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Gluten-Free Pecan Pumpkin Cake Recipe
Gluten-Free Pecan Pumpkin Cake Recipe photo by Taste of Home

Gluten-Free Pecan Pumpkin Cake Recipe

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“Here’s a delicious pumpkin cake for the holidays. But don’t just bake it then—it’s wonderful all year long!” Kathy Rairigh - Milford, Indiana
TOTAL TIME: Prep: 30 min. Bake: 40 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 40 min. + cooling
MAKES: 12 servings

Ingredients

  • 1 cup sugar
  • 1 cup canned pumpkin
  • 3 tablespoons canola oil
  • 2 egg whites
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1-1/2 cups brown rice flour
  • 1/2 cup potato starch
  • 1/4 cup tapioca flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  • TOPPING:
  • 1/4 cup chopped pecans
  • 1/3 cup packed dark brown sugar
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons cold butter
  • Confectioners' sugar, optional

Nutritional Facts

1 slice equals 264 calories, 9 g fat (2 g saturated fat), 25 mg cholesterol, 294 mg sodium, 45 g carbohydrate, 2 g fiber, 3 g protein.

Directions

  1. In a large bowl, beat the sugar, pumpkin, oil, egg whites, egg and vanilla until well blended.
  2. In a large bowl, combine the brown rice flour, potato starch, tapioca flour, baking powder, baking soda, xanthan gum, salt and pie spice; reserve 1/4 cup for topping. Gradually beat remaining mixture into pumpkin mixture until blended. Spread batter into a 9-in. springform pan coated with cooking spray.
  3. For topping, in a small bowl, combine the pecans, brown sugar, cinnamon and reserved flour mixture. Cut in butter until mixture resembles coarse crumbs; sprinkle over batter.
  4. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 20 minutes. Remove sides of pan. Cool completely. Sprinkle with confectioners' sugar if desired. Yield: 12 servings.
Editor's Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.
Originally published as Gluten-Free Pecan Pumpkin Cake in Healthy Cooking December/January 2010, p17

Nutritional Facts

1 slice equals 264 calories, 9 g fat (2 g saturated fat), 25 mg cholesterol, 294 mg sodium, 45 g carbohydrate, 2 g fiber, 3 g protein.

Reviews for Gluten-Free Pecan Pumpkin Cake

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Oct. 27, 2011

"I am new to the world of gluten-free but thought this recipe had potential. Unfortunately, it did not live up to all the reviews. I followed the directions exactly but the cake was very dense and did not rise. One critic said that it wasn't very pumpkin-y and the only tasty part was the pecans. No one asked for seconds and leftovers did not improve with age. I will be trying another recipe before making this one again."

MY REVIEW
Reviewed Jan. 23, 2011

"The texture and taste are wonderful. You can't even tell it is gluten free!"

MY REVIEW
Reviewed Dec. 28, 2010

"What a wonderful cake! No one would ever know that this is gluten-free. It is easy to put together too."

MY REVIEW
Reviewed Nov. 21, 2010

"This cake is moist and delicious and no one would ever know that it is gluten free unless you tell! A perfect finish to any Fall meal. I made it for a small dinner party and it was loved by everyone."

MY REVIEW
Reviewed Nov. 6, 2010

"I am basing this only on the ease of preparation,appearance and fragrance. I made this yesterday for a brunch at my church on Sunday. It was so easy to make, rose beautifully, looks and smells divine. I am sure my gluten free friends are going to love it. Will let you know. I followed the directions for the cake exactly. I was going to use two whole eggs instead of one egg and two egg whites. I'm glad I did. I think this had something to do with how well the cake rose. Sometimes gluten free can be "stodgy".

I made the crumb top with Earth Balance so that my gluten-free, dairy-free friend can eat it also. Thanks for providing me with a pumpkin cake recipe so that my friends aren't left out while everyone else is eating their pumpkin cake!!!!"

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