
This layered pumpkin cake is warmly spiced with cinnamon, ginger, nutmeg, and cloves, giving it that deep, cozy flavor that makes it feel like a fall celebration cake. Coconut oil and real pumpkin puree keep the crumb moist and tender, while eggs give the layers a soft, springy structure that holds up beautifully once stacked. The frosting whips up light and fluffy, sweetened with powdered sugar and a touch of vanilla, and spreads into smooth, billowy layers between and around the cake. A final dusting of cinnamon on top adds a little extra warmth and a nice finishing touch before serving. It's a great pick for a gluten free dessert table, especially if you want something that still feels like a classic layer cake rather than a compromise.
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Learn more →12 servings

Bob’s Red Mill 1 to 1 Baking Flour
Bob's Red Mill Baking Flour, 1 to 1, Gluten Free
King Arthur Gluten Free Measure for Measure Flour


















Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt until evenly combined.
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