This pumpkin spice cake recipe is a hit! It was loved by everyone at my son’s 2nd birthday party, even those who aren’t gluten free, dairy free, soy free, and nut free so I figured it would be great to make again less than 2 weeks later for my grandpa’s 90th birthday that was being attended by both gf and non-gf diners…
We had my son’s 2nd birthday party a few weekends ago and he had a BLAST (I promise I’ll have a post dedicated to it)! As always, I have to make everything from scratch for our birthday parties, not because of any allergies my son has, but because of mine! There aren’t a ton of great gluten free, dairy free, soy free, nut free premade options. Last year I made his cake and bought a Betty Crocker mix for cupcakes for everyone, a few weeks ago we bought a gf Betty Crocker yellow cake mix, ate some and got super sick, both me and my husband. I’m not sure why (because gluten doesn’t bother him) but it gave me the same type of symptoms that I typically get from eating gluten. I looked on Amazon and found that a lot of people have reported similar symptoms from there brownies…eek! We won’t be doing that again!
Cooler weather finally just started rolling in, (we had a perfect 67 degree sunny day for his party) so I decided to try and come up with a Pumpkin Cake recipe. It’s sooooo good. What’s the difference between pumpkin cake and pumpkin bread? I’m not really sure. This is less sweet than a typical cake and tastes great without frosting too so I guess it’s a little bit of both.
GF Pumpkin Spice Cake (or Bread)
**This makes a lot of batter, I use this to make three, 6 inch by 2 inch cake pans and they puff up and totally fill the pans, so much so that you can cut the tops level with the cake pan**
3 cups My Copycat Gf Bisquick Pancake Mix (found here)
1 cup Sugar
4 tsp Organic Pumpkin Pie Spice
2 tsp Organic Cinnamon
Pinch Organic Ground Cloves
Pinch Organic Nutmeg
1 15oz can pumpkin
1 cup So delicious coconut milk (or milk of choice)
Preheat oven to 350 degrees. Mix together all of your dry ingredients including my “pancake mix”, sugar, pumpkin pie spice, cinnamon, cloves, and nutmeg. Once combined, add pumpkin, milk, and eggs. Beat to combine.
Coat three 6″x2″ round baking pans with Spectrum coconut oil spray. Fill each evenly with batter (mine end up being about 2/3 of the way full). Bake for 45-55 minutes at 350 degrees. You’ll know they’re done when a toothpick comes out clean.
Once they’re fully cooled, trim the tops to make each cake level (feel free to snack on the extra like I do). Spread a layer of homemade butter cream icing on the top of one of the cakes, stack the second cake on top, add more butter cream and add the third level. Now ice your cake! The one I made for my Grandpa is below!
All of my recipes are gluten free, soy free, dairy free, and nut free, meaning that they are peanut free, cashew free, tree nut free, walnut free, pecan free, and almond free. They are also free of a lot of other grains and legumes because I’m intolerant to them, along with gluten. My recipes are amaranth free, barley free, chick pea free, buckwheat free, fava bean free, flax free, garbanzo free, oat free, rye free, sorghum free, spelt free, and teff free. If there are easy substitutions to make the recipe egg free I try to include them. My recipes are dairy free – I personally am intolerant to whey and therefore can eat butter. Most recipes can be made completely dairy free with a butter substitute. Feel free to leave any changes you’ve made in the comments for others to see!
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