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Gluten Free Pumpkin Layer Cake with Cream Cheese Frosting

gf pumpkin layer cake with cream cheese frosting slice on a plate
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.
5 from 4 votes

Ingredients
 

  • 2.75 cups gluten Free flour
  • ½ cup almonds ground
  • 2 teaspoon baking Powder
  • ½ teaspoon baking Soda
  • 1 teaspoon salt
  • 2 teaspoon cinnamon powder
  • 1 tsp ground ginger or ½ freshly grated ginger
  • ½ cup softened butter
  • ½ cup oil
  • 1.25 cups raw cane sugar
  • 3 eggs large
  • 2 teaspoon vanilla extract
  • 1.5 cups pumpkin puree
  • ½ cup whole milk

Cream Cheese Frosting

  • 16 oz cream cheese softened
  • 4 tablespoon butter softened
  • 1.5 cups powdered sugar
  • 1 teaspoon vanilla extract

Walnut and Pumpkin Seed Topping

  • ½ cup walnut pieces
  • ¼ cup pumpkin seeds
  • ½ teaspoon cinnamon
  • 1 tablespoon honey

Instructions
 

  • 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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