Rate this post

In issues of style can we- please- all agree? 

Come collectively as united? 

Ignore the over-marketing of “PUMPKIN SPICE”?

Put together our style buds for gluten-free maple pumpkin deliciousness?



Then what are you ready for? Whip up this moist and tender great thing about a cake. One in all our household’s favorites- from the archives, again in our New England days. Right here it’s, plucked from the archives on your pumpkin spice loving pleasure.

At the moment 
it snowed. Our first snow of the season. After photographing the
yard oak and apple branches dusted in sugary white like some fairy
confection I considered James Taylor’s line in his tune, Candy Child James: “The Berkshires appeared dream-like on account of that frosting”. 

And I made a decision to bake a cake.

tried to whistle my manner again to the home, to pierce the mushy silence
that solely snowfall can carry, however I’m not gifted in whistling.

A crow swung low overhead and cawed, unimpressed with my feeble tune.



Karina’s Maple Frosted Pumpkin Cake Recipe

By Karina Allrich December 2005.

This cinnamon laced pumpkin cake is so moist and scrumptious, you may by no means consider it is gluten-free. (The recipe is inherently dairy-free- apart from the frosting. See notes under to maintain the icing GF/CF.)


Three additional massive natural free-range eggs
2 cups natural mild brown sugar, not packed
half of cup oil (you decide your favourite)
1 15-oz.can cooked pumpkin (not the pumpkin pie blend- simply plain canned pumpkin)
2 teaspoons bourbon vanilla extract
2 cups gluten-free flour combine* see notes
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons floor cinnamon
1 teaspoon gluten-free Pumpkin Pie Spice
half of teaspoon sea salt


Preheat oven to 350ºF. Line a 10 x 13″ baking pan with greased parchment paper.

Beat the eggs in a big mixing bowl until mild and frothy; add the brown sugar, beat until easy; add the oil, pumpkin, and vanilla; beat to mix.

In a separate bowl, whisk collectively the dry substances (the GF flour combine by means of sea salt). Add the dry substances into the moist combination a bit at a time and beat to combine- for 2 minutes.

Pour the batter into the ready baking pan. Bake in a pre-heated oven for 30 minutes, or till the cake is agency and a picket decide inserted into the middle emerges clear.

Cool on a wire rack when you make your frosting.

Maple Cream Cheese Icing:


eight oz. softened cream cheese or vegan cream cheese
3-Four tablespoons softened unsalted butter or vegan margarine
Three to Four tablespoons pure maple syrup
1 half of teaspoons bourbon vanilla extract
Three cups GF powdered sugar (extra, if wanted)


Beat till the cream cheese and butter till fluffy. Add Three tablespoons of the maple syrup, and vanilla. Add within the powdered sugar a cup at a time; beat until easy. Add one other tablespoon maple syrup, if wanted. Add extra sugar, if wanted.

When the cake is cool, frost with the Maple Cream Cheese Icing. Sprinkle with finely chopped pecans or walnuts, if desired. For nut-free, skip the nuts.

Yields 15 items.

Retailer cake chilled. Wrap and freeze leftovers after 2 days for greatest style and texture.

Recipe Supply: glutenfreegoddess.blogspot.com

All photos & content material are copyright protected, all rights reserved. Please don’t use our photos or content material with out prior permission. Thanks. 

Karina’s Notes:

My GF flour combine adjustments from recipe to recipe. For this cake I used my commonplace baking combine – 1 cup sorghum flour (or brown rice flour) + half of cup buckwheat flour + 1/Four cup tapioca starch + 1/Four cup quinoa flour. Quinoa flour has a powerful, nutty style that compliments pumpkin and spice. Almond flour additionally works properly as a substitute of the quinoa flour. [See comments below for more discussion on baking with various flours.]

To start with of my gluten-free journey- beginning manner again in 2001- I usually used Pamela’s Final Baking & Pancake Combine as my all-purpose GF flour combine. It really works properly on this recipe. I used a easy vanilla icing, and sprinkled sweetened flaked coconut on prime.

To make sweets for future treats: This pumpkin cake freezes fairly properly. I place the entire frosted cake into the freezer for about 20 – 30 minutes earlier than slicing and wrapping particular person items (this chills the frosting a bit so it does not stick as you slice and wrap). I retailer the wrapped items in a zip-sealed freezer bag.

To maintain this delicious cake dairy-free use dairy-free frosting or vegan cream cheese and buttery unfold, or natural coconut oil, or Spectrum Natural Shortening; and add an additional teaspoon or two of vanilla extract.

Reader Christine experiences she made this recipe as cupcakes- with a lot success. She mentioned it took about 20 minutes for the cupcakes to bake.

Take pleasure in sugary treats carefully.