A gluten-free pumpkin-y 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 potluck, made it often, and then adapted it to be gluten-free. Easy, moist and moreish. A 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.
- 2/3 cup (or 5+1/2 oz, 160g) pumpkin from a can (not pumpkin pie filling). Don’t increase amount of pumpkin, cake won’t work
- 3 large eggs
- 1 cup (210g) sugar
- 1 teaspoon (5ml) vanilla extract
- 2 teaspoon (10ml) baking powder
- 2 teaspoon (10 ml) cinnamon or pumpkin pie spice or apple pie spice
- ½ cup (85g) gluten-free flour that doesn’t contain xanthan gum or baking powder, or ¾ cup (85g) my gluten-free flour blend (see below)
- pinch of salt
Cream Cheese Swirls
- 4 oz (112g) cream cheese softened
- 2 Tablespoon (30ml) powdered sugar
- 1 egg yolk or 1 Tablespoon liquid egg substitute
Mix together until smooth. These cream cheese swirls will top raw cake batter and become the “spider-web” pattern.
Frosting for Outside of Cake
- ½ cup (56 g) cream cheese softened
- 1 cup (112g) powdered sugar. I do sift the sugar as that’s quicker than trying to get frosting smooth with lumpy powdered sugar
- 1 teaspoon (5ml) vanilla extract
Mix together until smooth.
I don’t recommend using this frosting for the cream cheese swirls. The higher sugar content makes the cake far too sweet and sugar also caramelizes and sinks more into cake batter.
- Preheat oven to 350°F (180°C). Spray springform pan and line base with parchment paper, dust with flour – I use white rice flour.
- Mix together pumpkin, eggs, vanilla and sugar and beat for 2 minutes to incorporate air.
- Add baking powder, spice, salt and flour and mix well.
- Pour onto lined springform pan, gently spread out.
- Spoon cream cheese into plastic bag, snip off corner and pipe concentric circles on top of raw batter. Don’t worry if it doesn’t look perfect. Take a small sharp knife or skewer and pull tip of knife/skewer through the cream cheese batter from center of cake to edge of cake to create the spider web design.
- Bake for 30-35 minutes until well-risen, springy but still soft to the touch. Stick a fork or toothpick into middle of cake to check that it’s cooked and taste a piece of cake. If it still has grainy flour taste, give it 5 minutes more.
- Once you’ve removed the cake from oven, let cool 10 minutes. Run a thin spatula around outside of cake to loosen and then remove springform ring.
- Allow to cool completely and then move to serving plate, lining paper should easily remove.
- Pipe 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 items to decorate as well as mini ceramic pumpkins for Thanksgiving.
My Gluten-Free Mix
I use for one cup of GF mix.
- ½ cup potato starch. Substitute arrowroot for nightshade allergy
- ¼ cup tapioca starch from Asian market, or Goya or Yoki brand in supermarkets
- 2 Tablespoon amaranth or millet flour
- 2 Tablespoon sorghum flour
- 1 x 14 oz bag potato starch (3+1/2 cups)
- 7 oz (1+3/4 cup) tapioca starch
- 4 oz (¾ cup plus 2 Tablespoons) amaranth or millet
- 4 oz (¾ cup plus 2 Tablespoons) sorghum
Makes about 7 cups total.
Watch me make this on NH’s ABC WMUR TV—recipe is still the same but I now leave out xanthan gum.