Gluten-Free Pumpkin Cake with Salted Caramel Frosting
recipe by: Sarah Menanix
yields: 18-inch round cake, 8-10 servings
prep time: 20 minutesmins
cook time: 38 minutesmins
Additional Time: 15 minutesmins
total time: 1 hourhr13 minutesmins
Soft and moist gluten-free pumpkin cake topped with salted caramel frosting. Filled with fall spices and a tender crumb, no one will believe it's a gluten-free cake!
Preheat the oven to 350ºF. Lightly grease the bottom and sides of an 8-inch round baking pan with oil. Line the bottom with a round of parchment paper.
In a medium bowl, whisk together the millet flour, oat flour, sweet rice flour, xanthan gum (if using), baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer or hand whisk, combine the pumpkin puree, sugars, vegetable oil until smooth. Add the eggs and vanilla extract and mix just until combined.
With the mixer on low, gradually add dry ingredients to the liquid ingredients in two batches alternatively with the milk. Mix until just thoroughly combined.
Pour the batter into the prepared pan and smooth out the top. Firmly tap the cake pan on the counter a few times to release any air bubbles.
Bake for 35-38 minutes, or until the center bounces back when pressed and a toothpick comes out clean or with just a few crumbs..
Transfer to a wire rack to cool for 5 minutes before removing the cake from the pan, using a plate or two wire racks, and continue cooling on the wire rack until completely cool.
While the cake bakes, prepare the caramel sauce for the frosting, if making homemade.
Homemade Caramel Sauce (makes ½ cup)
Combine the sugar and water in a small saucepan over medium high heat, stirring occasionally just until the sugar melts. Let cook until the sugar begins to turn amber colored and smell nutty.
Remove from heat and immediately pour in the cream, butter, and salt. Stir with a whisk until smooth.
Transfer to a bowl and let cool completely to room temperature before adding to the frosting (I put mine in the fridge to speed this process up!
Salted Caramel Frosting
Once the cake and the caramel sauce are cool, prepare the frosting.
In the bowl of a stand mixer fitted with the paddle attachment or in a mixing bowl with a hand mixer, cream the butter and cream cheese over medium speed for 1-2 minutes, scraping down the sides as you go.
Add ¼ cup of caramel sauce and vanilla mix on medium speed until completely smooth.
In two parts, add the powdered sugar and salt, mixing on slow speed until completely smooth, scraping down the bottom and sides as you go.
Use an offset or rubber spatula to spread the frosting evenly over the top of the cake. Top with candied pecans and serve.
Notes
*If your store doesn't carry gluten-free oat flour, you can do what I normally do. I grind my own oat flour by blending Bob’s Red Mill’sgluten-free old-fashioned rolled oats a blender or food processor until smooth. If you’ve got a high-powered blender, you shouldn’t need to sift, but if not, a quick sift will give you a more finely ground oat flour.**See above. You can leave out the xanthan gum if needed, but the result is a slightly gummier more dense cupcake.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.