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Gluten-Free Pumpkin Cake

yield: 6
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
A moist, tender pumpkin cake made with gluten-free flour, pure maple syrup, walnuts, raisins, and shredded coconut. No refined sugar. Drizzled with maple syrup for a sweet, glossy finish.
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Ingredients
 

  • 3 cups gluten-free all-purpose flour
  • 1 and 1/2 cups pumpkin puree
  • 2 cups pure maple syrup plus extra for drizzling
  • 1 and 1/2 cups coconut oil or unsalted butter melted and cooled
  • 3 egg whites
  • 1 and 1/2 cups raisins
  • 1 cup walnuts chopped
  • 1 cup unsweetened shredded coconut
  • 1 and 1/2 teaspoons baking soda
  • 1 and 1/2 teaspoons lemon juice

Instructions

  • Preheat your oven to 350°F (175°C). Grease and flour a cake pan of your choice.
  • In a large mixing bowl, combine the gluten-free all-purpose flour and one spoon of baking soda. Stir well to distribute evenly.
  • In a separate bowl, whisk together the melted and cooled coconut oil (or butter), egg whites, and maple syrup until smooth.
  • Gently fold the pumpkin puree into the wet mixture until evenly distributed.
  • Gradually pour the wet ingredients into the dry ingredients, stirring continuously to form a smooth batter. Do not overmix.
  • Fold in the raisins, shredded coconut, and chopped walnuts until evenly spread throughout the batter.
  • In a small bowl, combine the lemon juice with the remaining half spoon of baking soda. Let it fizz briefly, then fold it into the batter.
  • Pour the batter into the prepared cake pan and spread evenly. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
  • While the cake is still warm, drizzle the top with additional maple syrup. Let the cake cool completely in the pan before removing.

Notes

  • Always use the toothpick test. Clean or a few moist crumbs means it's done. Wet batter means it needs more time.
  • Let the cake cool completely before removing from the pan. Gluten-free cakes are more delicate while warm.
  • If using homemade pumpkin puree, drain any excess moisture before adding to the batter.
  • Taste your maple syrup before adding. Adjust the amount based on how sweet you want the cake.
  • Not all gluten-free flour blends are the same. Feel free to experiment with different brands for the best texture.
  • Store in an airtight container. Stays fresh for 3 to 4 days at room temperature and up to a week in the fridge.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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