Welcome the cozy embrace of autumn with this exceptionally delicious **Gluten-Free Pumpkin Cake**. Infused with quintessential fall flavors and crafted using wholesome, health-conscious ingredients, this cake is a delightful treat for any occasion. The best part? You’ll only need one bowl and a trusty wooden spoon to bring this comforting dessert to life, making it perfect for both seasoned bakers and beginners alike.
The Ultimate Gluten-Free Pumpkin Cake Recipe for Fall
If you’re a fan of our popular Flourless Pumpkin Muffins or have indulged in the rich flavors of our Healthy Pumpkin Bread, prepare to fall in love with this healthier take on a classic: our irresistible Gluten-Free Pumpkin Cake. This recipe stands out as a beacon of wholesome baking, proving that you don’t need gluten to create an incredibly moist, flavorful, and satisfying dessert.
This dense, flavor-packed, fall-inspired delight is meticulously made with better-for-you ingredients without compromising on taste. Its simplicity is a true selling point – requiring only one bowl for mixing, readily available pantry staples, no specialized hand mixers, and a single baking pan. This streamlined process ensures that even on the busiest days, a slice of homemade pumpkin cake is within easy reach.
Our commitment to healthier ingredients shines through: we swap traditional wheat flour for nutrient-rich oat flour, reduce the amount of oil by incorporating applesauce, and opt for healthy coconut oil. Complemented by a single egg, pure pumpkin puree, and an generous blend of aromatic spices, this truly is a guilt-free indulgence. Of course, a giant scoop (or two) of vanilla bean ice cream might tip the nutritional scales a bit, but hey, you’re “saving” those calories with the cake itself, right? Enjoy every blissful bite!
Why Choose This Healthier Gluten-Free Pumpkin Cake?
In a world where delicious often means decadent and unhealthy, this Gluten-Free Pumpkin Cake offers a refreshing alternative. We believe that wholesome ingredients can lead to extraordinary flavors, and this cake is a testament to that philosophy. Here’s why this recipe stands above the rest:
- Nutrient-Rich Oat Flour: Unlike refined wheat flour, oat flour brings a host of benefits. It’s naturally gluten-free, rich in fiber, and contains essential vitamins and minerals, contributing to a cake that’s not just tasty but also more satisfying and beneficial for digestion.
- Reduced Fats with Applesauce: By using applesauce, we significantly cut down on the amount of added oil, making the cake lighter without sacrificing moisture. Applesauce also adds a subtle natural sweetness, allowing us to use less refined sugar.
- Healthy Coconut Oil: When oil is needed, we choose coconut oil for its unique fatty acid profile and delightful aroma that complements the pumpkin and spices perfectly. Ensure it’s melted and cooled to avoid clumping.
- Abundant Fall Spices: This cake isn’t shy on flavor! A harmonious blend of cinnamon, allspice, and nutmeg creates that quintessential warm, cozy pumpkin pie spice taste that defines autumn.
- One-Bowl Wonder: Minimize cleanup and maximize enjoyment. The straightforward one-bowl method means less time washing dishes and more time savoring your creation.
- Naturally Gluten-Free: Perfect for those with celiac disease or gluten sensitivity, this cake ensures everyone can enjoy a slice of fall comfort without worry.
Simple Steps to Bake Your Gluten-Free Pumpkin Cake
Baking this delightful cake is incredibly straightforward. Follow these easy steps, which correspond to the photo collage above, to achieve a perfect, moist, and flavorful result every time.
- Prepare Your Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, applesauce, thoroughly melted and cooled coconut oil, egg, milk, and vanilla extract. Whisk these ingredients together until the mixture is smooth and well incorporated, ensuring no lumps remain.
- Incorporate Dry Ingredients: To the same bowl, add all the dry components: oat flour, ground cinnamon, allspice, nutmeg, baking soda, baking powder, salt, and dark chocolate chips.
- Gentle Mixing: Using a wooden spoon or spatula, mix the wet and dry ingredients just until they are completely combined. Be careful not to overmix, as this can lead to a denser, tougher cake texture.
- Transfer and Bake: Spoon the freshly prepared cake batter into a generously greased and floured (with oat flour) 9-inch round cake pan. Ensure the pan is well-prepared to prevent sticking. Bake as directed in the recipe card below until a toothpick inserted into the center comes out clean.
Remember, patience is key! Allowing the cake to cool properly ensures it sets beautifully and retains its delightful moisture and tenderness.
Effortless Homemade Oat Flour: A Gluten-Free Essential
Making your own oat flour is surprisingly simple and much more economical than buying it pre-made. If you have quick oats or old-fashioned rolled oats on hand, you can transform them into fine oat flour in a flash!
- Choose Your Oats: Add either quick oats or old-fashioned rolled oats to a food processor or a small, powerful blender. It’s crucial to avoid steel-cut oats for this process, as their coarser texture makes them difficult to grind into a fine flour.
- Blend to Perfection: Secure the lid and blend or pulse the oats until they are transformed into a fine, powdery flour. This usually takes just a minute or two, depending on your appliance.
- Ensure Uniformity: Pause blending periodically and stir the oats around. This helps to ensure that all the oats are finely ground, leaving no whole or partially ground oats behind. You want a consistent flour-like texture.
- Accurate Measurement: Always measure your oat flour *after* blending it into flour, not before. The volume of oats changes significantly once ground, so measuring post-blending ensures accuracy in your recipe.
Using fresh homemade oat flour gives your cake a delightful texture and a subtle, wholesome flavor that complements the pumpkin perfectly.
Common Questions & Expert Tips for Your Pumpkin Cake
Is Canned Pumpkin Gluten-Free?
Generally, canned pumpkin puree is naturally gluten-free. However, it’s always prudent to double-check the label for certification or any “contains gluten” warnings, especially if you have a severe gluten sensitivity or celiac disease. Some brands might process pumpkin in facilities that also handle gluten-containing products, leading to potential cross-contamination. Look for brands that explicitly state “gluten-free” or are made in a dedicated gluten-free facility for complete peace of mind.
What is Pumpkin Spice Made Of?
Pumpkin spice is a magical blend of warm, inviting spices that perfectly capture the essence of fall. While store-bought blends are convenient, making your own ensures freshness and allows for customization. Our homemade pumpkin pie spice recipe is available right here and typically includes a delightful combination of ground cinnamon, nutmeg, ginger, cloves, and allspice. For those who adore an extra kick of warmth, feel free to add up to 1 more teaspoon of this fragrant blend to your Gluten-Free Pumpkin Cake batter!
The Health Benefits of Pumpkin
Pumpkin isn’t just for carving and lattes; it’s a nutritional powerhouse! This vibrant orange squash is packed with vitamins, minerals, and antioxidants. It’s an excellent source of Vitamin A (in the form of beta-carotene), which is crucial for vision and immune function. Pumpkin also provides Vitamin C, Vitamin E, potassium, and fiber, contributing to heart health and digestive well-being. Incorporating pumpkin into your desserts, like this cake, allows you to enjoy a treat that offers more than just deliciousness.
Mastering Your Gluten-Free Pumpkin Cake: Essential Tips
Achieving the perfect Gluten-Free Pumpkin Cake is simple with these expert tips:
- Choose High-Quality Pumpkin Puree: The quality of your pumpkin puree significantly impacts the cake’s flavor and texture. We highly recommend using a reputable brand like Libby’s® for its consistent thickness and rich flavor. Some brands can contain excessive water, which may alter the cake’s consistency. If your pumpkin puree appears watery, gently press it between a few paper towels to absorb any extra liquid before adding it to the batter. Crucially, always ensure you’re using 100% pure pumpkin puree, not pumpkin pie filling, which contains added spices and sugars.
- Mindful Pumpkin Measurement: This Gluten-Free Pumpkin Cake recipe calls for precisely 1 cup of pumpkin puree, meaning you won’t use an entire standard can. Don’t worry about waste; we’ve included some fantastic ideas below on how to utilize your leftover pumpkin puree!
- Perfectly Cooled Coconut Oil: When the recipe specifies melted coconut oil, it’s essential that it’s also at room temperature. Adding hot melted oil directly to your cold ingredients can cause the batter to clump or solidify prematurely, affecting the cake’s smooth texture. Melt the oil and then allow it ample time to cool completely before incorporating it into your wet ingredients.
- Generous Pan Preparation is Key: Before introducing any of the luscious pumpkin cake batter, dedicate time to thoroughly prepare your baking pan. Generously grease the 9-inch round pan, then “flour” it with oat flour. For an even easier release, you can also line the bottom of the pan with parchment paper and give it a light spray with nonstick cooking spray. This extra step ensures your beautifully baked cake slides out effortlessly.
- Don’t Overmix: With gluten-free baking, overmixing can still lead to a dense texture. Mix just until ingredients are combined.
- Cool Completely: Allow the cake to cool in the pan for 10-15 minutes before transferring to a wire rack. For the best firm texture, let it cool completely to room temperature. It’s very moist right out of the oven and benefits from a few hours to set.
Important Gluten-Free Note
When baking gluten-free, vigilance is paramount. While the ingredients listed in this recipe are naturally gluten-free, some products may be processed in facilities that also handle wheat or other gluten-containing items, leading to cross-contamination. To ensure your cake is truly gluten-free, always scrutinize the labels of all your ingredients. Look for products certified or explicitly labeled “gluten-free” to safeguard against any hidden gluten.
Delicious Ideas for Leftover Pumpkin Puree
Don’t let that extra pumpkin puree go to waste! It’s a versatile ingredient that can be incorporated into a variety of dishes, from breakfast to decadent desserts. Here are some fantastic recipes to inspire you:
- Pumpkin Overnight Oats: Start your day with a healthy, convenient, and flavorful breakfast.
- Pumpkin Protein Shake: Enjoy the taste of pumpkin pie in a nutritious, easy-to-make drink.
- Pumpkin Cheesecake Bars: Indulge in these rich and creamy bars, perfect for a special treat.
- Healthy Pumpkin Bread: A delightful blend of sweetness and wholesome goodness for any time of day.
- Pumpkin Snickerdoodles: A comforting pumpkin twist on a beloved classic cookie recipe.
Gluten-Free Pumpkin Cake
Equipment
- Cake pan 9-inch round
Ingredients
- 1 cup pumpkin puree not the whole can
- 1/4 cup applesauce
- 1/2 cup unsweetened vanilla almond milk
- 1/4 cup melted coconut oil at room temperature
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup sugar
- 1 cup oat flour see note 1
- 1-1/2 teaspoons ground cinnamon
- 1 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup dark chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Prepare a 9-inch round baking pan by generously greasing it and then dusting it with oat flour. Be liberal with the flour, as it helps prevent sticking. Alternatively, line the bottom of the pan with parchment paper and lightly spray with a nonstick cooking spray.
- If your pumpkin puree appears excessively wet, blot it gently with a paper towel to remove extra moisture. In a large mixing bowl, combine the pumpkin puree, applesauce, unsweetened vanilla almond milk, room temperature melted coconut oil, egg, vanilla extract, and sugar. Whisk these ingredients thoroughly until they are well combined and smooth.
- Add the oat flour (refer to Note 1 for making your own), ground cinnamon, allspice, nutmeg, baking soda, baking powder, salt, and dark chocolate chips to the wet mixture. Mix gently with a wooden spoon or spatula until the batter is just combined. Avoid overmixing to keep the cake tender.
- Pour the prepared batter into your baking pan. Bake for 40–50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Be vigilant not to overbake, as this can lead to a dry cake and diminish its wonderful moisture and softness.
- Once baked, allow the cake to cool in the pan for about 10-15 minutes. Then, carefully transfer it onto a wire rack to complete its cooling process. For the best texture and firmness, this cake is ideally cooled thoroughly to room temperature. It will be very moist right out of the oven and benefits from a few hours to firm up slightly.
Recipe Notes
Gluten-Free Assurance: If you have a gluten intolerance or celiac disease, it is critical to verify that all ingredients you use are certified gluten-free and have been processed in a gluten-free facility to avoid cross-contamination.
Storage Instructions: For optimal freshness and flavor, this delicious Gluten-Free Pumpkin Cake is best enjoyed within 1–2 days of baking. Store it loosely covered at room temperature. You’ll find that its moistness tends to intensify slightly with storage, making it even more delightful the next day.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.