Name: Gluten Free Turmeric Pumpkin Cake Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 1/2 cups 1:1 gluten free flour; 1/2 cup tigernut flour (or almond flour); 2 tsp baking powder; 1 tsp baking soda; 2 tsp ground turmeric; 1/4 tsp ground ginger; 1/4 tsp ground cinnamon; 1/2 cup coconut sugar; 1 15 oz can pumpkin puree; 2 eggs; 1/4 cup olive oil; 1 tsp vanilla extract

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Introduction

This Gluten Free Turmeric Pumpkin Cake is a warm and comforting treat perfect for fall or any time you crave a spicy, moist dessert. With the earthiness of turmeric and the sweetness of pumpkin, it offers a unique twist on a classic pumpkin cake. It’s naturally gluten free and easy to prepare.

A single square piece of moist, spongy, light brown cake sits in the center of a white plate, topped with a smooth, round scoop of creamy white ice cream that is slightly melting at the edges. The cake has a soft crumb texture visible on the sides and a slightly darker top crust layer. The white plate is placed on a white marbled surface. In the blurry background, there are more pieces of the same cake and soft, warm light tones adding a cozy feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups 1:1 gluten free flour
1/2 cup tigernut flour (or almond flour)
2 tsp baking powder
1 tsp baking soda
2 tsp ground turmeric
1/4 tsp ground ginger
1/4 tsp ground cinnamon
1/2 cup coconut sugar
1 15 oz can pumpkin puree
2 eggs
1/4 cup olive oil
1 tsp vanilla extract

Instructions

Step 1: Preheat your oven to 350°F and line an 8×8 inch pan with parchment paper to prevent sticking.
Step 2: In a medium bowl, whisk together the gluten free flour, tigernut flour, baking powder, baking soda, turmeric, ginger, and cinnamon until well combined.
Step 3: In a large bowl, beat the eggs, pumpkin puree, olive oil, vanilla extract, and coconut sugar together until smooth using an electric hand mixer or stand mixer.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cake tender.
Step 5: Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Step 6: Let the cake cool completely in the pan. Use the edges of the parchment paper to lift the cake out before slicing and serving.

Tips & Variations

For a nuttier flavor, try swapping tigernut flour with almond flour or sunflower seed flour.
Add chopped nuts or dairy-free chocolate chips to the batter for extra texture.
For a sweeter cake, increase coconut sugar to 3/4 cup, adjusting to taste.
Be careful not to overbake; a moist crumb makes the cake more enjoyable.

Storage

Store the cooled cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze portions wrapped well for up to 3 months. Reheat gently in the microwave or enjoy chilled.

How to Serve

A single square piece of soft pumpkin cake with a warm brown color and a slightly crumbly texture is placed at the center of a white plate, topped with a generous scoop of smooth, creamy white ice cream melting slightly over the cake's edges; in the background, there are two small bright orange pumpkins and a blurred golden-brown cup, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten free flour?

Yes, you can substitute with regular all-purpose flour if you do not need the cake to be gluten free. It may alter the texture slightly but should still result in a delicious cake.

Is turmeric flavor very strong in this cake?

The turmeric adds a subtle earthiness and vibrant color without overpowering the other spices. If you prefer a milder flavor, you can reduce it to 1 teaspoon.