Autumn is the perfect time to use pumpkins in the kitchen—not only for savoury dishes but also for sweet bakes. That’s why I’ve got something especially delicious for you: a gluten-free pumpkin cake with cream and a subtle touch of warming spices. It’s a fantastic treat to accompany your afternoon coffee. And the best part? This pumpkin cake is gluten-free but tastes just as good as the classic version! It’s an excellent option for those on a gluten-free diet who don’t want to miss out on indulgent bakes. 

What type of flour works best for a gluten-free pumpkin cake? 

A combination of pumpkin purée and the right type of flour ensures that the cake is perfectly soft and tender. When making this pumpkin cake I recommend using a ready-made gluten-free flour blend. However, I’ve also tested the following mix:

• 75g sorghum flour
• 75g rice flour
• 30g almond flour

Both versions worked well, although the second option resulted in a slightly less risen cake. Nonetheless, it was equally delicious. With gluten-free baking, it’s important to stick to tried-and-tested recipes, as even small changes to the type or quantity of flour used can affect the final outcome.

How to make pumpkin purée? 

The secret to a successful pumpkin cake lies in high-quality pumpkin purée. If you’re wondering how to prepare it, I’ve got great news for you! There’s a detailed recipe for perfect pumpkin purée on my blog. Head over to the post where I explain, step by step, how to create a purée that can be used not only for this recipe but also for other desserts or savoury dishes.

• Pumpkin purée

Pumpkin cake - frequently asked questions 

How should I store pumpkin cake?

The cake is best stored in a covered container or airtight box to prevent it from drying out. Thanks to the cream, it stays fresh for a long time.

Can I freeze pumpkin cake?

Absolutely! However, freeze the baked cake without the cream. The cream is best prepared fresh, just before serving. 

Can I use a different type of pumpkin?

Yes, but bear in mind that certain types, like butternut squash, can produce a more watery purée. If needed, you can cook off the excess liquid. The best choice for this recipe is Hokkaido pumpkin (including the skin). 

Hungry for more? Here you go! Try a few more pumpkin recipes.

• Pumpkin smoothie with cinnamon | Quick recipe
• Wholemeal pumpkin muffins with white chocolate
• Butternut squash soup | Vegan
• Butternut squash stew with coconut milk | Vegan

Gluten-free pumpkin cake with cream

Ciasto dyniowe z kremem i subtelną nutą korzennych przypraw. To świetna propozycja na popołudniowy dodatek do kawy.

5 from 1 vote

Print Pin Recipe

Prep Time 15 minutes mins

Baking Time 40 minutes mins

Total Time 55 minutes mins

Course Cake, Desert, Sweet

Servings 12

Ingredients

  

Dough

• 150 g all purpose gluten-free flour (store-bought blend)
• 30 g almond flour
• 90 ml oil
• 80 g sugar (fine)
• 300 g thick pumpkin purée
• 3 eggs (at room temperature)
• ½ tsp baking soda
• ½ tsp baking powder (gluten-free)
• ½ tsp ground cinnamon
• pinch of ground anise
• pinch of ground cloves
• pinch of nutmeg

Cream

• 300 g cream cheese
• 2-3 tbsp maple syrup
• 3 tbsp soft butter
• 1 tbsp thick pumpkin purée

Instructions

 

• Preheat the oven to 180°C. Line a 30 x 10 cm loaf tin with baking paper to prevent sticking.
• In a medium bowl, mix all the dry ingredients (except the sugar): gluten-free flour, almond flour, bicarbonate of soda, baking powder, and spices.
• In a stand mixer or with a handheld mixer, beat the eggs until fluffy (this takes around 6–8 minutes). Gradually add the sugar, one tablespoon at a time, while continuing to whisk.
• Slowly drizzle the oil into the mixture in a thin, steady stream while whisking, ensuring it blends evenly. 
• Reduce the mixer speed and add the dry ingredients. Mix only until just combined to retain the light texture.
• Gently fold in the pumpkin purée using a spoon or spatula until fully incorporated.
• Transfer the batter to the prepared tin and bake in the preheated oven for 40–45 minutes. Check if it’s done by inserting a skewer—if it comes out clean, the cake is ready. 
• In a bowl, mix all the cream ingredients until smooth. Once the cake has cooled, spread the cream on top. Optionally, sprinkle with a touch of cinnamon for added aroma. Enjoy!

Keywords gluten-free cake, pumpkin cake recipe, pumpkin, gingerbread, simple pumpkin cake

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