This pumpkin cake is the perfect snack with a cup of tea.
Fall is here, so it’s pumpkin time in my house. I’ve been perfecting this pumpkin cake for years. It’s one of my favorite treats in the fall, and I can feel good about eating it. I find that pumpkin recipes don’t need nearly as much oil or added moisture as other baked goods because the pureed pumpkin is so moist. This recipe uses gluten-free flour, but it also works well with white whole wheat flour.
Ingredients for the Cake:
1¾ cup gluten-free flour
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. salt
4 eggs
¼ cup coconut oil
½ cup maple syrup
1/3 cup applesauce
15 ounces pumpkin puree
- Preheat the oven to 350 degrees and grease a 9 x 13 inch baking dish.
- In a medium bowl, combine the dry ingredients.
- In a large bowl, combine the wet ingredients.
- Add the dry ingredients to the wet ingredients and stir until well-combined.
- Bake for 25-30 minutes, until the cake is set and a toothpick inserted in the center comes out clean.
Ingredients for the Icing:
¼ cup palm oil shortening or softened butter
2 tbs. solid coconut oil
¼ cup maple syrup
½ tsp. vanilla extract
1 tbs. milk (I use rice milk)
- Combine all ingredients in a stand mixer and mix until well-combined and smooth.
- When the cake has completely cooled, spread the icing on the cake. I used this fun Nordic Ware Frosting Tool
that I recently bought.
Price Breakdown
This cake costs $7.16 to make, or $.45 per piece. If I were to use white flour, white sugar, and canola oil, the cake would be cheaper. But even to a bargain mama like me, $.45 isn’t a lot for a piece of cake, especially when it gives me peace of mind knowing I’m feeding my family a great, real food treat. (Yes, I do leave a few pieces for my family to eat.)
Linking to Traditional Tuesdays, Fat Tuesday, Real Food Wednesday, Whole Foods Wednesday, Gluten-Free Wednesday, Allergy-Free Wednesday, Eat Make Grow, DIY Thrifty Thursday, Frugal Food Thursday, Keep It Real Thursday, Simple Lives Thursday, Fight Back Friday, Fresh Bites Friday, Gluten-Free Friday, Fit and Fabulous Friday, Foodie Friday, Snacktime Saturday, Show and Tell Saturday, Melt in Your Mouth Monday, Monday Mania.
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I had a Starbuck’s pumpkin cake yesterday (too sweet) and thought I gotta make some of that soon. I love the frosting squiggles on your cake, looks nicer than a big smear (though I won’t be opposed to eating that, either!) Thanks for posting your GF recipe!
As much as I love a bakery muffin, they’re always too sweet for me. And I have a big sweet tooth, say that’s saying something! The frosting squiggles are a fun presentation, but it does taste the same no matter how you smear it on.
Very nice looking!
I’m a fan of everything pumpkin related
This cake looks nice and moist, I love how pumpkin really does take the place of some of the oil/butter.
Perfect timing – exactly what I was looking for for – looks soooo good!
Thanks! I hope you like it.
I love the icing swirls! Very pretty!
Thanks, Stephanie! I love my new frosting toy.
YUM love pumpkin cake. The icing swirls are adorable! I host a weekly link party on Wednesdays if you’d like to share:
http://millerfamilyorganizer.blogspot.com/2012/09/show-share-wednesday-5.html
Sounds delicious! I’m in the mood for baking – might just have to give this one a try!
Enjoy it!
I love anything pumpkin, and I also love how simple this recipe looks! Thanks for sharing, I can’t wait to try baking it.
-Dana
I hope you like it, Dana! I’ve made it twice in the last week – we can’t get enough of it in my house.
I love pumpkin cake and since I have gone GF, I haven’t tried any pumpkin cake recipes. Yours sounds awesome! I’ll give this one a go..thank you for sharing at Fit and Fab!
Thank you, Amee! I hope you like it.
I can’t wait to try this. I would love it if you visited my new Gluten-Free Monday party at OneCreativeMommy.com and linked up this and any other idea you would like to share. I hope to see you there.
Oh yum! I love that you add a price breakdown as well. Thanks for linking up to Snacktime Saturday.