Thursday, October 25, 2012

Gluten Free Spice Cake with a Pumpkin Buttercream


This is a very soft delicious gluten free spice cake with a pumpkin buttercream. However, I wasn't fond of the buttercream, not enough pumpkin flavor to me and buttercream is not my fave. Next time I'll make a pumpkin cream cheese frosting for it. I doubled the buttercream and could not wait for it to set up, so my layers slid in my photos, haha. Another recipe my family could not tell was gluten free, we all loved it!


Gluten Free Spice Cake with a Pumpkin Buttercream
from Stuffed Pepper

CAKE
2 cups GF Flour Mix*
1 teaspoon xanthan gum
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoons cinnamon
½ teaspoon allspice
¼ teaspoon nutmeg
1 teaspoon cocoa powder
½ teaspoon salt
½ cup unsalted butter, room temperature
1 ½ cup brown sugar, packed
2 eggs
1 teaspoons vanilla
1 cup sour cream

BUTTERCREAM
4 tablespoons unsalted butter, room temperature
2 tablespoons pumpkin puree
½ teaspoon cinnamon
½ teaspoon vanilla
2-3 cups powdered sugar, sifted
2 teaspoons milk

Preheat oven to 350°F. Spray two 9-inch cake pans with cooking spray and line the bottoms with parchment paper.

To prepare the cake, whisk together the first 9 ingredients in a medium-sized bowl. Set aside.

In a separate bowl, cream together the butter and brown sugar, about 2-3 minutes on medium speed. Add in eggs, one at a time, mixing well in between each. Beat in the vanilla. Next, add in the dry ingredients in three separate additions, alternating with the sour cream. Mix well in between each addition.

Divide batter between the two prepared cake pans and bake for 25 minutes, or until a toothpick inserted in the center of each cake comes out clean. Let cakes cool completely.

To prepare the buttercream filling, beat butter until creamy, about 1-2 minutes. Add in the pumpkin, cinnamon, and vanilla, and mix completely. Slowly add in 2 cups of powdered sugar followed by the milk. Adjust to your personal taste and texture preferences, adding more powdered sugar for a sweeter, firmer filling.

Assemble the cakes by placing one cake layer, bottom side facing up, on a plate. Completely cover the upward-facing layer with the pumpkin buttercream. Place the second cake layer on top of buttercream filling, the top facing up. Finish cake with powdered sugar for decoration, if desired.

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

 
perhaps you got a sneak peek on instagram? :)
 


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4 Comments:

Marigny Harrington said...

This is the second Gluten Free recipe we have tried from your blog. (First one was your Gluten Free Pumpkin Cupcakes) and both of them have been absolutely delicious!! My mom can't have wheat or flour and we have tried so many different things but these were out of this world! You would never know they were Gluten Free. The whole house has asked me to make more! The cupcakes also stayed moist for almost a week! Thank you so much! My poor mom finally has desserts that don't taste like plastic!

Jess said...

This looks fantastic! Is there anything I can use in place of sour cream since I'm unable to have dairy either? Thanks so much!

Rachelle said...

Hello Jess, I am not familiar with dairy free substitutions but I did look it up and it looks like soy yogurt or soy sour cream would work?
http://dairyfreecooking.about.com/od/techniquessubstitutions/tp/Cooking-Substitutions.htm

mark davis said...

I made your spice cake last night for a friends birthday. I used a simple penuche frosting, and it was a big hit. My guests didn't even notice that it was gluten free, and our birthday celebrant was so grateful that we remembered his food issues and celebrated accordingly.

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