Gluten-Free Pumpkin Spice Cake

READY IN: 50mins
Recipe by gemini jodi

OK, just got the double thumbs up and a jumbled "thsrcxs!" from kids with mouths full of cake, so I guess it's a keeper. Took 2 different recipes, added my own twists and there you have it.

Top Review by wedrinkteaere

Tasty GF cake! I modified one thing, due to severe allergy to apples. I substituted the apple sauce for baby food pureed carrots. They worked perfectly! One thing to note: if you have a coffee grinder, it would do a world of good to process the oats into 'flour'-UNLESS you want the texture of whole oats throughout the cake (the next time we make it, we will grind down the oats). We just topped our cake with Cool Whip, but the frosting does sound divine! THANKS!

Ingredients Nutrition


  1. Preheat oven to 350 degrees, spray or prep 9x13 baking dish.
  2. Mix together in large bowl: eggs, sugar, butter, pumpkin, applesauce, oats, vanilla, cinnamon, ginger, nutmeg, and cloves. Set aside and let sit for at least 5 minutes. (Allows oats to soften and spices to "mingle.").
  3. In medium mixing bowl, combine baking mix, baking soda, baking powder, and xanthan gum. Add slowly to wet ingredients, mix well, but do not overmix.
  4. Pour into prepared baking dish, bake for 25-30 minutes or until toothpick inserted in center comes out clean.
  5. For Icing:.
  6. While cake cools, mix all icing ingredients together, beat for 1 minutes.
  7. I iced the cake while still warm, poked cake with toothpick, so icing soaked into cake.
  8. Garnish with chopped pecans or walnuts on icing, if you want.

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