Gluten Free Lightened Up Pumpkin Spice Cake | BakeThenEat.com
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Gluten Free Lightened Up Pumpkin Spice Cake

Gluten Free Lightened Up Pumpkin Spice Cake is a snack cake full of all the flavours of Fall but with only half the calories. Light and spicy, soft and tender this snack cake will fast become your Fall favourite.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Cake
Cuisine: American
Servings: 9 servings
Author: Emma

Ingredients

  • 2 large egg whites
  • 85 grams dark brown sugar 1/2 cup - lightly packed
  • 1 tablespoon molasses
  • 230 grams pumpkin puree
  • 60 millilitres unsweetened almond milk 1/4 cup
  • 30 grams light butter - melted 1/4 cup
  • 1 teaspoon vanilla extract
  • 45 grams coconut flour 1/2 cup
  • 55 grams brown rice flour 1/3 cup + 1/4 cup
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 40 grams dried cranberries - optional 1/3 cup

Instructions

  • Preheat your oven to 180C / 350F / Gas mark 4 and lightly grease an 8x8 inch square tin then place it to one side.
  • In a large mixing bowl add in the egg whites, sugar, molasses, pumpkin puree, almond milk, melted butter and vanilla and give everything a good mixing.
  • Once everything is well combined pour in the flours and spices along with the baking powder and baking soda and salt and mix everything together.
  • If using fold in the dried cranberries.
  • Pour the batter out into your tin, smooth it out then pop it in your hot oven.
  • Check your cake for doneness after 35 minutes, I have a slow oven so mine took a little over 40 minutes but a faster oven will be done at around the 35 minute mark.
  • Leave the cake to cool in its tin for 15 minutes then transfer to a wire rack to fully cool down.
  • Then cut into 9 squares and store in an airtight tin. It should keep well for up to a week.
  • This cake can also be frozen for up to 2 months.

Notes

I used tinned pumpkin puree - unsweetened not the pumpkin pie filling that comes in a tin. Fresh pumpkin puree could be used but I would reduce the amount ever so slightly as it may hold a little more water than the tinned stuff.