Gluten Free Pumpkin Cake

There’s nothing quite like the warm aroma of spices and pumpkin baking in the oven on a crisp autumn day. This gluten free pumpkin cake is the perfect seasonal treat—moist, fluffy, easy to make, and blissfully free from gluten. Whether you’re catering to dietary needs or simply love pumpkin desserts, this cake delivers both flavor and texture that rivals any traditional recipe.

Why You’ll Love This Gluten Free Pumpkin Cake

Perfect Texture: Soft, moist, and fluffy—never dry or crumbly.
Simple Ingredients: No hard-to-find flours or additives here.
Kid and Crowd Approved: No one will guess it’s gluten free.
Adaptable: Easily convert it to dairy-free or vegan.

What You’ll Need

Dry Ingredients

1 1/2 cups gluten-free all-purpose flour (with xanthan gum)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves

Wet Ingredients

3/4 cup canned pumpkin puree (not pumpkin pie filling)
2/3 cup brown sugar
1/2 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract

Step-by-Step Instructions

1. Preheat & Prep

Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch or 9×9-inch square baking pan with parchment paper for easy removal.

2. Combine Dry Ingredients

In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and spices. This ensures even distribution and prevents clumping.

3. Mix Wet Ingredients

In a large bowl, whisk together the pumpkin puree, sugars, oil, eggs, and vanilla extract until smooth and well combined.

4. Add Dry to Wet

Gradually add the dry ingredients to the wet mixture. Stir gently until no streaks of flour remain. Avoid overmixing to keep the cake tender.

5. Bake

Pour the batter into the prepared pan and smooth the top. Bake for 32–38 minutes or until a toothpick inserted into the center comes out clean.

6. Cool & Frost (Optional)

Let the cake cool completely in the pan before transferring to a wire rack. For an extra indulgent finish, top with cream cheese frosting or a simple dusting of powdered sugar.

Tips for Success

Use quality gluten-free flour: A reliable 1:1 gluten-free flour (like Bob’s Red Mill or King Arthur Baking’s Gluten-Free Mix) yields the best texture.
Don’t skip spices: They add depth and help elevate the pumpkin flavor.
Check your puree: Ensure you’re using 100% pure pumpkin, not pumpkin pie mix with added sweeteners and spices.

Gluten Free Pumpkin Cake Variations

Add-Ins & Twists

Chocolate Chips: For a sweet surprise in every bite.
Chopped Walnuts or Pecans: Adds crunch and nuttiness.
Dairy-Free: Use plant-based oil and frosting substitutes like vegan butter or coconut cream.
Egg-Free: Use flax eggs (1 tbsp flaxseed + 3 tbsp water = 1 egg equivalent) for a vegan cake.

How to Store Gluten Free Pumpkin Cake

This cake stays moist for days, making it perfect for meal prep or holiday gatherings.

Room Temperature: Store covered for up to 2 days.
Refrigerator: Keeps fresh for up to 5–6 days when sealed properly.
Freezer: Freeze unfrosted cake slices for up to 2 months. Thaw at room temperature.

Best Frosting for Pumpkin Cake

Cream Cheese Frosting (Gluten-Free)

A tangy-sweet cream cheese frosting complements the spiced cake beautifully. Here’s a quick recipe:

8 oz cream cheese, softened
1/4 cup unsalted butter
1 tsp vanilla extract
1 1/2 cups powdered sugar

Beat all ingredients until smooth and spreadable. Frost only when the cake is fully cooled.

Health Benefits of Pumpkin

Pumpkin is more than just seasonal goodness.

Rich in Vitamin A: Supports vision and immune function.
High in Fiber: Helps digestion and satiety.
Loaded with Antioxidants: Fights inflammation and boosts skin health.

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Frequently Asked Questions

Can I make this gluten free pumpkin cake vegan?

Yes! Use flax eggs in place of eggs and a dairy-free milk alternative. Ensure your sugar is vegan-certified as well.

What’s the best gluten-free flour for pumpkin cake?

Use a trusted 1-for-1 gluten-free all-purpose flour that includes xanthan gum. Bob’s Red Mill or King Arthur’s GF flour work well.

How do I keep the cake moist?

Don’t overbake and use the right flour blend. Pumpkin itself helps lock in moisture, so always use fresh puree.

Can I freeze gluten free pumpkin cake?

Absolutely! Freeze slices individually wrapped in plastic wrap and store in an airtight container for up to 2 months.

Conclusion: Bake and Savor the Season

This gluten free pumpkin cake is proof that you don’t have to sacrifice texture or flavor to enjoy allergen-friendly baking. With rich pumpkin flavor, warming spices, and a tender crumb, it’s bound to become a fall favorite.

Ready to try it yourself? Bake it today and share your creations by tagging us on Instagram @yourbrand. Don’t forget to check out our collection of gluten-free dessert recipes for more inspiration!