Pumpkin Spice Cake (Gluten-Free)

Post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

As you can tell, I am kind of on a little pumpkin kick!  We love pumpkin here!  I found a recipe for pumpkin bars online, and adjusted it a bit to make a cake.  It was probably the best gluten-free cake I have made so far!  It was so light and fluffy and moist!  I hope you enjoy it!

  • 4 eggs
  • 1 ½ cups organic sugar or Sucanat
  • 1 cup olive oil
  • 1 15-oz. Can pumpkin
  • 1 cup brown rice flour*
  • 1 cup cornstarch*
  • 1 teaspoon xanthan gum*
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon sea salt

In a large mixing bowl, cream eggs, sugar, oil, and pumpkin on medium speed until smooth.

In a medium-sized bowl combine the remaining ingredients.  Add to wet ingredients and mix at low speed just until everything is blended and smooth.

Spread the batter in a greased 9×13-inch baking dish.

Bake for 30-35 minutes at 350 degrees.

Allow to cool completely, then top with a vanilla frosting.

* If you want to use a gluten-free flour mix, use 2 cups gluten-free flour in place of the rice flour, corn starch, and xanthan gum.


If you would like more recipes like this, check out our Gluten-Free Cookbook for Beginners here!

This recipe has been linked up at the Gluten-Free Recipes Parade over at Heavenly Homemakers!

Similar Posts

One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *