Description
A delightful fall treat that embodies the warm flavors of pumpkin, cinnamon, and nutmeg, perfect for any gathering.
Ingredients
Scale
- 1 cup gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1 cup canned pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease your cake pan.
- In a medium bowl, whisk together gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, combine granulated sugar, brown sugar, vegetable oil, pumpkin puree, eggs, and vanilla extract. Whisk until smooth.
- Slowly mix the dry ingredients into the wet ingredients, being careful not to overmix.
- Pour the batter into the prepared cake pan and spread evenly. Bake for 25-30 minutes, testing with a toothpick for doneness.
- Allow the cake to cool in the pan before transferring it to a wire rack to cool completely.
Notes
This cake can be served as is or with powdered sugar, whipped cream, or ice cream. Store in an airtight container for up to 3 days at room temperature, or refrigerate for up to a week.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 14g
- Sodium: 230mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg