A gluten-free pumpkiny delight that’s perfect for Halloween and Thanksgiving meals!
From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh
A friend told me this was a ‘Libby’s’ recipe. I got it years ago at a Pot Luck, made it often, and then adapted it to gluten-free. Easy, moist and moreish. 15 oz can of Libby’s solid pack pumpkin will make three times recipe, that is 3 cakes. And yes, there is no oil or butter in this recipe, pumpkin is used the way apple sauce can be used. This month, a wheat eating friend had posted a picture of a pumpkin cake cooked in a jelly roll pan with diagonals of cream cheese filling. The quantities given for that cake were roughly double the pumpkin jelly cake recipe I make. Probably to give enough depth for the cream cheese swirls and so cake wouldn’t collapse as you picked it up. Remember a jelly roll is literally rolled with filling or layered. So I put all of my jelly roll recipe into a 9+1/2 inch springform.
Gluten-Free Pumpkin Cake with Cream Cheese Swirls
Cream cheese swirls to top raw cake batter:
Mix together until smooth
Frosting for around outside of cake:
And no, Please do not use the frosting as the cream cheese swirls. The higher sugar content makes the cake far too sweet and sugar also caramelizes and sinks more into cake batter. I did try doing that.
1. Preheat oven to 350*F, 180*C. Spray springform pan and line base with parchment paper, dust with gluten-free flour – I use white rice flour.
2. Mix together pumpkin, eggs, vanilla and sugar and beat for 2 minutes to incorporate air.
3. Add baking powder, spice, salt and flour and mix well.
4. Pour onto lined springform pan, gently spread out.
5. Spoon cream cheese into ziploc bag, snip off corner and pipe spirals from center out on top of raw batter. Don’t worry if it doesn’t look perfect lines. Take a small sharp knife or skewer and pull tip of knife/skewer through the cream cheese batter from outside to center of circle to give spider web design.
6. Bake for 30-35 minutes until well risen, springy but still soft to the touch. I literally dig a fork into middle of cake to check it’s cooked and taste a piece of cake. If it still has grainy flour taste, give it 5 minutes more.
7. Remove cake from oven. Wait 10 minutes, then run a thin spatula around outside of cake and loosen and remove springform ring.
8. Allow to cool completely and then move to serving plate, lining paper should easily remove. Pipe cream cheese frosting around outside of cake. Unless you use a huge pipe you should have leftover frosting that you can pipe on individual serving plate or freeze for another recipe.
I used various Halloween jewelry to decorate as well as mini ceramic pumpkins for Thanksgiving.
My Gluten-Free Mix:
I use for one cup of GF mix.
Making about 7 cups total of mix.
Watch me make this on NH’s ABC WMUR TV–recipe is still the same but I now leave out xanthan gum.