The Best Pumpkin Cake I’ve Ever Had!
The cake is moist, has great texture and has many spices too. You will love this pumpkin cake’s intense, savoury flavours!
The cake is perfect for serving for Halloween, which is coming up soon. Instead of one big cake, you can also make pumpkin muffins; see here. If you are not a fan of cheese topping, the muffins are still great plain, which my son prefers, but my daughter and I love the topping too!
I wish you good luck!
Pumpkin Cake (Gluten-Free & Low FODMAP)
The Best Pumpkin Cake I’ve Ever Had!
- Yield: 8–10 1x
- Category: Dessert
- Diet: Gluten Free
Ingredients
300g Hokkaido pumpkin grated
175g Soft butter
75g Sugar
50g Brown sugar
3 Eggs
1/4 tsp Xanthan gum*
1/2 tsp Salt
1/2 tsp Cardamom
1/2 tsp Ginger
1 tsp Baking soda
1 tsp Baking powder
2 tsp Cinnamon
175g Self-raising flour
80g Greek yogurt
Frosting
4 tbsp Orange juice
200g Philadelphia Cheese (LF if you need it)
1–2 tbsp Maple syrup
1 Handful walnut Pumpkin seeds
Instructions
Beat butter, sugar and brown sugar. Stir in one egg at a time, and beat well between each egg.
Mix the flour, baking powder, baking soda, xanthan gum, spices and salt together and sift them into the dough. Stir the dough together with the grated pumpkin and greek yoghurt.
Spread the dough in a greased springform. Bake the cake in a preheated oven at 175 degrees fan for approx. 45 minutes.
Ensure pumpkin cake is completely cooled before decorating with frosting, big chunks of walnuts and pumpkin seeds.
Notes
Eat & Enjoy
*Xanthan gum gives gluten-free baked goods a soft texture and moist crumb that we know from the classic baked goods.
