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Gluten Free Turmeric Pumpkin Cake Recipe

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★★★★★

4.5 from 143 reviews

This gluten-free turmeric pumpkin cake combines warm spices and rich pumpkin puree to create a moist, flavorful dessert that is perfect for any occasion. Using a blend of gluten-free and tigernut flours, it is a wholesome cake that balances sweetness with earthy turmeric and aromatic ginger.

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

  1. Preheat Oven: Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper to ensure easy removal of the cake after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the gluten free flour, tigernut flour, baking powder, baking soda, turmeric, ginger, and cinnamon until evenly combined.
  3. Combine Wet Ingredients and Sugar: In a large bowl, use an electric hand mixer or stand mixer to beat together the pumpkin puree, eggs, olive oil, vanilla extract, and coconut sugar until the mixture is smooth and well combined.
  4. Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients and mix on low speed just until all ingredients are combined without overmixing.
  5. Pour and Bake: Pour the cake batter evenly into the prepared pan and bake in the preheated oven for 25 to 30 minutes. Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs.
  6. Cool and Remove Cake: Allow the cake to cool in the pan. Use the edges of the parchment paper to gently lift the cake out of the pan once cooled completely to prevent it from sticking.

Notes

  • Use parchment paper for easy removal and to avoid sticking.
  • Substitute tigernut flour with almond flour if unavailable.
  • Do not overmix the batter to keep the cake light and tender.
  • Check for doneness around 25 minutes to avoid overbaking.
  • This cake stores well in an airtight container for up to 3 days.

Keywords: gluten free pumpkin cake, turmeric cake, healthy pumpkin dessert, gluten free baking, fall dessert

Find it online: https://cookwithruby.com/gluten-free-turmeric-pumpkin-cake-recipe/