Now that it’s almost fall, it’s time for pumpkin flavored treats! I love pumpkin cake topped with creamy, velvety cream cheese frosting. This cake is full of the best spices, especially the extra helping of cloves I add.
Ingredients for the cake:
2 cups gluten free flour
2 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 cup brown sugar
1/2 cup granulated sugar
1 cup oil
4 large eggs
1 1/2 teaspoons vanilla extract
Whisk together your dry ingredients, then set aside.
Whisk together your sugars, then add and cream together the oil. Add the eggs one at a time, whisking until fully incorporated. Finally, add your vanilla and whisk well.
Dump the dry ingredients into your wet ingredients, then whisk until well combined.
Pour the batter evenly between 2 greased 8 inch cake pans and bake for 30-35 minutes at 350 degrees F.
Let your cakes bake and cool completely while making your cream cheese frosting.
Ingredients for frosting:
8 ounces cream cheese
1 stick of unsalted butter
1 cup powdered sugar
1 teaspoon vanilla
Dash of salt
In the bowl of a food processor, combine your frosting ingredients and blend until smooth and creamy.
Place the first layer on your cake plate and top it with frosting. Place the top layer on and begin frosting.
Of course, slice it, serve it, and eat it! Happy fall!
