served with a dollop of whipped cream or a scoop of vanilla ice cream. It's perfect for dessert, but I won't tell if you sneak a piece for breakfast!
Storage And Freezer Instructions
This delicious pumpkin cake stays moist for up to 5 days when stored in an airtight container at room temperature. For longer storage, you can keep this cake covered in the refrigerator for up to a week.
To freeze this pumpkin cake, cut the cake into individual portions, wrap individual pieces of cake in plastic wrap and then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Top Tips
Don't overmix the batter - this can lead to a tough cake.
Let the cake cool completely before adding the glaze for the best texture and appearance.
For extra flavor, try adding chopped nuts or chocolate chips to the batter or on top.
Accompanying Dishes And Serving Suggestions
I find that this gluten-free pumpkin spice cake pairs wonderfully with a warm cup of spiced chai or a pumpkin spice latte for the ultimate fall treat.
For a festive dessert spread, serve alongside other autumn favorites like apple crisp or pecan pie. For more gluten-free Thanksgiving recipes, try my sweet potato casserole and roasted carrots with hazelnuts.
This cake also makes a great addition to a fall brunch menu, paired with savory dishes like a good pear and brie quiche.
Remember, the simple flavors of this cake make it versatile - I love this recipe because it can be dressed up with cream cheese frosting for special occasions, or enjoyed as comforting easy pumpkin treats.
Recipe
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
Gluten-free Pumpkin Spice Cake
Equipment
- 9 x 13 baking pan
Ingredients
- 2 cups gluten-free flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter melted
- 1 ¼ cups sugar
- 1 egg
- 2 teaspoons vanilla
- 1 cup fresh pumpkin puree canned pumpkin puree is also fine
For drizzle glaze:
- 1 cup powdered sugar
- 1-2 tablespoons milk
- ¼ teaspoon vanilla extract
- ⅛ teaspoon pumpkin pie spice
- ½ cup fresh cranberries optional, for garnish
Instructions
- Preheat oven to 350°F. Grease 9x13 inch pan.
- Mix flour, pumpkin pie spice, baking soda, and salt.
- In another bowl, mix butter, sugar, egg, vanilla, and pumpkin puree.
- Combine wet and dry ingredients.
- Spread in pan and bake for 25-30 minutes.
- Cool completely in pan.
- For drizzle glaze:
- Mix powdered sugar, 1 tablespoon milk, vanilla, and pumpkin pie spice.
- Add more milk gradually until the glaze is thick but pourable.
- Transfer glaze to a small plastic bag and snip corner, or drizzle the glaze in a zigzag pattern over cooled bars with a spoon.
- Top with sliced cranberries, if desired.
- Let glaze set for about 15 minutes before cutting into bars, or leaving as is for a more traditional cake.
- Serve and enjoy.
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