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Gluten Free Pumpkin Cake

Gluten Free Pumpkin Cake with a maple nut topping that's moist and flavourful. This pumpkin cake is the perfect autumn treat! 
Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Cookies and Cakes, Dessert, Snacks
Cuisine gluten free
Servings 12

Equipment

  • 12 cup Bundt Pan

Ingredients
  

  • 115 g butter softened
  • 220 g granulated sugar
  • 150 g brown sugar
  • 398 g pumpkin purée I used Western Family using the whole can
  • 130 g Yogurt warm
  • 10 g psyllium husk powder
  • 3 large eggs room temperature
  • 100 g white rice flour finely ground
  • 60 g tapioca starch
  • 40 g potato starch
  • 135 g sorghum flour
  • 20 g ground pumpkin seeds
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground allspice
  • 1/16 tsp salt
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder

Maple Nut Topping:

  • 60 g butter, melted
  • 70 g almonds, cashews or walnuts, chopped
  • 60 g brown sugar
  • 1 tbsp maple syrup
  • 1 tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground cardamom
  • ⅛ tsp ground nutmeg
  • ¼ tsp ground allspice

Cream Cheese Glaze

  • 75 g cream cheese softened
  • 1 tbsp cream
  • 75 g powdered sugar

Instructions
 

  • Grease a bundt pan with oil and butter very well and then dust with cocoa powder. This is to make sure that both the topping and the cake don't stick!

Maple Nut Topping

  • In a medium bowl, combine the melted butter, chopped nuts, brown sugar, maple syrup, and spices. Spread it into the bottom of the prepared bundt pan and set aside.
  • Preheat the oven to 350℉ (177℃)

For the Cake Batter

  • In a small bowl add warm yoghurt, 1 egg and the psyllium husk powder. Immediately blend with an immersion blender to prevent the psyllium powder from clumping.
  • Cream the butter and sugar, add the remaining eggs, pumpkin purée, and yogurt blend and beat until smooth.
  • Add roughly two thirds of the sifted flours, pumpkin seeds, spices, baking soda and baking powder into the wet mixture and beat until just combined. Don't over mix the batter. Fold in the remaining flour mix.
  • Scoop the batter into the prepared Bundt pan and bake for 45-55 minutes or until a toothpick comes out clean.

Cream Cheese Glaze

  • Make the cream cheese glaze while the cake is baking, by blending all the ingredients until smooth.
  • Leave the cake to cool in the pan for 10 to 15 minutes. Run a knife around the edge of the pan to loosen the cake and gently invert onto a wire cooling rack Top with the cream cheese glaze.
Keyword fall gluten free baking, gluten free dessert recipe, gluten free pumpkin cake, maple chai topping, pumpkin cake