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Gluten Free Pumpkin Cake

Time for another baking challenge! What the Fork’s October baking challenge is Pumpkin Cake. The ultimate Fall dessert for a crowd. You can find the original recipe from What the Fork blog here.
Course Dessert
Servings 24 people



  • 4 large eggs
  • 1 15 oz can pumpkin puree
  • 1/3 cups sugar
  • 1 cup avocado oil (I subbed with canola oil)
  • 1 tsp vanilla
  • 2 cups Bob's Red Mill 1 to 1 Gluten Free Flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp pumpkin pie spice optional


  • 8 oz dairy-free cream cheese softened
  • 8 tbsp dairy-free butter softened
  • 2 tsp vanilla
  • 4 cups powered sugar


  • Pre-heat oven to 350 degrees F.
  • In a large bowl, whisk together eggs, pumpkin, sugar, oil and 1 teaspoon vanilla extract until combined.
  • In a medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg and mix together.**
  • Add dry ingredients to the wet ingredients and stir to combine. Pour batter into an UNGREASED 9x13 pan and bake at 350 degrees for 30-35 minutes or until a toothpick comes out clean and the cake springs back when poked.
  • Cool completely.
  • To make the frosting, beat together cream cheese, butter and vanilla until smooth. Add in powdered sugar and beat until smooth. Spread frosting evenly over the top of the cake and decorate with gluten free sprinkles (optional).


**I didn't have a sifter on hand, so I whisked the ingredients together instead. The cake still turned out great.