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Gluten-Free Pecan Pumpkin Cake

 Gluten-Free Pecan Pumpkin Cake
“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
12 ServingsPrep: 30 min. Bake: 40 min. + cooling

Ingredients

  • 1 cup sugar
  • 1 cup canned pumpkin
  • 3 tablespoons canola oil
  • 2 egg whites
  • 1 egg
  • 1 teaspoon McCormick® Pure 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

Directions

  • In a large bowl, beat the sugar, pumpkin, oil, egg whites, egg and
  • vanilla until well blended.
  • In a large bowl, combine the brown rice flour, potato starch, tapioca

2 of 2

Gluten-Free Pecan Pumpkin Cake (continued)

Directions (continued)

  • 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.
  • 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.
  • 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.
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.