Gluten Free Turmeric Pumpkin Cake Recipe
This Gluten Free Turmeric Pumpkin Cake is a moist and flavorful treat perfect for fall or any time you’re craving a healthy dessert. Made with a blend of gluten free and tigernut flours, enriched with warm spices like turmeric, ginger, and cinnamon, and naturally sweetened with coconut sugar, this cake offers a unique twist on traditional pumpkin cake. It’s simple to make and baked to perfection in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Dry 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
Wet Ingredients
- 1/2 cup coconut sugar
- 1 15 oz can pumpkin puree
- 2 eggs
- 1/4 cup olive oil
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the gluten free flour, tigernut (or almond) flour, baking powder, baking soda, turmeric, ground ginger, and cinnamon until evenly combined.
- Combine Wet Ingredients: In a large bowl, beat the pumpkin puree, eggs, olive oil, vanilla extract, and coconut sugar together using an electric hand mixer or stand mixer until the mixture is smooth and well blended.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until all ingredients are incorporated. Avoid overmixing to keep the cake tender.
- Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool and Remove: Allow the cake to cool completely in the pan. Use the edges of the parchment paper to lift the cake out of the pan. Slice and serve as desired.
Notes
- Substitute tigernut flour with almond flour if preferred or unavailable.
- Ensure the pumpkin puree is plain without added spices or sugar for best results.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a vegan version, replace eggs with flax eggs or other plant-based egg substitutes and use a plant-based oil if desired.
Keywords: gluten free pumpkin cake, turmeric cake, healthy pumpkin dessert, gluten free dessert, fall recipes, pumpkin cake gluten free
