I couldn’t believe it!  So, I asked my co-worker who made the cake for the recipe.  She referred me to a blog called Karina’s Kitchen, recipes from a “Glutten Free Goddess.”

I’ve included the cake recipe below, as well as links to our pumpkin cake recipe (I mean, you didn't really think I'd give a recipe from someone else without including one of ours, did you? Smiles.)

Southern Living Pumpkin Cake with Simple Chocolate Icing

And for the gluten-free cake:

Karina’s Gluten-Free Pumpkin Cake

3 extra large organic free-range eggs
2 cups organic light brown sugar
2/3 cup light olive oil
1 15-oz can cooked pumpkin (or two cups of fresh cooked pumpkin)
2 teaspoons vanilla extract
2 cups gluten-free flour mix* see notes
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon Pumpkin Pie Spice
1/2 teaspoon sea salt

Preheat oven to 350 degrees F. Line a 10 x 13" baking pan with greased foil or parchment.

Beat the eggs in a large mixing bowl till light and frothy; add the brown sugar, beat till smooth; add the oil, pumpkin, and vanilla; beat to combine.

In a separate bowl, whisk together the dry ingredients (the GF flour mix through sea salt). Add the dry ingredients into the wet mixture a little at a time and beat to combine- for two minutes.

Pour the batter into the prepared baking pan. Bake in a pre-heated oven for 30 minutes, or until the cake is firm and a wooden pick inserted into the center emerges clean.

Cool on a wire rack while you make your frosting.

Maple Cream Cheese Icing:

8 oz. softened cream cheese or vegan cream cheese
3-4 tablespoons softened unsalted butter or vegan margarine
3 to 4 tablespoons pure maple syrup
1 1/2 teaspoons vanilla extract
3 cups powdered sugar (more, if needed)

Beat until the cream cheese and butter until fluffy. Add 3 tablespoons of the maple syrup, and vanilla. Add in the powdered sugar a cup at a time; beat till smooth. Add another tablespoon maple syrup, if needed. Add more sugar, if needed.

When the cake is cool, frost with the Maple Cream Cheese Icing. Sprinkle with finely chopped pecans or walnuts, if desired.

Yields 15 pieces.


Cook's Notes:

• My GF flour mix changes from recipe to recipe. For this cake I used 1 and 3/4 cups of my standard baking mix - 1 cup brown rice flour with a 1/2 cup sweet rice flour and a 1/4 cup corn flour (aka cornstarch) with 1/4 cup quinoa flour. Quinoa flour has a strong, nutty taste that compliments pumpkin and spice. Buckwheat flour also works well instead of the quinoa. [See comments below for more discussion on baking with various flours.]
• For a change of pace I sometimes use Pamela's Ultimate Baking & Pancake Mix as my flour mix (and leave out the baking soda, powder). I make a simple vanilla icing, and sprinkle it with flaked coconut.
• To make sweets for future treats: This pumpkin cake freezes quite well. I place the whole frosted cake into the freezer for about 20 - 30 minutes before slicing and wrapping individual pieces (this chills the frosting a bit so it doesn't stick as you slice and wrap). I store the wrapped pieces in a zip-sealed freezer bag.
• To keep this yummy cake dairy-free use dairy-free frosting or vegan cream cheese and "buttery" spread.