You would never know that this pumpkin spiced honey cake is gluten-free. With it’s fall flavors and moist consistency, this cake is a must-have this autumn!
A simple cake batter is made using the essentials plus honey, pumpkin pie spice, and pumpkin puree. Gluten-free all-purpose flour is substituted for traditional all-purpose flour. After it is baked to perfection in a hot oven, it cools and is then topped with a super addicting traditional cream cheese frosting. This cake is the perfect way to celebrate Thanksgiving or the holiday season!
Let’s celebrate Sunday with cake shall we? I know, I have been on a total pumpkin spice kick lately. I just can’t help myself. Everywhere I turn, houses are glittered with pumpkins and corn stalks, and the supermarket aisles are loaded with fall flavors. It would be a sin to not be celebrating all things pumpkin and pumpkin spice!
Now you guys know I don’t bake cakes very often. So for me to bake a cake AND have it be gluten-free is kind of a big deal, and you guys have no idea how many times I made this cake in order to perfect it. Seriously you guys, it just kept sinking. Usually when I am recipe testing and it doesn’t work the first time, I get super impatient and never make it again. I am super stubborn that way, and I’m not very patient…two ingredients that don’t make for the best baker in the world.
Case in point…I just don’t bake very often.
Today, however, I have made an exception, and it’s because I was so obsessed with the taste of this cake the first time I made it, that I just HAD to make it work…and work it did. I’m so happy it did.
This cake is one you have to make this holiday season. I don’t care if it’s for Thanksgiving or the holidays, you have to make it. It pairs so perfectly with a spiced or pumpkin ale. The recipe is below! Enjoy the rest of your weekends friends! I’ll talk to you tomorrow! xoxo
P.S. Don’t feel obligated to decorate your cake with fresh dill. HA. It actually works. I know it’s weird, but it works. I understand being hesitant, so decorate it however you please.
Pumpkin Spiced Honey Cake
- 2 1/2 cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 tablespoon pumpkin pie spice
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 cup pumpkin puree
- 1/2 cup honey
- 1/2 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup orange juice
- 1/3 cup whole milk
Cream Cheese Frosting
- 6 ounces room temperature cream cheese
- 6 tablespoons room temperature unsalted butter
- 2 cups confectioner's sugar
- 1/8 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
- 1/4 cup heavy cream more as needed
- Preheat your oven to 350 degrees F and spray a 9" springform pan with nonstick canola oil spray. Set aside.
- In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
- In the bowl of your stand mixer, with paddle attachment fixed, add the granulated sugar, brown sugar, pumpkin puree, honey, and vegetable oil. Mix on medium speed until smooth and fluffy, about 5 minutes. Add the egg and mix to combine. With the mixer running on low speed, add the orange juice and milk. Continue mixing on low until fully incorporated. With the mixer still running on low speed, slowly add the dry ingredients to the wet. Continue to mix until the batter comes together and is smooth.
- Pour the cake batter into the prepared pan and bake for about 50 minutes or until firm around the edges. Remove from heat and let cool in the pan for about 30 minutes. After 30 minutes, release the cake from the pan and transfer to a wire rack to cool the rest of the way.
- While the cake is cooling, prepare your cream cheese frosting. In the bowl of your stand mixer, with paddle attachment fixed, combine the cream cheese and butter. Beat on medium speed until smooth. Add the confectioner's sugar, salt and vanilla extract. Beat on low speed until smooth, about 1 minute. Add the heavy cream, with the mixer running on low.
- Spread the cream cheese frosting on the cooled cake. Serve or cover and refrigerate for about a day. Enjoy!
hahaa.. you sound just like me! That’s why I could never be a baker, I hate wasting ingredients and testing recipes. Cooking if you mess it up a little bit you can easily fix it. Baking you can’t do that! :)
But this cake looks like perfection and love that gorgeous topping! Way to go girl, that is definitely an accomplishment, especially because it’s GF too!
This is such a great fall cake! Pumpkin and dill is definitely something I never would have though of though — but SO pretty! Love that it’s gluten free too :)
I was like… is that dill? It’s so freaking pretty regardless :) Love the cream cheese frosting paired with the pumpkin!
I am glad you made it work because it looks amazing! Pinning for later!!
Justine, this cake is so pretty and I love how you decorated it with dill. I saw your recipe on Pinterest earlier today and it really caught my eye, I’m looking forward to giving it a try.
What a lovely fall cake! I’m not much of a baker either…mostly because you can’t do anything about how it turns out after you put it in the oven. With cooking you can play around with spices, etc, until you get it right. Also, I always forget to set the timer…and sometimes the results are burnt baked goods. It’s kind of a running joke in our family. I might have to make an exception for your cake! It looks delicious and I love that it is gluten free too!
What a gorgeous cake! Yay for baking too. I love the combination of flavors in this cake the fact that it is gluten free is a bonus!
I bet this tastes amazing! So pretty too!