Easy Pumpkin Gingerbread Cake - Gluten Free
This delicious Pumpkin Gingerbread Cake - gluten-free (obviously) is the perfect sweet bite the minute the weather turns colder. It's made with homemade roasted pumpkin purée - a Long Island Cheese pumpkin to be precise (that I picked myself). And full of warming spices like cinnamon, ginger, nutmeg, and cloves. But if I'm being honest, my favorite part of this delicious gluten-free cake is the topping! Made from brown sugar, butter (duh), and a splash of sweet vermouth, it elevates this snack-sized Pumpkin Gingerbread Cake and makes it holiday-worthy!
Equipment
- 9" Cake Pan
- Blender
Ingredients
- 1/2 cup salted butter softened
- 1/2 cup dark brown sugar packed
- 2 large eggs room temperature
- 1/2 cup homemade pumpkin purée or canned
- 1/2 cup molasses
- 1/3 cup California Prune Purée recipe below
- 2 tablespoons grated orange zest
- 2-1/2 cups all-purpose gluten free flour blend
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 3/4 cup buttermilk
For the Glaze
- 1/2 cup packed brown sugar
- 1/4 cup butter 1/2 a stick
- 3 tablespoons Vya Sweet Vermouth
- 1 teaspoon gluten-free vanilla extract
- 1 cup powdered sugar
Instructions
- Make the pumpkin purée. Preheat the oven to 400°F and line a baking sheet with parchment paper. Cut the pumpkin in half from top to bottom. Scoop out the seeds using a spoon or ice cream scoop. Sprinkle the flesh of the pumpkin lightly with salt and set flesh side down onto the prepared baking sheet. Bake for 45 minutes to an hour (depending on how large your pumpkin is). It will be done when the skin and flesh is easily pierced with a knife. Remove from the oven and cool completely. Scoop out the pumpkin flesh and put it in a blender or food processor. Blitz it until it’s completely smooth. Store, sealed in a container, in the refrigerator for up to one week.
- Make the prune purée. Combine 8 ounces of pitted prunes with 1/4 cup of hot water. Let sit for 5-10 minutes to soften prunes slightly. Combine the prunes and water in a blender. Pulse to combine, then blend until smooth, pourable consistency forms, scraping the sides if necessary. Store the purée in an airtight container in the fridge for up to 4 weeks.
- Preheat oven to 325°F and grease a 9″ baking pan with butter or gluten-free cooking spray. Line the pan with parchment, allowing the paper to drape up two opposite sides of the pan. Spray parchment with cooking spray. Set aside.
- In a large bowl, cream butter and brown sugar until light and fluffy, about 5 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin, molasses, prune puree and orange zest.
- In a small bowl, combine flour, baking soda, ginger, cinnamon, cloves, salt and ground pepper. Add to creamed mixture alternately with buttermilk, beating well after each addition.
- Pour batter into a greased 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 28-32 minutes. Cool completely on a wire rack.
- Make the glaze. Heat the butter and brown sugar together in a medium saucepan. Boil for 1 minute, whisking constantly, and remove from heat. Stir in the vermouth, vanilla and powdered sugar and beat with a whisk until smooth. Drizzle the glaze evenly over the cake. Store the cake at room temperature for up to three days.
Video
Notes
How to use prune purée in your recipes:
Prune purée is a multi-talented baking substitute. Use it to replace sugar, eggs, or fat and prepare for rave reviews. Here’s a Guide to Healthier Baking to help get you started, but you can also try these easy swaps in your own favorite recipes.
Swap for sugar: Use prune purée to replace anywhere from one-third to half of the sugar in a recipe.
Swap out eggs: To replace 1 large egg, use ¼ cup prune purée. Keep in mind that this works best in recipes that call for no more than 3 large eggs.
Lose the fat: To cut down on fat, replace up to half of the butter or oil with an equal amount of prune purée.
Make ahead tips: make the pumpkin puree and prune puree in advance and this easy cake will come together in minutes. Store the cake at room temperature for up to three days.
Nutrition
Serving: 1sliceCalories: 486kcalCarbohydrates: 77gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 89mgSodium: 475mgPotassium: 489mgFiber: 3gSugar: 62gVitamin A: 3069IUVitamin C: 1mgCalcium: 125mgIron: 2mg
Tried this recipe?Let us know how it was!