Gluten-Free Pumpkin Cake

4.75 from 4 votes

This Gluten-Free Pumpkin Cake is full of wonderful fall flavors and crafted with more nutritious ingredients. Best of all, you just need a bowl and a wooden spoon to whip up this tasty dessert!

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: American

Keyword: Gluten Free Pumpkin Cake

Servings: servings

Author: Chelsea Lords

Cost: $4.35

Equipment

Baking pan 9-inch round

Ingredients

1 cup pumpkin
1/4 cup applesauce
1/2 cup unsweetened vanilla almond milk
1/4 cup melted coconut oil room temperature
1 large egg
1/2 teaspoon vanilla extract
1/2 cup sugar
1 cup oat flour see note 1
1-1/2 teaspoons ground cinnamon
1 teaspoon allspice
1/4 teaspoon nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup dark chocolate chips

US - Metric

Instructions

Preheat the oven to 350℉. Grease and flour a 9-inch round baking pan. Make sure to be generous with the flour as it can be tricky to get out! Alternatively, line the pan with parchment paper and lightly spray with non-stick spray.
If the pumpkin puree is excessively wet, blot it with a paper towel before adding. In a large mixing bowl add 1 cup pumpkin, applesauce, almond milk, room temperature melted coconut oil, egg, vanilla extract, and sugar. Whisk until ingredients are well combined.
Add in the oat flour (see note 1), cinnamon, allspice, nutmeg, baking soda, baking powder, salt, and dark chocolate chips. Mix until batter is combined.
Pour the batter into the prepared baking pan and bake for 40–50 minutes or until a toothpick inserted into the center comes out clean. Be careful to not over-bake the cake as that will take away a lot of the moisture and softness.
Cool the cake for about 10 minutes before transferring out of the cake pan onto a wire rack to allow it to finish cooling. This cake is best cooled thoroughly to room temperature. Right out of the oven it is very moist and needs a couple of hours to firm up a bit.

Video

Notes

Note 1: Making oat flour is easy and can be done in about a minute or less. Here's how:

Place the oats (you can use old-fashioned or quick oats, but not instant) into the bowl of the food processor or small blender jar.
Pulse the oats until they are ground into a powder-like consistency that resembles flour.
Stir the oats around to ensure that all the oats have been finely ground and there aren't some full oats left.
Make sure to measure your oat flour measurement for this Gluten-Free Pumpkin Cake after it's been turned to flour and not in the original whole oat form.

Safety: If you're gluten intolerant, it's important to confirm all of your ingredients are indeed gluten free and processed in a gluten-free facility.

Storage: Cake is best if used within 1-2 days of making. Store loosely covered at room temperature. The moistness increases as it's stored.

Nutrition