Pumpkin Spice Cake (Gluten Free, Dairy Free)
Happy Halloween! Don’t you just love Halloween? I do! Candy, dressing up, fall leaves.. all the wonderful things! I don’t love the creepy scary stuff. I like cute spooky. Like cute little pumpkins and ghosts and don’t forget Halloween cats! My sweet maternal grandmother’s birthday was on Halloween, and to celebrate her I’ve made the most moist (sorry if that word bothers you, but what else am I supposed to say?), delicious, wonderful cake EVER!
We all known pumpkin is THE buzzword of fall. The only thing that makes this cake more fall festive, is putting it in a jack-o-lantern cake pan! How cute is this? I can’t even handle it! You can, of course, use any mold you like but the pumpkin is so fun and festive!
You’re going to love how EASY this cake is to make- no standing mixer required. It’s kid approved, and you can let your kids join in the fun with you and help decorate the cake. I used candy corn but you can absolutely decorate any way your heart desires. I can’t wait to see your rendition of this cake! Have a happy Halloween and have fun trick-or-treating!! xo
Pumpkin Spice Cake
ingredients:
- 8T butter, softened (sub ghee)
- 1c sugar (I like organic cane sugar)
- 1 can pumpkin puree (NOT pumpkin pie filling)
- 2 eggs
- 1c gluten free flour (I like Bob's Red Mill 1:1 GF flour)
- 1t baking soda
- 1/2t pumpkin pie spice
- Candy corn, for decorating
- 1/4c Palm shortening
- 1/2 powdered sugar
- 1T water
instructions:
How to cook Pumpkin Spice Cake
- Cream butter and sugar (I prefer using a hand mixer for this). Add other wet ingredients and mix well.
- Mix dry ingredients and mix. Pour dry ingredients into wet and mix.
- Pour batter into buttered cake pan and bake at 350 for 35 minutes.
- Let cool for 15 minutes and turn out. Let cool completely before icing.
- Mix ingredients well until smooth. Add food coloring (I like plant based food coloring) to make orange. Ice cake and enjoy!