Gluten Free Pumpkin Cake

Get ready to grab your mixing bowl because this one-bowl gluten free pumpkin cake is about to become your new favorite fall tradition! It’s incredibly moist, packed with all the classic autumn spices, and so simple that even a beginner baker can pull it off perfectly. Get ready to bake a little bit of fall magic!

Author: Organically Addison

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 18 slices

Calories: 331 kcal per serving

Ingredients

2 cups - gluten free flour
1 ½ cups - light brown sugar
2 teaspoons - pumpkin pie spice
2 teaspoons - baking soda
pinch - sea salt
½ cup - plain Greek yogurt
15 ounces - pumpkin purée
⅔ cup - avocado oil, or olive oil
1 tsp - vanilla extract
4 - eggs
1 can - frosting

Instructions

First, preheat your oven to 350 degrees Fahrenheit. Line a 9×13 inch pan with parchment paper.
In a large mixing bowl, add the gluten free flour, brown sugar, pumpkin pie spice, baking soda, and sea salt. Stir together.
Then, add in the remaining ingredients (except for the frosting). Stir until a thick cake batter is formed.
Transfer the cake batter to the lined pan. Smooth into an even layer.
Bake for 34 to 38 minutes or until a toothpick inserted into the middle comes out with only moist crumbs.
Remove from the oven. Allow the cake to fully cool before frosting and serving.

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