Print Options:
Title
Recipe Content
Info
Description
Images
Ingredients
Instructions
Nutrition
Notes
Social Share
Author Bio
Thank You Note
Print
Pumpkin Spiced Cake with Cream Cheese Frosting (Gluten Free, Dairy Free)
Cooking Method
Baking
Cuisine
British
Courses
Cakes
Servings
8
Ingredients
For the cake:
100
grams
brown sugar
100
grams
caster sugar
2
eggs
225
grams
pumpkin purée
115
milliliters
sunflower or vegetable oil
130
grams
gluten free self raising flour
2
ground cinnamon
For the cream cheese frosting:
170
grams
dairy free soft cream cheese
60
grams
dairy free spread
250
grams
icing sugar
shredded stem ginger for decorating
(optional)
Instructions
Preheat the oven to 180 oC
Grease and line to 6” round cake tins
In a large bow mix together the brown sugar, caster sugar, eggs, pumpkin purée and vegetable oil
Stir in the gluten free flour and cinnamon
Divide between two cake tins
Bake in the oven for 25 minutes
Remove from the cake tins and allow to cool completely
Make the frosting by beating together the dairy free cream cheese, dairy free spread and icing sugar until thick and creamy
Use 2/3 of the frosting to sandwich the cakes together and the remaining third to spread on top of the cake
Decorate with some stem ginger