Description
Celebrate the season with this utterly scrumptious Gluten Free Pumpkin Loaf Cake topped with a luscious Cream Cheese Frosting. Moist, flavorful, and perfect for fall, this loaf combines pumpkin puree with a blend of gluten free flours and a hint of candied ginger for a delightful twist. Ideal for dessert or a sweet snack, it’s easy to make and naturally gluten free.
Ingredients
Cake Ingredients
- 1 cup brown sugar
- 3/4 cup extra virgin olive oil
- 4 large eggs
- 1 1/2 cups pumpkin puree
- 1 tablespoon pure vanilla extract
- 1 1/2 cups sorghum flour
- 1/2 cup tapioca starch
- 1/2 cup brown rice flour
- 1/2 cup hazelnut flour or almond flour
- 1 teaspoon sea salt
- 1 teaspoon baking powder
- 1/4 cup finely chopped candied ginger
Cream Cheese Frosting Ingredients
- 1/4 cup softened butter (salted is fine)
- 4 ounces softened cream cheese
- 1 1/2 cups powdered sugar, sifted
- 2 tablespoons heavy cream
- Zest from one orange
- 1 teaspoon pure vanilla extract
- Pinch sea salt
- More chopped candied ginger for garnish
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a standard loaf pan (8-1/2 x 4-1/2 x 2-1/2 inches) with gluten free cooking spray and line it with parchment paper so it overhangs the longer sides by a couple of inches. Grease the parchment again and set aside.
- Make the Cake Batter: In a large bowl, whisk together brown sugar, olive oil, eggs, and pumpkin puree until smooth and glossy. Add sorghum flour, tapioca starch, brown rice flour, hazelnut or almond flour, sea salt, and baking powder. Whisk until well combined, then gently fold in the chopped candied ginger.
- Bake the Cake: Pour the batter into the prepared loaf pan and bake for 65-70 minutes or until a toothpick inserted in the center comes out clean. The loaf is tall, so ensure you use a 1-pound loaf tin for proper baking.
- Cool the Cake: Remove the cake from the oven and cool in the pan for 5 minutes. Run a knife around the edges, then lift the cake out using the parchment paper overhang. Transfer to a cooling rack and cool completely before frosting.
- Prepare the Frosting: In a bowl, whisk the softened butter and cream cheese until fluffy. Add the powdered sugar and heavy cream and whisk until smooth. Stir in the orange zest, vanilla extract, and a pinch of sea salt.
- Frost and Garnish: Spread the cream cheese frosting evenly over the cooled pumpkin loaf. Sprinkle with additional chopped candied ginger and orange zest if desired. Slice and serve.
Notes
- This cake holds up well and can be made a day or two in advance.
- Store the loaf loosely wrapped in the refrigerator to maintain freshness.
- Use a one-pound loaf pan to accommodate the tall batter for even baking.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
