Delicious Gluten-Free Pumpkin Cake

by Angelique on February 2, 2015

Photo of two gluten-free pumpkin cakes baked by Angelique of Green Dreamhome: one frosted and one unfrosted

This delicious gluten-free pumpkin cake is the perfect fall-winter treat. The secret is Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour, which is the best gluten-free baking flour I’ve ever tried.

I got this recipe from my sister-in-law, who adapted it from Taste of Home.


Batter for the Green Dreamhome gluten-free pumpkin cake

I love the color of the batter!

The Recipe


2-1/2 cups sugar
1 cup canola oil
3 eggs
3 cups Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 can (15 ounces) solid-pack pumpkin


This recipe was originally written for a greased 10-inch fluted tube pan. However, you can bake it in a variety of pans. I used glass baking dishes.

Preheat oven to 350° F.

In a large bowl, combine sugar and oil until blended.

Add eggs, one at a time, beating well after each addition.

Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition.

Bake 60-65 minutes, or until toothpick inserted near the center comes out clean.

Cool 10 minutes before inverting onto a wire rack. Remove from pan and cool completely.

Photo of three gluten-free pumpkin cakes baked by Angelique of Green Dreamhome. Two are frosted and one is plain. They are sitting on an electric range. In the background, you can see that some of the drywall has been removed and the studs are showing.

I ended up with two and a half cakes! Yes, half of our drywall is missing! Our cabinets have been removed, and our range is sitting in the middle of the kitchen.

If you try this recipe, let me know how it comes out!

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