Gluten-free Pumpkin Cake with Maple Icing

Try out this Pumpkin Cake recipe from Karina's Kitchen!

Maple Frosted Pumpkin Cake Recipe

I altered her recipe to use no cane sugar (I used honey). You can sub 2 cups brown sugar as the sweetener if you prefer.
I also used 2 cups roasted red kuri squash in place of the canned pumpkin b/c I couldn't find any in the store (!) It came out great.

For the cake:

2-3large organic free-range eggs
3/4 c. honey, agave or maple syrup (or a combo)
1/2 cup light olive oil
1 15-oz can cooked pumpkin
2 teaspoons bourbon vanilla extract
2 cups gluten-free flour mix (I used 1 c. sorghum flour, 1/2 c. tapioca flour and 1/2 c. brown rice flour)
1/2 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon gluten-free Pumpkin Pie Spice
1/2 teaspoon sea salt

Preheat oven to 350 degrees F. Grease or line a 10 x 13"/bundt baking pan with greased foil or parchment.

Beat the eggs in a large mixing bowl till light and frothy; add the honey, oil, pumpkin, and vanilla; beat to combine.

In a separate bowl, whisk together the dry ingredients (the GF flour mix through sea salt). Add the dry ingredients into the wet mixture a little at a time and beat to combine- for two minutes.

Pour the batter into the prepared baking pan. Bake in a pre-heated oven for 30 minutes, or until the cake is firm and a wooden pick inserted into the center emerges clean.

Cool on a wire rack while you make your frosting.


Maple Cream Cheese Icing:

8 oz. softened cream cheese or vegan cream cheese
3-4 tablespoons softened unsalted butter or vegan margarine
3 to 4 tablespoons pure maple syrup
1 1/2 teaspoons vanilla extract
3 cups powdered sugar (more, if needed)

Beat until the cream cheese and butter until fluffy. Add 3 tablespoons of the maple syrup, and vanilla. Add in the powdered sugar a cup at a time; beat till smooth. Add another tablespoon maple syrup, if needed. Add more sugar, if needed.

When the cake is cool, frost with the Maple Cream Cheese Icing. Sprinkle with finely chopped pecans or walnuts, if desired.

Yields 15 pieces.

This was the best cake EVER! I didn't even frost it since I am trying to be cane sugar and dairy free these days, and my husband and I could see how it would be delicious with it, but it tasted so good without it! Next time I will add some chopped walnuts and maybe some chocolate chips...mmm.

Enjoy the amazing fall weather...
Til next!