Hokkaido pumpkin cake | Gluten-free recipe
Hokkaido pumpkin cake is moist, but at the same time very fluffy, and not too heavy. With the addition of spices, it tastes a bit like gingerbread.
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.
- Prepare a loaf pan (31 cm x 11 cm) lined with baking paper.
- In a medium bowl, mix the dry ingredients (except for the sugar): flours, baking soda, baking powder, cinnamon, anise, cloves and nutmeg.
- Using a stand mixer (or hand mixer), beat the whole eggs until fluffy (about 6-8 min). Continue mixing and add the sugar, spoon at the time. Continue mixing and very slowly pour the oil into your batter. Reduce the speed to low, add the dry ingredients, mix until combined.
- Add the thick pumpkin purée to the batter and mix everything using a spatula until combined. Transfer the batter to the prepared loaf pan. Bake your cake for about 40-45 min, or until dry toothpick.
- Prepare the frosting, in a bowl combine all the frosting ingredients. Add more or less maple syrup, depending on your preferences (2-3 tbsp). Decorate your cake (cooled) and enjoy!
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