Gingerbread-Pumpkin Cake

Serves 15

Perfect for the holidays and all winter long, this spicy gingerbread-pumpkin cake gets its flavor from pumpkin puree, molasses, brown sugar and lots of spices.

Ingredients

CAKE
Nonstick cooking spray
3 cups gluten-free flour blend with xanthan gum
1 cup packed dark brown sugar
1 tablespoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 teaspoons baking soda
1½ teaspoons salt
1 15-ounce can pumpkin puree
4 large eggs
¾ cup vegetable oil
½ cup molasses
ICING
1½ cups powdered sugar
2 to 3 tablespoons water or milk
1 teaspoon vanilla extract

Directions

Adjust oven rack to middle position and preheat oven to 350° F. Spray a 9 x 13-inch cake pan with nonstick cooking spray.

Whisk together gluten-free flour blend, brown sugar, ginger, cinnamon, nutmeg, baking soda and salt in a large mixing bowl. Add pumpkin, eggs, oil and molasses. Mix until ingredients are thoroughly combined and a smooth batter forms.

Spread batter evenly into prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Remove pan from oven and place on a wire rack. Allow to cool before icing.

To make the icing, place powdered sugar in a large bowl. Add 2 tablespoons water and vanilla. Stir. Add additional water as needed. Icing should be thick yet pourable.

Set wire rack with cake on a baking sheet lined with waxed paper. Pour icing over the cake, letting it run down the sides. Let set for about 20 minutes before serving.

Nutrition Analysis: 360 cal, 12 g fat, 55 mg chol, 430 mg sodium, 60 g carbs, 0 g fiber, 34 g sugar, 3 g protein.

Elizabeth Barbone, author of the cookbooks Easy Gluten-Free Baking and How to Cook Gluten-Free, is a regular contributor to Gluten-Free Living. She also blogs at glutenfreebaking.com.

Nutritional analysis for recipes is created using Food Processor SQL nutrition and fitness software by ESHA. Recipes are analyzed per serving (unless otherwise indicated) for calories, fat, cholesterol, sodium, carbohydrates, fiber and protein. Nutrient amounts are approximate due to variations in brands, manufacturer, preparation and ingredient substitutions. When ingredient choices are listed, we use the first one. Nonspecific amounts, for example "to taste," and garnishes are not included.

Source URL: https://www.glutenfreeliving.com/recipes/desserts-sweets/gingerbread-pumpkin-cake/