Gluten Free Pumpkin Cake with Maple Cream Cheese Frosting
3 extra large eggs (or 4 large eggs)
2 cups lightly packed brown sugar
1/2 cup light oil (safflower, sunflower, grapeseed)
1 can (15 ounce) pumpkin puree
2 teaspoons pure vanilla extract
2 cups gluten-free, all-purpose flour
1 teaspoon baking soda
1 teaspoon aluminum-free baking powder
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon sea salt
1 package (8 ounces) cream cheese (softened to room temperature)
3-4 tablespoons unsalted butter (softened to room temperature)
3 to 4 tablespoons pure maple syrup
1-1/2 teaspoons pure vanilla extract
3 cups powdered sugar (more as needed)
*chopped nuts (walnuts or pecans) for topping (optional)
Preheat oven to 350ºF. Line a 9 x 13″ baking dish with parchment paper and lightly grease.
In a large mixing bowl, beat together the eggs for 2-3 minutes on high speed, until light and frothy. Add in the brown sugar, oil, pumpkin puree and vanilla extract and beat until mixture is creamy and well blended.
In a separate mixing bowl, whisk together the gluten-free flour, baking soda, baking powder, ground cinnamon, pumpkin pie spice and sea salt until well blended. Slowly add the dry ingredient mixture into the bowl with the wet ingredient mixture, and beat on low speed until all ingredients are moistened and well blended, being careful to not over-mix.
To make the frosting, beat the softened cream cheese and softened butter until smooth and fluffy, about 2-3 minutes. Add in 3 tablespoons of the maple syrup along with the vanilla extract, and 1 cup of the powdered sugar at a time, and beat on medium speed until mixture is smooth and creamy. Taste the frosting, and add the extra tablespoon of maple syrup if desired. You may also add in extra powdered sugar if desired, to reach desired consistency and taste. Once the cake is fully cooled, frost with the maple cream cheese frosting, and add an optional sprinkle of fresh chopped walnuts or pecans. Makes 9-12 servings.