Servings: 8


For the cake:

For the cream cheese frosting:


  1. Preheat the oven to 180 oC
  2. Grease and line to 6” round cake tins
  3. In a large bow mix together the brown sugar, caster sugar, eggs, pumpkin purée and vegetable oil
  4. Stir in the gluten free flour and cinnamon
  5. Divide between two cake tins
  6. Bake in the oven for 25 minutes
  7. Remove from the cake tins and allow to cool completely
  8. Make the frosting by beating together the dairy free cream cheese, dairy free spread and icing sugar until thick and creamy
  9. Use 2/3 of the frosting to sandwich the cakes together and the remaining third to spread on top of the cake
  10. Decorate with some stem ginger
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