Happy Celiac Awareness Day! To all the celiac veterans out there, life hasn’t always been the easiest. But we’ve come so far and learned so much, and we most certainly deserve a day of celebration. And if Marie Antoinette had been a gluten-free gal herself, I believe she would have decreed to all her celiac subjects, “Let them eat gluten-free cake!” So let’s heed that decree and celebrate our journey with some delicious cake; Pumpkin & Spice Cake, that is!
All right, I confess that this cake wasn’t actually made specifically for Celiac Awareness Day. In truth, it was created for a very special birthday. But that’s the beauty of this dessert, it is perfect for celebrating any occasion, be it a birthday, holiday, or just plain old Thursday! And so, my lovely celiacs and gluten-free followers, let us eat cake!
Warmed by the flavors of cinnamon, allspice, and nutmeg, this cake tastes just like fall. It isn’t very rich or super sweet, and frankly it doesn’t need to be with the prominence of such delicious autumnal flavors. So satisfying on its own, this cake doesn’t even require frosting for adornment. But I simply couldn’t resist dressing it up with some pumpkin buttercream filling, and I’m certainly glad I did. The pumpkin and cinnamon actually perfectly echo the spices showcased in the tender cake, making this dessert the ultimate autumn perfection.
And this recipe actually comes at the perfect time for the advent of fall. So if you missed baking a treat for Celiac Awareness Day and there aren’t any birthdays on the horizon, you can always whip up this creation to reign in the new season. Believe me, there is always some cause for celebration. And for that celebration you’ll want this cake. Happy baking!
Pumpkin & Spice Cake
2 cups GF Flour Mix*
1 teaspoon xanthan gum
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoons cinnamon
½ teaspoon allspice
¼ teaspoon nutmeg
1 teaspoon cocoa powder
½ teaspoon salt
½ cup unsalted butter, room temperature
1 ½ cup brown sugar, packed
1 teaspoons vanilla
1 cup sour cream
Pumpkin Buttercream Filling
4 Tablespoons unsalted butter, room temperature
2 Tablespoons pumpkin puree
½ teaspoon cinnamon
½ teaspoon vanilla
2-3 cups powdered sugar, sifted
2 teaspoons milk
Preheat oven to 350°F. Spray two 9-inch cake pans with cooking spray and line the bottoms with parchment paper.
To prepare the cake, whisk together the first 9 ingredients in a medium-sized bowl. Set aside.
In a separate bowl, cream together the butter and brown sugar, about 2-3 minutes on medium speed. Add in eggs, one at a time, mixing well in between each. Beat in the vanilla. Next, add in the dry ingredients in three separate additions, alternating with the sour cream. Mix well in between each addition.
Divide batter between the two prepared cake pans and bake for 25 minutes, or until a toothpick inserted in the center of each cake comes out clean.
Let cakes cool completely.
To prepare the buttercream filling, beat butter until creamy, about 1-2 minutes. Add in the pumpkin, cinnamon, and vanilla, and mix completely. Slowly add in 2 cups of powdered sugar followed by the milk. Adjust to your personal taste and texture preferences, adding more powdered sugar for a sweeter, firmer filling.
Assemble the cakes by placing one cake layer, bottom side facing up, on a plate. Completely cover the upward-facing layer with the pumpkin buttercream. Place the second cake layer on top of buttercream filling, the top facing up. Finish cake with powdered sugar for decoration, if desired.
*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch