Gluten Free Pumpkin Cake Recipe

Gluten Free Pumpkin Cake Recipe

So I had this can of pumpkin that was about to expire…

Okay, so sometimes I forget to rotate around my canned goods. I may be frugal, but I am a little unorganized at times .

I realized I needed to use this can up quickly before it had crossed the point of no return.

I wasn’t in the mood for making pie crusts. I love pumpkin pie, but pie crusts irritate me. I know, I know… they’re pretty easy to make, but I already make all or our bread and rolls and such from scratch, so I kind of want a break from the rolling pin every now and then.

I decided to make a coffee cake with the canned pumpkin. However, this recipe turned out anything but coffee cake. It’s so moist and soft and yummy. Coffee cake is pretty spectacular, but it can get pretty hard and stale pretty quick.

This beauty definitely turned out to be more of a cake. Although, we ate this for breakfast, so now I can tell people that I feed my kids cake for breakfast.

I do not, however, have any issues with feeding my kids cake if it’s as yummy and as good for you as this little treat is.

This cake is gluten free, sugar free (honey sub), egg free, and dairy free.

On to the recipe! (By the way, sorry for the lack of pictures. I really wasn’t expecting this to be as good as it was, so I decided not to take any.)

Ingredients – Main Mixture:

1/2 can of pumpkin puree (I used the other half to make pumpkin bread)

2 cups almond flour

2 teaspoons baking powder

Pinch of Himalayan salt

1/2 cup of raw local honey

1 teaspoon xanthan gum

2 heaping spoonfuls of coconut oil, softened

1 teaspoon ground cloves

1/3 cup of water

Ingredients – Topping: 

4 tablespoons almond flour

1 tablespoon cinnamon

2 tablespoon honey

Directions:

Preheat oven to 350 degrees Fahrenheit.

For your main mixture, combine the honey, water, oil, and pumpkin together. Mix well.

Add the rest of the ingredients for the main mixture.

Spread the main mixture out onto a greased baking dish.

Combine all of the ingredients for the topping and drizzle on top of the main mixture.

Bake for 25 minutes, or until golden brown.

These work great for breakfast, dessert, or even a snack! Enjoy!

Do you have any favorite gluten-free holiday dishes? 

Like This Recipe? 

Looking for more gluten-free Thanksgiving ideas? Check out my recipe for gluten-free sweet potato casserole

This post contains affiliate links
Advertisements

5 thoughts on “Gluten Free Pumpkin Cake Recipe

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s