Maple Frosted Pumpkin Cake
Karina’s Kitchen
This recipe for pumpkin cake is so moist and delicious, you’ll never believe it’s gluten-free!
ingredients
- For the cake:
- 3 extra large organic free-range eggs
- 2 cups organic light brown sugar
- 2/3 cup light olive oil
- 1 15-oz can cooked pumpkin
- 2 teaspoons vanilla extract
- 2 cups gluten-free flour mix* see notes
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon Pumpkin Pie Spice
- 1/2 teaspoon sea salt
- Maple Cream Cheese Icing:
- 8 oz. softened cream cheese or vegan cream cheese
- 3-4 tablespoons softened unsalted butter or vegan margarine
- 3 to 4 tablespoons pure maple syrup
- 1 1/2 teaspoons vanilla extract
- 3 cups powdered sugar (more, if needed)
directions
See full recipe on Karina’s Kitchen »notes
To keep this yummy cake dairy-free use dairy-free frosting or vegan cream cheese and "buttery" spread.
Source: Karina’s Kitchen
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