Gluten-Free Spicy Pumpkin Cake

Gluten-Free Spicy Pumpkin Cake

Looking for a fruit dessert? Then check out this spicy pumpkin cake sprinkled with powdered sugar - a delicious treat!

Prep Time

30

Minutes

Total Time

3:45

Hrs:Mins

Makes

16

servings

3/4
cup finely ground tapioca flour
3/4
cup potato starch flour
1/2
cup white rice flour
1/2
cup finely ground almond flour
1/4
cup sweet white sorghum flour
1/4
cup garbanzo and fava flour
1
teaspoon xanthan gum
1
teaspoon guar gum
2
teaspoons gluten free baking powder
1/2
teaspoon salt
1
teaspoon ground cinnamon
1
teaspoon ground ginger
1/8
teaspoon ground nutmeg
1/8
teaspoon ground cloves
3
eggs
1
cup sunflower or canola oil
1/4
cup almond milk, soymilk or regular milk
3/4
cup canned pumpkin (not pumpkin pie mix)
1 1/2
cups granulated sugar
2
teaspoons pure vanilla
1
teaspoon cider vinegar
2
tablespoons powdered sugar
  1. Heat oven to 350°F. Spray 10-inch nonstick fluted tube cake pan with cooking spray (without flour).
  2. In medium bowl, mix flours, xanthan gum, guar gum, baking powder, salt, cinnamon, ginger, nutmeg and cloves with whisk; set aside. In large bowl, beat eggs, oil, milk, pumpkin, granulated sugar, vanilla and vinegar with electric mixer on low speed until smooth. Gradually add flour mixture, beating on medium speed 2 minutes until well blended. Pour batter into pan.
  3. Bake 30 minutes. Cover cake with parchment paper; bake 25 to 30 minutes longer or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 2 hours. Sprinkle cake with powdered sugar.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tips
Serve this cake during the holidays for a delicious alternative to pumpkin pie.
Never worry about overbeating gluten free batters. There’s no gluten to overdevelop, and beating this batter for 2 minutes makes the cake lighter.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 330
    • (Calories from Fat 150),
  • Total Fat 17g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 40mg;
  • Sodium 150mg;
  • Total Carbohydrate 40g
    • (Dietary Fiber 2g,
    • Sugars 21g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 1/2 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.