Gluten-Free Pumpkin Cream Cheese Cake
A delicious and moist gluten-free pumpkin cake with a rich cream cheese frosting.
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Ingredients
Cake Ingredients
- 1 cup Pumpkin Puree
- 1 cup Sugar
- ½ cup Vegetable Oil
- 4 Eggs
- 1 ½ cups Gluten-Free Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- ½ teaspoon Nutmeg
- ½ teaspoon Salt
Cream Cheese Frosting Ingredients
- 8 oz Cream Cheese softened
- ¼ cup Butter softened
- 2 cups Powdered Sugar
- 1 teaspoon Vanilla Extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a baking pan.
- In a large mixing bowl, combine the pumpkin puree, sugar, and vegetable oil. Mix well.
- Add the eggs one at a time, beating well after each addition.
- In another bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared baking pan and bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and butter until smooth.
- Gradually add the powdered sugar and vanilla extract, beating until the frosting is smooth and creamy.
- Once the cake has cooled, spread the cream cheese frosting evenly over the top.
- Slice and serve. Enjoy!
Nutritional Value
Calories: 350kcal | Carbohydrates: 45g | Protein: 5g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 70mg | Sodium: 300mg | Potassium: 150mg | Fiber: 2g | Sugar: 30g | Vitamin A: 4000IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 1.5mg
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