Chai Pumpkin Cake with Spiced Buttercream Frosting (Gluten-Free)

4 Reviews
Published Oct 27, 2018 ∙ Kristina Stosek

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This is a double layer gluten-free chai pumpkin cake with spiced buttercream frosting. The dessert is nothing short of deliciousness! I am very excited how this bakery-style cake turned out, it’s truly a Thanksgiving dessert.

chai pumpkin cake, gluten free

CHANGE THE TRADITION

I know traditionally it is pumpkin pie or this amazing gluten free chocolate pecan pie. Yet, this year, I aimed for an extravagant approach. Enter my creation: a festive gluten-free chai pumpkin cake decorated with delectable spiced buttercream frosting. I’m confident you’ll thoroughly enjoy it!

THE LAYERS AND FROSTING

The two layers boast a combination of moisture and lightness, infused with the aromatic flavors of chai spices. The cake is generously decorated with spiced buttercream frosting, elevating this dessert to another level of deliciousness! I must confess, it’s the spiced buttercream frosting that sets this pumpkin cake apart and makes it truly special.

 

chai pumpkin cake, gluten free

WHY USE PUMPKIN IN A DESSERT RECIPE?

  1. Flavor and Aroma: Pumpkin has a naturally sweet and earthy flavor, which makes this dessert very tasty.  
  2. Moisture: Pumpkin adds moisture to baked goods, creating a soft and tender crumb. This is especially beneficial in this cake recipe because it allowed me to cut back on fats.
  3. Versatility: Pumpkin is versatile and pairs well with a variety of spices, such as cinnamon, nutmeg, and cloves. This makes it a versatile ingredient that can be incorporated into a wide range of dessert recipes.
  4. Nutritional Value: Pumpkin is also known for its many health benefits, it is rich in nutrients like vitamins A and C, as well as fiber. While desserts are often indulgent, using pumpkin allows for the inclusion of some nutritional benefits.
  5. Seasonal Appeal: Pumpkin is often associated with the holiday season. Using pumpkin in desserts brings back nostalgia, a sense of coziness and tradition.
  6. Natural Sweetness: Pumpkin has a natural sweetness, allowing for a reduction in the amount of added sugar in a recipe. 
  7. Color and Presentation: The vibrant orange color of pumpkin adds a lovely color to the dessert.

The best part about this cake recipe is its surprising simplicity. Moreover, to elevate this dessert into a more festive experience, consider adding some vibrant berries or edible flowers. Your family and friends are sure to be thoroughly impressed – that’s how delicious it is!

If you are looking for savoury and sweet pumpkin recipes check out these gluten-free pumpkin recipes.

Chai Pumpkin Cake with Spiced Buttercream Frosting (Gluten-Free)

4 reviews
Published Oct 27, 2018 · Kristina Stosek
Prep Time:
20 min
Cooking Time:
30 min
Serves:
6-8

Ingredients

2 cups gluten-free baking flour blend
2 tsp. Baking powder preferably aluminum-free
1 tsp. Baking soda
1 tsp. GF ground cinnamon
1/2 tsp. GF ground nutmeg
1/4 tsp. GF ground cardamom
1/4 tsp. GF ground cloves
1/4 tsp. Pure sea salt
1/2 cup extra virgin olive oil
3 large eggs, at room temperature
1 cup coconut sugar or brown sugar
2 tsp. Grated fresh ginger or 1/2 tsp. GF ground ginger
1 tsp. Pure vanilla extract
3/4 cup milk
1 can (400 ml) pure pumpkin puree
SPICED BUTTERCREAM FROSTING
8 oz. light cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar or use a coffee grinder to grind coconut sugar
1 Tbsp. Fresh lemon juice
2 tsp. Pure vanilla extract
1/2 tsp. GF ground cinnamon
1/4 tsp. GF ground nutmeg
1/4 tsp. GF ground cardamom

Instructions

  1. Preheat the oven to 350 F. Grease 2 (9-inch) round cake pans. Line bottoms with a circle of parchment paper
  2. In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, cardamom, cloves and salt
  3. In the bowl of a stand mixer (or use a hand held mixer) beat together the olive oil, eggs, sugar, ginger and vanilla until smooth. Beat in the milk and pumpkin puree. Slowly add the dry ingredients to the wet ingredients with the mixer on low until combined 
  4. Pour the batter among the 2 cake pans and bake 30 minutes. Remove and let cool five minutes, then run a knife around the edges of the pan and turn the cakes out onto a cooling rack. Cover and let the cakes cool completely before assembling
  5. To make the frosting, add the cream cheese and butter to a large mixing bowl. Using an electric mixer beat until the mixture is light and fluffy, about 2 minutes. Add balance of ingredients. Beat another 2-4 minutes or until the frosting is light and fluffy 
  6. Place one cake layer on a serving plate or cake stand. Spread about 1/3 of the frosting over top. Top with the other cake layer. Frost the cake

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Comments

  1. Amirah Yasin

    How can I make this without the pumpkin flavor?

  2. Kristina

    Hi Amirah, I would substitute finely grated apples for the pumpkin. I have not tried it with apples, but it should work. If you do make it please let us know how the cake turned out. thank you :-)

  3. Cat

    Could I use physiliam husk powder sub for eggs?

  4. Kristina

    Cat, I have not made it with psyllium husk powder, so I don’t know the results. If you do make it, please let us know how the cake tuns out. Thank you

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