Gluten Free Pumpkin Spice Latte Cake with Maple Cream Cheese Frosting
Ingredients:
- 2 cups gluten-free all-purpose flour blend
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup canned pumpkin puree
- 1/2 cup strong brewed coffee, cooled
- 3/4 cup brown sugar, packed
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
For the Maple Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1/4 cup pure maple syrup
- 1/2 teaspoon vanilla extract
Directions:
1. Preheat oven to 350°F (175°C). Grease and flour Three 8-inch round cake pans using gluten-free flour.
2. In a medium bowl, whisk together gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
3. In a large bowl, combine pumpkin puree, coffee, brown sugar, vegetable oil, eggs, and vanilla extract. Beat until smooth and well combined.
4. Gradually add dry ingredients to the wet mixture, folding gently until just combined. Do not overmix.
5. Divide batter evenly between prepared pans and smooth the tops.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove cakes from oven and allow to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
8. For the frosting, beat cream cheese and butter together until creamy and smooth.
9. Gradually add powdered sugar, beating well after each addition.
10. Mix in maple syrup and vanilla extract until fully incorporated.
11. Once cakes are cool, spread frosting evenly between layers, and frost the top and sides of the cake.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 380 kcal | Servings: 10 servings
Tips:
Use freshly brewed coffee cooled to room temperature for a more pronounced latte flavor.
Ensure the cake is completely cool before frosting to prevent melting and sliding.