Gluten Free Pumpkin Spice Cake

Total time1 hr 55 min

Prep time20 min

Cook time35 min

Layered with warm cinnamon, ginger, nutmeg, and cloves, this cake gets its deep color and moisture from real pumpkin puree and applesauce, so every slice stays soft and dense without ever feeling greasy. The batter comes together in two bowls with a flax-and-water binder standing in for eggs, then bakes into two tall, springy layers that hold their shape beautifully once cooled. A billowy cream cheese frosting, sweetened with powdered sugar and a touch of vanilla, gets swept over the top and sides in thick, swoopy layers for that classic bakery finish. A final dusting of cinnamon on top makes it look as good as it tastes. It's a great pick for a Gluten Free dessert table, especially around fall gatherings or holiday potlucks. Rich, spiced, and generously frosted, this one disappears fast whenever it's served.

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Ingredients

12 servings

For the cake

2 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
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6 tbsp water
2 cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
½ tsp salt
1 can (15 oz) pumpkin puree
½ cup unsweetened applesauce
1 cup granulated sugar
½ cup packed light brown sugar
½ cup neutral oil (such as canola oil or vegetable oil)
1 tsp vanilla extract

For the frosting

8 oz cream cheese, softened
¼ cup unsalted butter, softened
2 cups powdered sugar, sifted
1 tsp vanilla extract
1 pinch salt

For serving

½ tsp ground cinnamon (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes until the mixture thickens to a gel-like consistency.

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