Recipe: Gluten Free Pumpkin Cake

We stumbled across a recipe for a pumpkin cake that is a great way to get into the Halloween spirit. We adapted the recipe to be gluten free. It turned out great and is a fun activity to do with your kids. Enjoy!

Cake:

4 cups of all gluten free all purpose flour.

1 tablespoon gluten free baking powder.

1 ½ teaspoon baking soda.

1 teaspoon cinnamon.

½ teaspoon salt.

1 can (15 oz.) pumpkin puree.

½ cup milk.

2 teaspoons gluten free vanilla extract.

1 cup unsalted butter, softened.

2 cups sugar.

5 eggs.

Decoration:

1 can (16 oz.) vanilla frosting

Orange gel food coloring.

2 large bags of gluten free orange and yellow candies (M&Ms or Reese’s Pieces).

1 gluten free chocolate covered candy bar (Snickers).

Pre-heat oven to 350 degrees. Grease two medium oven-safe glass bowls and set aside.

In a medium bowl, combine gluten free flour, baking powder, baking soda, cinnamon and salt. Set aside.

Mix the pumpkin, milk and gluten free vanilla extract in a small bowl. Set aside.

Beat butter with an electric mixer until smooth. Slowly add sugar and beat until light and fluffy. Add one egg at a time and beat well after each egg. Slowly add about 1/3 of flour mixture and beat until well mixed. Add ½ of pumpkin mixture and mix well. Continue alternating flour and pumpkin mixtures, ending with the flour mixture. Beat until smooth.

Divide mixture evenly between two glass bowls. Bake batter at 350 degrees for 55 to 65 minutes or until golden and a toothpick comes out clean when inserted into the center.

Transfer cakes into wire rack to cool. Cool completely (about 1 hour).

To decorate, add orange gel to vanilla frosting to tint frosting orange. Trim the tops of the cakes to make level.

Spread frosting on one cake’s cut side. Place second cake on top of first to form a circle. Trim any excess cake to make round.

Spread a thin layer of frosting on half of the cake (from top to bottom). Decorate your pumpkin with orange and yellow candies to make it look like a jack-o-lantern. Continue to frost and decorate cake.

To add stem, cut the gluten free chocolate bar on an angle and add to the top of the pumpkin.

Enjoy!

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