Skip to content

Pumpkin Cake with Creamcheese Frosting

As promised here is a delicious gluten-free dessert recipe for the Thanksgiving holiday! If you missed the other thanksgiving recipes, check them out here.







Once cooled you can ice the cake.

Pumpkin Cake with Creamcheese Frosting

Ingredients
  

  • 3 large eggs
  • 2 cups muscovado organic brown sugar(you could use reg brown sugar)
  • 1/2 cup grapeseed oil
  • 1 medium sugar pumpkin cooked**(or 1 15oz can cooked pumpkin)
  • 2 tsp vanilla
  • 1 cup sorghum flour
  • 1/2 cup sweet rice flour
  • 1/4 cup cornstarch
  • 1/4 cup quinoa flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp cardamom
  • 1/2 tsp salt

Instructions
 

  • Preheat oven to 350 degrees.
  • Spray a 9×11 pan with cooking spray.
  • Beat eggs in large mixing bowl til light and frothy.
  • Add brown sugar and beat.
  • Add oil, pumpkin and vanilla.
  • Beat until combined.
  • In a separate bowl, add the dry ingredients and mix.
  • Add dry ingredients into wet ingredients and beat until smooth (about 2 minutes).
  • Pour batter into pan and bake for 30 minutes, or until cake is firm.
  • Remove from oven and cool.
  • Once cooled you can ice the cake
Tried this recipe?Let us know how it was!


Creamcheese Icing

Ingredients
  

  • 1 pkg cream cheese softened
  • 4 T softened butter
  • 1 1/2 tsp vanilla
  • 3 cups gf icing sugar

Instructions
 

  • Beat cream cheese and butter until fluffy.
  • Add vanilla.
  • Add icing sugar a little at a time and beat until smooth.
Tried this recipe?Let us know how it was!