Bready or Not: Gluten-Free Pumpkin Cake
Let’s carry September’s Cake Month into October as I start the annual autumn theme of pumpkin, maple, and other seasonal flavors!
Most of the stuff I bake goes with my husband along to his work. Lo and behold, a few of his co-workers eat gluten-free. I hate for people to feel left out. Therefore, I try to mix in some GF goodies every so often.
Baking gluten-free can be rather intimidating. The stuff is expensive, and even worse, some of it tastes BAD. As in, scrub-out-your-mouth-with-a-toilet-brush bad. I also worried about cross-contamination. My kitchen is pretty much saturated in gluten.
I prowled around for good pumpkin cake recipes and I found this one at King Arthur Flour. Their recipes are very reliable. I modified it slightly. I used a Bob’s Red Mill GF Vanilla Cake Mix here, as Bob’s mixes and flours are pretty darn good. I also used my own maple glaze, because, well, MAPLE!
The end result was an absolutely delicious cake. It tasted totally normal–no one would suspect it was gluten-free!
Modified from the recipe at King Arthur Flour, with my own glaze.
Bready or Not: Gluten-Free Pumpkin Cake
Ingredients
Cake ingredients:
- 5 large eggs room temperature
- 3 Tablespoons molasses
- 15 oz pumpkin purée
- 3/4 cup vegetable oil
- 1 gluten free cake mix yellow, vanilla, or white (recommend King Arthur or Bob's Red Mill)
- 1/2 cup cornstarch
- 1/4 teaspoon baking soda
- 1 Tablespoon pumpkin pie spice or substitute 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves
Maple Glaze ingredients:
- 1 cup confectioners' sugar sifted
- 1/2 teaspoon cinnamon
- 1/4 teaspoon maple flavor
- 1 1/2 Tablespoons milk almond milk works!, more as needed
Instructions
- Preheat the oven to 325°F. Thoroughly grease a 10-cup Bundt pan.
- Whisk together the eggs, molasses, pumpkin purée, and oil. Set aside.
- In another big bowl, combine the cake mix, cornstarch, baking soda, and spice(s).
- Stir the wet and dry mixtures together until smooth and pour the batter into the prepared pan.
- Bake the cake for 60 to 65 minutes, until it passes the crumb test.
- Remove the cake from the oven, let it cool in the pan for 15 minutes, then turn it out of the pan to cool completely on a rack.
- Dust the cake with confectioners' sugar, or make the maple glaze. Combine the glaze ingredients, adding more sugar or milk for desired texture. Drizzle over cake.
OM NOM NOM!
