This Halloween cake can safely be served to both children and adults – whether they tolerate gluten or not!It is delicious and moist, and the spices provide a good base together with the sweet and creamy cheese frosting.
Recipe for pumpkin cake (gluten-free halloween cake)
This Halloween cake can be safely served to children and adults – regardless of whether they tolerate gluten or not!
It is delicious and moist, and the spices provide a good base for the cake along with the sweet and creamy cream cheese frosting.
It keeps well in the refrigerator for several days.
Instead of Hokkaido, you can use sweet potato, beetroot, or butternut squash for the cake.
Servings: pieces
Pumpkin Cake (Gluten-Free Halloween Cake)
This Halloween cake can safely be served to both children and adults – whether they tolerate gluten or not!It is delicious and moist, and the spices provide a good base together with the sweet and creamy cheese frosting.
Equipment
- Cutting Board
- Chef'S Knife
- Potato Peeler (Can be used for hokkaido)
- Pot
- Stand Mixer
- Oven
- Springform (20-23cm)
- Hand Mixer
- Bowl
Ingredients
The Cake
- 270 gram Hokkaido Pumpkin
- 3 pcs. Egg
- 200 gram Brown sugar
- 75 gram Olive Oil
- 70 gram Cornstarch
- 100 gram Whole Grain Rice Flour or sorghum flour
- 7.2 gram Baking Soda
- 3.9 gram Cinnamon
- 0.9 gram Ground ginger
- 3.6 gram Ground cloves
- 2.5 gram fiberHusk
- 1.9 gram Salt
The Cream Cheese Cream
- 20 gram Butter soft
- 100 gram Cream Cheese
- 30 gram Lemon Juice
- 350 gram Powdered Sugar
Instructions
- Wash and peel hokkaido pumpkin, cut it into small pieces and boil until tender.
- Let them cool slightly.
- Beat eggs and brown sugar for several minutes until it becomes fluffy and lighter in color.
- Feel free to use the whisk attachment on your stand mixer so you can let it whisk for a long time.
- Mix the remaining dry ingredients and fold them into the batter with a spatula or wooden spoon along with the oil.
- Mash the cooked hokkaido with a fork and fold it into the egg mixture.
- Preheat the oven to 175 degrees Celsius (347 degrees Fahrenheit).
- Pour the batter into a 20-23 cm springform pan and bake the cake for about 40 minutes.
- In the meantime, make the cream cheese frosting by beating butter and cream cheese with a hand mixer.
- Add lemon juice and powdered sugar and mix until the cream is smooth and combined.
- It's a good idea to refrigerate the cream until the cake has cooled.
- When the cake has completely cooled, spread the cream cheese frosting over the entire cake.
- Draw a spider web in the frosting with a toothpick and food coloring paste.
- If you don't have food coloring paste, you can use gravy browning.