Gluten Free Pumpkin Layer Cake with Cream Cheese Frosting
Farwin
This Gluten Free pumpkin layer cake screams of fall. Spiced with fall spices and layered in decadent cream cheese frosting it's a stunning dessert. You can have all the deliciousness of a pumpkin cake without the gluten. And topped with a crunchy walnut and pumkin seeds for the extra oomph.
Preheat the oven to 180C/350F. Grease and flour two 9-inch round cake tins and set aside.
In a bowl add GF flour, ground almonds, baking powder, baking soda, spices and salt. Mix well.
In a separate bowl fitted with a stand or hand mixer add in softened butter and sugar and cream until fluffy.
Add in oil and beat for 20 seconds and then add eggs one at a time mixing after each addition.
In three separate increments add dry flour mixture, pumpkin puree and milk in this order. Occasionally scrape down batter after each addition.
Distribute batter evenly in cake tins and bake for 30 - 35 minutes or until a toothpick inserted comes out clean.
Remove cakes from oven and allow to cool on a baking rack for 30-60 minutes. Ring a knife around cake edges before removing from tins.
Frosting
In a bowl whisk together powdered sugar, salt and spices.
Cream the cheese and butter until light and fluffy. Add in powdered sugar and vanilla to cream cheese mixture mixing another 1 minute.
To frost cake, start by placing one cooled cake layer on a cake stand. Top with cream cheese frosting. Repeat with the other layer. Frost the sides of the cake then top the cake with the remaining frosting.
Topping
Heat a pan on medium. Add walnut pieces, pumpkin seeds and honey. Heat until the mixtures comes together and is dry.
Add cinnamon. Mix well. Take off the heat and let it cool. Top the cake with nut and seed topping.
Notes
You can keep the frosted cake in the fridge for 3 to 4 days.
If you don't have canned pumpkin, use roasted and pureed pumpkin.
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