Naked Pumpkin Cake – The Best in the West – Gluten Free

*Revised 12/7/2013 – Recipe now calls for vegetable oil instead of canaola oil and increased cinnamon to 1 1/2 Tbsp. Also adjusted flour to 1 1/2 cups of gluten free flour and 1/2 cup almond flour.*

Do you have one of those “signature” foods that you always take to a party? Well, this is definitely one of my top three.  Even the non-pumpkin eaters love this gluten free cake.  I’m re-posting my beloved pumpkin cake from my original 2008 blog to share with everyone for the fall/holiday season.

It needs no fancy frostings, dustings or fillings. It is so easy, even an eight year old can do it. I know. Mine just helped me bake this. An added bonus? Your whole house smells like pumpkin spice all day long…conjuring up images of red fall leaves and a season full of festivity.

This recipe serves 8-10 in the bundt pan.  (It makes approximately 2 dozen cupcakes, filled 3/4 full).  Happy Autumn!

P.S. Feel free to send pictures of beautiful fall foliage. We just have palm trees here in SoCal!

Naked Pumpkin Cake

Servings
8-10 servings

Ingredients

pumpkin+cake
  • 1 1/2 cups gf flour blend (I like Authentic Foods Multi-Grain)
  • 1/2 cup almond flour
  • 2 cups sugar
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 1/2 Tbsp cinnamon
  • 2 tsp xanthan gum
  • 1 1/3 cup vegetable oil
  • 1 1/2 cup canned pumpkin (not the "pie filling)) - 15oz can
  • 2 eggs, beaten
  • 1 1/2 tsp vanilla

Directions

  • Mix dry ingredients in a large bowl with a spoon (no mixer needed for this recipe). Mix wet ingredients in a separate bowl. Add wet ingredients to dry ingredients and mix until smooth. Poor into lightly greased bundt pan (My darker, thinner pan seems to work best and I spray it with Pam Original). Bake at 350 degree F for 50-60 minutes (takes longer for a thick bundt pan). Cool for ten minutes in pan and then invert onto wire rack to cool completely. Sprinkle with powdered sugar, dollop with whipped cream, or glaze prior to serving (optional).
Prep Time: 15 - 20 Minutes
Cook Time: 50 - 60 Minutes
Total Time: 1:05 - 1 Hour 20 Minutes

3 Comments and 1 Reply
    • Kristen
    • 10.18.2010

    Oh this looks like it would be a huge hit! I'm going to bookmark this to try soon, for sure!

    Reply

    • Karen Thompson
    • 10.22.2012

    Iam looking so foward to tring this cake& looks so easy

    Reply

    • Sheila
    • 10.27.2012

    Thanks for the recipe. My father liked the Pumpkinpie very much. I do have a question though. Can I use butter instead of oil? Like to hear from you.

    Reply

    • Hi Sheila! The butter just doesn’t work as well. I know. It’s a lot of oil. This is one of my most favorite recipes, but it’s definitely not one of the healthiest. It makes a great holiday treat or something fun to bring to a holiday party. :-)

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