I decided to make a GF pumpkin spice layer cake as an extra Thanksgiving dessert for one of my daughters who doesn't like pie unless it's a chocolate pie. But, I wanted something a little different in look and shape to accompany the pies. My daughter LOVED this. So much so, I made it the following week for a family dinner. It's remarkably easy, but because of the layering, it has a fancy look. A fun dessert that's delicious and looks beautiful. Enjoy!
Pumpkin Spice Layer Cake
Preheat oven to 350F. Line a metal baking pan, approximately 10" x 10" or 11" x 11" in size, with parchment paper.
Mix in a large bowl (It is important to mix dry ingredients first in gluten-free cooking, or you will end up with inconsistencies in the batter):
3/4 cup Kristin's gluten-free flour mix
1/4 tsp xanthan gum
1 tsp pumpkin pie spice + pinch of cloves (OR 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp allspice, 1/4 tsp ginger, pinch of cloves)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Add, and mix in thoroughly:
1/2 cup oil (I love avocado oil, but any cooking oil will work)
2/3 - 3/4 cup sugar
Add and mix in until nice and smooth:
2 eggs
1/2 cup pureed pumpkin (canned pumpkin or homemade pumpkin puree will work)
1/2 tsp vanilla extract (vanilla bean paste is best)
Pour into your parchment-paper lined metal baking pan (approx. 10" x 10" or 11" x 11"). Smooth top of batter.
Bake at 350F for 30 minutes, until nicely browned on top. Cool completely in pan. Once cooled, slice cake into three even pieces. Frost and layer as follows:
Beat the following by hand OR in a mixer until nice and smooth:
2 Tbsp butter, softened
3 oz cream cheese, softened
2 cups powdered sugar
1 tsp vanilla bean paste OR vanilla extract
1-2 tsp milk, added slowly, until desired thickness
Spread the cream cheese frosting on top of each third of pumpkin cake. Carefully pick up and layer the cakes on top of each other on a serving dish. *I find using two spatulas works well to pick up each piece of cake*
Chill frosted cake 2-3 hours, or overnight before serving. This cake slices best when it's chilled completely. Slice with a serrated knife when serving. Enjoy!
Serving a slice of pumpkin spice layer cake. Yum!
Pumpkin Spice Layer Cake
Preheat oven to 350F. Line a metal baking pan, approximately 10" x 10" or 11" x 11" in size, with parchment paper.
Mix in a large bowl (It is important to mix dry ingredients first in gluten-free cooking, or you will end up with inconsistencies in the batter):
3/4 cup Kristin's gluten-free flour mix
1/4 tsp xanthan gum
1 tsp pumpkin pie spice + pinch of cloves (OR 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp allspice, 1/4 tsp ginger, pinch of cloves)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Add, and mix in thoroughly:
1/2 cup oil (I love avocado oil, but any cooking oil will work)
2/3 - 3/4 cup sugar
Add and mix in until nice and smooth:
2 eggs
1/2 cup pureed pumpkin (canned pumpkin or homemade pumpkin puree will work)
1/2 tsp vanilla extract (vanilla bean paste is best)
Pour into your parchment-paper lined metal baking pan (approx. 10" x 10" or 11" x 11"). Smooth top of batter.
Bake at 350F for 30 minutes, until nicely browned on top. Cool completely in pan. Once cooled, slice cake into three even pieces. Frost and layer as follows:
Beat the following by hand OR in a mixer until nice and smooth:
2 Tbsp butter, softened
3 oz cream cheese, softened
2 cups powdered sugar
1 tsp vanilla bean paste OR vanilla extract
1-2 tsp milk, added slowly, until desired thickness
Spread the cream cheese frosting on top of each third of pumpkin cake. Carefully pick up and layer the cakes on top of each other on a serving dish. *I find using two spatulas works well to pick up each piece of cake*
Chill frosted cake 2-3 hours, or overnight before serving. This cake slices best when it's chilled completely. Slice with a serrated knife when serving. Enjoy!
No comments:
Post a Comment