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    Scott Adams
    Scott Adams

    By Scott Adams •

    Pumpkin Cake (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Valerie Wells.

    Ingredients:
    1 stick butter, softened
    1 ½ cup sugar
    2 eggs
    1 cup mashed pumpkin
    1/3 cup water
    1 ¾ cup gluten-free flour mix
    1 teaspoon soda
    ¾ teaspoon salt
    ¾ teaspoon xanthan gum
    1 ¾ teaspoon pumpkin pie spice

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     Directions:
    Preheat oven to 350F.  Cream first four ingredients together.  Mix dry ingredients.  Beat in ½ of dry ingredients.  Beat in water.  Beat in remaining dry ingredients.  Pour into greased pan and bake according to one of the following options:

    • 9"x9" pan for 40 to 45 minutes, or;
    • Medium tube cake pan (6 cup) 40 to 45 minutes, or;
    • Large loaf pan 45 to 50 minutes.

    Cool and glaze with cream glaze.

    Cream cheese glaze:  Blend together 3 oz cream cheese & about 3/4 to 1 cup confectioner’s sugar in glass dish over hot water until about the consistency of honey.  Drizzle over pumpkin cake.


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    Guest Katie

    This is a really good gluten free cake even without the frosting. You can't really tell at all....and I've tried a couple of not so good gluten free items. Highly recommended!

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  • About Me

    Scott Adams
    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994. Faced with a critical lack of resources, he dedicated himself to becoming an expert on the condition to achieve his own recovery.

    In 1995, he founded Celiac.com with a clear mission: to ensure no one would have to navigate celiac disease alone. The site has since grown into one of the oldest and most trusted patient-focused resources for celiac disease and the gluten-free lifestyle.

    His work to advance awareness and support includes:

    Today, Celiac.com remains his primary focus. To ensure unbiased information, the site does not sell products and is 100% advertiser supported.

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