For the cake:
  • 2 c granulated sugar
  • 1 c cooking oil (I use vegetable oil)
  • 4 eggs
  • 1 (16 oz) can pumpkin puree
  • 3 c gluten free cake flour, using Better Batter All-Purpose Flour (see note below for proportions), plus 2-3 Tbl more for flouring the pan
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp nutmeg
  • vegetable shortening to grease the pan
For the cream cheese frosting: Additional items needed: Bundt pan To make the cake flour blend: use a ratio of 82% Better Batter All-Purpose Flour to 18% cornstarch or arrowroot powder per cup of cake flour. Using a kitchen scale it vital in achieving the correct ratio, so of the 140 grams in 1 cup of gluten-free flour, 115 grams is flour and just about 25 grams is cornstarch or arrowroot powder. So this recipe calls for 3 c cake flour: 345 grams Better Batter and 75 grams cornstarch/arrowroot powder. This cake flour blend makes for a light, moist, and tender crumb and also minimizes any "deflating" or sinking which is sometimes part of gluten-free baking.


Preheat and prepare the pan. Preheat the oven to 350 degrees. Grease a Bundt pan with vegetable shortening liberally, making sure to get in all the nooks and crannies and along the tube opening. Dust with additional 2-3 Tbl flour to coat the shortening. Tap excess out over the sink or trash can. Set aside. Mix the dry ingredients. In a bowl, combine the gluten-free cake flour blend, salt, baking soda, baking powder, cinnamon, ginger, and nutmeg. Whisk well. Make the cake batter. In the bowl of a stand mixer, or using a handheld electric mixer, beat together the sugar and oil on medium speed, about 2 minutes. Add one egg at a time, thoroughly incorporating each before adding the next. Mix in canned pumpkin puree. Turn the mixer to low and slowly add the dry mixture to the wet mixture, stirring until all the flour is incorporated. Spoon the batter evenly into the prepared Bundt pan and smooth the stop with a spatula. Bake. Bake for 50-55 minutes, turning the pan halfway through the baking time, or until a toothpick inserted in the center comes out clean. Tent with foil about 30 minutes into the baking if your cake is browning too quickly. Remove the cake from the oven and let cool in the pan for 15 minutes. Turn the cake out onto a cooling rack after gently loosening from the pan, if necessary. Cool completely before frosting. Refrigerate frosted cake, gently covered in plastic wrap. Serves 10-12+ Make the cream cheese frosting. In a medium bowl beat together the cream cheese and butter using a handheld mixer. Add the sifted powdered sugar and beat until combined; the mixture will be very stiff. Slowly add heavy cream, 1-2 Tbl at a time, until you reach your desired consistency. It should be just spreadable, not runny. Adapted from Lovely Little Kitchen