When I first tried this crazy recipe, I couldn't believe how incredible it tasted. It won't last very long if you have several mouths to feed because you can count on everyone getting extra servings. I have made it for my family and friends several times and notice that most end up with an extra portion or two. Most common feedbacks are that people are shocked that gluten-free can taste this good and surprised by the moistness of the cake.

Incredibly Fluffy and Moist

Before this recipe, I was not a big pumpkin cake fan so this recipe obviously changed my views. Here's a picture of the finished product.

I believe the main reason the bread is so fluffy and moist is because I use Pamela's gluten-free pancake mix. The pancake mix is made from rice flour and almond meal with no added sugar. I use this flour for everything from baking, pancakes, and breading for chicken and fish.

Recipe for Gluten-Free Pumpkin Cake

Ingredients

Dry Ingredients
2 cups of Pamela's Gluten Free Baking and Pancake Mix
1 tsp baking soda
1 tsp baking powder
Dash of salt
¼ tsp of cloves
¼ tsp of nutmeg
¼ tsp of allspice
1 tsp of cinnamon

Wet Ingredients
4 eggs
1 ½ cups of brown sugar
¾ cup Canola oil
1 can of pumpkin (15 oz)

Optional
¾ cup of Walnuts (or nut of choice)

1. Preheat oven to 350°

2. Mix dry ingredient in a large bowl

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3. Mix wet ingredients in a medium bowl

4. Mix wet and dry ingredients together

5. Fold in walnuts (or nut of choice)

6. Pour evenly in 9 x 13 lightly greased baking pan

7. Bake at 350° for 22 to 25 minutes

As soon as the toothpick comes out clean, it's done. The key is to stand guard and make sure it doesn't burn the bottom. I find with my pre-heated oven and a 9 x 13 pan, 22 minutes is perfect. You'll obviously need to adjust the baking time depending on if you're using another size pan such as a loaf or cupcake pan.

Feedback from a Happy Partaker 😋

I hear Oooohs and Ahhhhs all the time when I make this pumpkin cake... bread... bar. I gave my husband an unfrosted cake to bring to his office today. Here's a text that I just received from one of his coworkers. I believe there were six coworkers that ate it and apparently, most of the cake is gone!

Final Thoughts

Pamela's Baking and Pancake Mix is seriously the bomb! I've never baked this recipe using anything else. On that note, I believe this recipe would still be good using regular flour. If anyone else uses regular flour, please let me know if it was more fluffy and moist than a normal cake.
I chose to be specfic with using Canola oil because I heard that Canola oil is the best oil for baking.
When mixing ingredients, don't overmix.
Cream cheese frosting is really good on this if you want to add frosting. If you want the frosting recipe, comment below.

The Ooooohs, Aaaaaahs and OMGs of Gluten-Free Pumpkin Cake