Pumpkin spice cake is the perfect fall dessert. I love pumpkin in just about any form, so I decided to add this gluten and corn free pumpkin spice cake recipe to my list of fall favorites. It takes 10 minutes to prepare and an hour to bake at 350 Fahrenheit.
This gluten and corn free pumpkin spice cake contains no artificial colors, flavors, or preservatives in the ingredients but it does contain dairy. We like to use Pamela’s Baking and Pancake Mix, which we buy in bulk through Amazon’s subscribe and save program. I highly recommend it to larger families that want to save a few dollars on gluten free baking mixes.
Ingredients for Gluten free Pumpkin Spice Cake Recipe:
4 organic pastured eggs.
1 (15 oz) can of Trader Joe’s organic pumpkin (or another variety on hand).
1 cup of Daisy sour cream.
1 cup of evaporated cane juice (or refined sugar).
1 tsp pumpkin pie spice.
1 tsp cinnamon.
3 cups of Pamela’s gluten free Baking and Pancake Mix (*contains xanthan gum).
Directions for Gluten and free Pumpkin Spice Cake Recipe:
In a mixing bowl add the flour, pumpkin spice, and cinnamon for your gluten and corn free pumpkin spice cake. Stir until well blended. Set aside. In a separate bowl combine your eggs, sour cream and sugar. Beat on high until well mixed. Add your can of pumpkin and stir. Then add your dry ingredient mixture. Pour batter into either a lightly greased metal bundt pan or non-greased silicone bundt pan. Batter will rise, so be sure to only fill it 3/4 high. If you have excess batter, use in muffin tins and bake them for 25 minutes at 350 Fahrenheit. Bake your pumpkin spice cake for at least 1 hour. Let it cool before removing from pan. If you’d like, you can mix your own homemade icing. We make ours using Trader Joe’s Powdered Sugar (made without corn starch) and a few tablespoons of organic milk.