From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/9
Instructions
1
First, preheat your oven to 350 degrees Fahrenheit. Line a 9×13 inch pan with parchment paper.
2
In a large mixing bowl, add the gluten free flour, brown sugar, pumpkin pie spice, baking soda, and sea salt. Stir together.
3
Then, add in the remaining ingredients (except for the frosting). Stir until a thick cake batter is formed.
4
Transfer the cake batter to the lined pan. Smooth into an even layer.
5
Bake for 34 to 38 minutes or until a toothpick inserted into the middle comes out with only moist crumbs.
6
Remove from the oven. Allow the cake to fully cool before frosting and serving.
My Calorie Intake
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Tips & Tricks (5)
- Room Temperature Ingredients 🌡️Bring eggs and Greek yogurt to room temperature before mixing to ensure even incorporation and a lighter, more tender crumb throughout your cake.
- Don't Overmix the Batter 🥄Stir just until the dry ingredients are barely combined—overmixing develops gluten alternatives and creates a dense, tough cake instead of the desired moist texture.
- Greek Yogurt Moisture Secret 🥑Use full-fat Greek yogurt and don't skip it; it replaces traditional oil while adding tang and incredible moisture, which is crucial since gluten-free flours absorb liquids differently.
- Pumpkin Purée Quality Matters 🎃Use 100% pure pumpkin purée, not pumpkin pie filling, which contains added sugars and spices that will throw off your flavor balance and moisture content.
- Cool Completely Before Frosting 🧊Allow the cake to cool for at least 2 hours at room temperature—frosting warm gluten-free cake causes melting and sliding since the crumb sets differently than traditional cakes.
Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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