Fluffiest Gluten-Free Pumpkin Cake Recipe Ever

It's time to end all searches for the best gluten-free pumpkin cake! This magnificently light, fluffy pumpkin sheet cake is easy to make using gluten-free all purpose flour, avoiding common problems like a dense, heavy crumb. How? Using a simple technique borrowed from sponge cake and less oil makes this homemade recipe knock-out airy. Spread on the heavenly whipped cream cheese frosting and you you'll be in dessert heaven!

Prep Time 15

Cook Time 30

cooling 2

Total Time 2 45

Servings

Author Melissa Erdelac

Ingredients

4 large eggs room temperature
1 ½ cup (300 g) granulated sugar
15 ounce canned pumpkin puree Libby's brand recommended
½ cup (109 g) oil any preferred
2 teaspoons pure vanilla extract
2 cup (292 g) gluten-free all purpose flour Cup4Cup gluten-free flour recommended
2 teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoon ground cinnamon
¾ teaspoon ground cloves
¾ teaspoon ground ginger
½ teaspoon nutmeg
½ teaspoon salt

Fluffy Whipped Cream Frosting

8 ounce (227 g) full-fat cream cheese chilled
2 cup (480 g) heavy whipping cream chilled
1 cup (120 g) powdered sugar
2 teaspoons vanilla extract

Instructions

Preheat the oven to 350°F. Spray a 9X13-inch baking pan with nonstick cookin spray.
Use a stand mixer fitted with the whisk attachment or a hand mixer fitted with the double beaters. Beat the eggs and sugar together until pale, thick, fluffy and tripled in volume. It should take about 5-7 minutes on a high speed. Meanwhile whisk together dry ingredients in a separate small bowl.
4 large eggs, 1 ½ cup granulated sugar, 2 cup gluten-free all purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 ½ teaspoon ground cinnamon, ¾ teaspoon ground cloves, ¾ teaspoon ground ginger, ½ teaspoon nutmeg, ½ teaspoon salt
Add the pumpkin puree, oil and vanilla to the egg / sugar mixer. Use whisk attachment to beat until combined.
15 ounce canned pumpkin puree, ½ cup oil , 2 teaspoons pure vanilla extract
Add the dry ingredients, half at a time, to the egg mixture, beating with the whisk attachment until the flour is just mixed in. Try not to over mix or the cake will be dense. Use a spatula to scrape down the bottom and sides and fold in any unmixed flour. The batter will be thick.
Spread the batter evenly into prepared pan. Using an offset spatula to spread evenly. Bake for 30-35 minutes, or until the cake middle is set. I like to use a cake tester since this is a higher moisture cake and you want to make sure it's fully baked. Set on a wire rack to cool completely before frosting.
When the cake is completely cool, prepare the frosting. In a large bowl, place the cream cheese and beat with whisk attachment until creamy. Add the powdered sugar and vanilla. Beat until well combined, scraping down bowl halfway through.
8 ounce full-fat cream cheese , 1 cup powdered sugar, 2 teaspoons vanilla extract
Add the chilled whipping cream. Beat on low speed to combine. Increase the speed to medium and beat until stiff peaks form and volume increases, about 3-5 minutes.
2 cup heavy whipping cream
Spread the frosting on the cooled cake. You will question the amount of frosting. Just go with it. It's a thick cake layer and you will be happy about the ratio of frosting to cake once you dive in! Refrigerate leftovers.

Nutrition