This gluten-free pumpkin cake with maple icing is a delightful treat that combines the warm flavors of pumpkin and spices with a sweet, rich maple glaze. Perfect for autumn gatherings or a cozy dessert, this cake is moist, flavorful, and sure to please everyone, even those with dietary restrictions.
If you don't usually bake gluten-free, you might need to pick up some gluten-free flour. Make sure it's a blend designed for baking to ensure the best texture. Pumpkin puree is often found in the baking aisle, especially during the fall season. Maple syrup should be pure, not the pancake syrup variety, for the best flavor in your icing.
Ingredients For Gluten-Free Pumpkin Cake With Maple Icing
Pumpkin puree: Adds moisture and a rich, earthy flavor to the cake.
Gluten-free flour: A blend of flours that provides structure without gluten.
Brown sugar: Sweetens the cake and adds a hint of molasses flavor.
Vegetable oil: Keeps the cake moist and tender.
Eggs: Help bind the ingredients and provide structure.
Baking powder: Leavening agent that helps the cake rise.
Baking soda: Works with the baking powder to leaven the cake.
Cinnamon: Adds warmth and spice to the cake.
Nutmeg: Provides a subtle, nutty flavor that complements the pumpkin.
Salt: Enhances the flavors of the other ingredients.
Powdered sugar: Used in the icing for a smooth, sweet finish.
Maple syrup: Adds a rich, sweet flavor to the icing.
Milk: Thins the icing to the desired consistency.
Technique Tip for This Recipe
When mixing the pumpkin puree, brown sugar, and vegetable oil, ensure they are well-blended before adding the eggs. This helps to create a smoother batter and ensures even distribution of ingredients. Additionally, when combining the dry ingredients with the wet mixture, do so gradually to avoid overmixing, which can result in a denser cake. For the maple icing, if it appears too thick, add a few more drops of milk to achieve the desired consistency.
Suggested Side Dishes
Alternative Ingredients
pumpkin puree - Substitute with sweet potato puree: Sweet potato puree has a similar texture and sweetness, making it a great alternative.
gluten-free flour - Substitute with almond flour: Almond flour provides a nutty flavor and is also gluten-free, but it may make the cake denser.
brown sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and a similar caramel-like flavor.
vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is a healthier fat option.
eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg. This is a good vegan alternative that helps bind the ingredients.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder.
baking soda - Substitute with baking powder: Use 3 times the amount of baking powder, but this may affect the taste slightly.
cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice contains cinnamon along with other spices that complement the pumpkin flavor.
nutmeg - Substitute with allspice: Allspice has a similar warm flavor profile and can be used in the same quantity.
salt - Substitute with sea salt: Sea salt has a more complex flavor and can be used in the same quantity.
powdered sugar - Substitute with coconut sugar blended into powder: Blending coconut sugar into a fine powder makes it a healthier alternative to powdered sugar.
maple syrup - Substitute with honey: Honey has a similar sweetness and viscosity, making it a good substitute.
milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking recipes.
Other Alternative Recipes Similar to This Cake
How to Store / Freeze This Cake
To keep your pumpkin cake fresh and moist, store it in an airtight container at room temperature for up to 3 days. If you prefer, you can also refrigerate it for up to a week. Just make sure the container is well-sealed to prevent the cake from drying out.
If you want to enjoy your gluten-free pumpkin cake over a longer period, freezing is a great option. First, let the cake cool completely. Then, wrap it tightly in plastic wrap, followed by a layer of aluminum foil. This double wrapping helps to protect the cake from freezer burn and keeps it tasting fresh.
For added convenience, consider slicing the cake into individual portions before freezing. This way, you can easily thaw and enjoy a single slice without having to defrost the entire cake. Place the wrapped slices in a resealable freezer bag or an airtight container, and label it with the date.
When you're ready to indulge in your frozen pumpkin cake, simply remove the desired number of slices from the freezer. Let them thaw at room temperature for a few hours or overnight in the refrigerator. If you're in a hurry, you can also use the microwave to defrost the cake slices. Just be sure to use a low power setting to avoid drying them out.
Once thawed, you can add the maple icing if you haven't done so already. If the icing has already been applied before freezing, it should still taste delicious after thawing. However, you might want to give it a quick whisk to restore its smooth texture before drizzling it over the cake.
How to Reheat Leftovers
Oven Method:
- Preheat your oven to 300°F (150°C).
- Place the leftover pumpkin cake on a baking sheet.
- Cover the cake with aluminum foil to prevent it from drying out.
- Heat for about 10-15 minutes or until warmed through.
- Remove the foil for the last few minutes if you want to slightly crisp up the edges.
Microwave Method:
- Place a slice of the pumpkin cake on a microwave-safe plate.
- Cover it with a microwave-safe cover or another plate to retain moisture.
- Microwave on medium power for 20-30 seconds.
- Check the cake and continue to heat in 10-second intervals until it reaches your desired warmth.
Steaming Method:
- Set up a steamer or a pot with a steaming rack and bring water to a gentle simmer.
- Place the pumpkin cake on a heatproof plate and set it on the steaming rack.
- Cover and steam for about 5-7 minutes.
- Check to ensure the cake is warmed through without becoming soggy.
Toaster Oven Method:
- Preheat your toaster oven to 300°F (150°C).
- Place the pumpkin cake on a piece of parchment paper or a small baking tray.
- Heat for 10-12 minutes, checking halfway through to ensure it doesn’t overheat.
Stovetop Skillet Method:
- Heat a non-stick skillet over low heat.
- Place a slice of pumpkin cake in the skillet.
- Cover with a lid to trap the heat and moisture.
- Warm for about 2-3 minutes on each side, checking frequently to avoid burning.
Best Tools for This Recipe
Oven: Used to bake the cake at a consistent temperature of 350°F (175°C).
Baking pan: Holds the cake batter while it bakes in the oven.
Whisk: Used to mix the pumpkin puree, brown sugar, and vegetable oil together.
Mixing bowl: A large bowl to combine the wet ingredients and another for the dry ingredients.
Measuring cups: Essential for accurately measuring the pumpkin puree, gluten-free flour, brown sugar, and vegetable oil.
Measuring spoons: Used to measure smaller quantities like baking powder, baking soda, cinnamon, nutmeg, and salt.
Spatula: Helps to scrape down the sides of the mixing bowl and ensure all ingredients are well incorporated.
Toothpick: Used to check if the cake is done by inserting it into the center of the cake.
Cooling rack: Allows the cake to cool completely after baking.
Small bowl: Used to mix the powdered sugar, maple syrup, and milk for the icing.
Spoon: Useful for drizzling the icing over the cooled cake.
How to Save Time on This Recipe
Pre-measure ingredients: Measure and prepare all ingredients before starting to save time during the baking process.
Use canned pumpkin: Opt for canned pumpkin puree instead of making your own to cut down on preparation time.
One-bowl method: Mix the wet ingredients first, then add the dry ingredients directly into the same bowl to reduce cleanup.
Quick cooling: Place the cake on a wire rack to cool faster, allowing you to ice it sooner.
Microwave icing: Slightly warm the maple syrup and milk in the microwave before mixing with powdered sugar for a smoother, quicker icing.
Gluten-Free Pumpkin Cake With Maple Icing
Ingredients
Cake Ingredients
- 1 cup Pumpkin Puree
- 1 cup Gluten-Free Flour
- ½ cup Brown Sugar
- ½ cup Vegetable Oil
- 2 Eggs
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon Cinnamon
- ½ teaspoon Nutmeg
- ¼ teaspoon Salt
Maple Icing Ingredients
- 1 cup Powdered Sugar
- 2 tablespoon Maple Syrup
- 1 tablespoon Milk
Instructions
- Preheat your oven to 350°F (175°C). Grease a baking pan.
- In a mixing bowl, whisk together the pumpkin puree, brown sugar, and vegetable oil. Add the eggs one at a time, mixing well after each addition.
- In another bowl, combine 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. Bake for 45 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
- For the icing, whisk together the powdered sugar, maple syrup, and milk until smooth. Drizzle over the cooled cake.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses for This Cake
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