Pumpkin Spice Cake (low FODMAP)

15 Minutes prep • 30 Minutes cook • Low FODMAP • Gluten-free • Serves 8 - 12 • Ok to make-ahead: Steps 1 - 6

Our sweet potato spice cake was so good, we had to create a pumpkin spice version too! This cake is moist, beautifully spicy, delicious, and easy to make. The batter is flexible enough to be perfect as a sheet cake, layer cake, or even cupcakes. I think you’re going to love this one!

Ingredients: Cake

2 3/4 cups gluten-free all-purpose flour (I used King Arthur Measure for Measure*)

1 3/4 teaspoons baking powder*

1/4 teaspoon baking soda*

1 teaspoon kosher salt*

2 teaspoons ground cinnamon*

3/4 teaspoon ground nutmeg*

1/2 teaspoon ground ginger*

1/4 teaspoon ground allspice*

1 cup canola oil* or other vegetable oil

3 large eggs at room temperature

1 large egg yolk at room temperature

1 1/2 cups light brown sugar*

1 cup granulated sugar*

1 (15-ounce) can pumpkin puree**

1/2 cup lactose-free sour cream

2 teaspoons pure vanilla extract*

Directions: Cake

(1) Prepare: Preheat the oven to 350 degrees F. Grease one 13x9x2-inch pan, two 9-inch round pans, or a large rimmed baking sheet for sheet cake, and line the bottom with parchment paper.

(2) Combine the dry ingredients: In a medium-sized bowl, whisk together the gluten-free flour, baking powder, salt, baking soda, and spices.

(3) Combine the wet ingredients: In the bowl of the stand mixer fitted with paddle attachment mix together the oil, sugars, and vanilla. Add the eggs and extra egg yolk, one at a time, and beat on medium speed until smooth between each addition. Add the pumpkin and the sour cream and beat until smooth.

(4) Blend the cake: Add the dry ingredients to the wet in two parts and, mix on low just until the flour is incorporated—do not over-mix.

(5) Bake the cake: Transfer the batter to the prepared pan and smooth the top with a rubber spatula. Bake for 30 to 35 minutes until a toothpick comes out with only a moist crumb or two.

(6) Finish: Let cool until easy to handle, then run a butter knife around the edges, releasing it from the pan. Invert the cake onto a cooling rack, flipping it right side up to cool to room temperature.

Make-ahead note: At this point, the cake will keep in an airtight container at room temperature for 2-3 days. Or you can prepare the cake through step 6. Cover it tightly and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature, make the frosting, frost, and serve. You can also freeze the frosted cake, up to 3 months. Thaw overnight in the refrigerator, bring to room temperature or serve cold.

(7) Frost the cake: When ready to frost the cake, make our best cream cheese frosting then frost.

(8) Plate and serve: Slice and serve and watch your family, friends, or guests marvel at what a moist and delicious cake you have made!

Pro tips: To bring eggs up to room temperature quickly so they blend more evenly in your batter, simply put them in a bowl of warm (not hot) water for a few minutes.

This cake would be delicious and would work well, as a layer cake (bake 25 mins), or cupcakes (bake 18-21 mins).

**Pumpkin: While you can cook down your own pumpkin, that takes a lot of time and I think the flavor and consistency of canned pumpkin work best for this recipe. I always use Libby’s brand canned pumpkin for all my pumpkin recipes because it is consistently the best taste, color, and consistency.

Ingredients: Frosting

1/2 cup (4 ounces) lactose-free cream cheese, at room temperature

2 sticks (8 ounces) unsalted butter, at room temperature

4 cups confectioners’ sugar, sifted

1/2 teaspoon kosher salt*

1 teaspoon white vinegar

1 teaspoon vanilla*

2 tablespoons heavy cream, lactose-free whole milk, or lactose-free half and half

Directions: Frosting

(1) Combine the cream cheese and butter: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed for about 5 - 7 minutes until light yellow and fluffy.

(2) Add the sugar: Turn the mixer off and sift the confectioner’s sugar into the bowl with the butter mixture. Mix on low for 2 minutes then scrape down the sides of the bowl. Continue to mix, increasing the speed to medium-high, until the frosting is light and fluffy and no lumps are visible.

(3) Finish: Add the salt, vinegar, vanilla, and heavy cream. Use the frosting immediately, or store it in the fridge until you’re ready to decorate.

(4) Frost something! Use the frosting immediately, or store it in the fridge until you’re ready to decorate.

Make-ahead note: At this point, you may refrigerate the frosting if you’re not going to use it right away. If you do refrigerate it, you may have to let it warm up a bit and then re-whip it for a minute or two in the stand mixer on low before it’s spreadable again.
Eat and enjoy every bite because you can!

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