Pumpkin Cake with Cream Cheese Icing

This Pumpkin Cake with Cream Cheese Icing is everything you want in a fall dessert—soft, moist, warmly spiced, and topped with a luscious cream cheese frosting that melts into every bite. Made completely gluten-free with clean, simple ingredients, it delivers that classic pumpkin flavor with a tender crumb that feels like a hug on a plate. Perfect for gatherings, holidays, or any cozy night in, this cake disappears fast… especially once the icing hits.

Ingredients

Method

Nutrition

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Step 1

Preheat the oven to 350°F.

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For

6

M

I

64

g

Gluten Free One to One Flour, 3/4 cup

192

g

Pumpkin Puree, 2/3 cup

128

g

Sourdough Discard, 1/2 cup

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Per Serving

Sugar

100g

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Notes

Allergen Guide/Modification: Egg: use egg replacer (I suggest Bob Red Mills) Dairy: sub dairy free alternative for butter and cream cheese I line mine with parchment paper so I can remove the cake and cut them into mini squares, but that’s not necessary.

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