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gluten-free-pumpkin-cake-with-maple-icing-recipe

Gluten-Free Pumpkin Cake With Maple Icing

A delicious gluten-free pumpkin cake topped with maple icing.
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Preparation Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 250 kcal

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 

  1. Preheat your oven to 350°F (175°C). Grease a baking pan.
  2. 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.
  3. 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.
  4. 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.
  5. For the icing, whisk together the powdered sugar, maple syrup, and milk until smooth. Drizzle over the cooled cake.

Nutritional Value

Calories: 250kcal | Carbohydrates: 40g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 200mg | Potassium: 150mg | Fiber: 2g | Sugar: 25g | Vitamin A: 5000IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg

Keywords

Cake, Gluten-Free, Pumpkin
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