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!

Join my newsletter list and updates, and get access to this free ebook to get you started living intentionally!
Featured Image

Similar Posts

One Comment

Leave a Reply

Your email address will not be published.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