Gluten-Free Pumpkin Cake

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Indulge in the warm flavors of fall with this delightful Gluten-Free Pumpkin Cake. Bursting with the rich taste of pumpkin and aromatic spices, this moist and fluffy cake is not only delicious but also suitable for those with gluten sensitivities. Perfect for autumn gatherings or a cozy dessert at home, this recipe is sure to be a hit.

INGREDIENTS 

 – 2 cups gluten-free all-purpose flour – 1 teaspoon baking powder – 1/2 teaspoon baking soda – 1/2 teaspoon salt – 2 teaspoons ground cinnamon – 1/2 teaspoon ground nutmeg – 1/2 teaspoon ground ginger – 1/4 teaspoon ground clove – 1 cup pumpkin puree – 1/2 cup vegetable oil – 1 cup brown sugar, packed – 1/2 cup granulated sugar – 3 large egg – 1 teaspoon vanilla extract – 1/2 cup unsweetened applesauce

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INSTRUCTIONS

Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.

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Step 1

In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined. Set aside.

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Step 2

In a large mixing bowl, whisk together the pumpkin puree, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract until smooth and well combined. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the applesauce until evenly incorporated.

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Step 3

Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Keep an eye on the cake to prevent overbaking.

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Step 4

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, you can frost the cake with your favorite cream cheese frosting or simply dust it with powdered sugar. Slice and serve this gluten-free pumpkin cake to enjoy a taste of autumn bliss.

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Step 5

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