If you’re a huge fan of autumn flavours then you’ll absolutely love my gluten free pumpkin spice latte with maple cream cheese frosting.
Topped with crunchy pecans, this cake is sweet and moist with a gorgeous vibrant colour when you cut into it. It went down as a huge hit in our house!
Once September/October rolls around, the world goes mad for a pumpkin spice latte.
They used to be my favourite drink from Starbucks – sweet and spicy with a caffeine boost.
Pumpkin spice lattes were always gluten free in the UK, but now Starbucks use oat milk, I’m reluctant to risk it due to cross contamination. However, I wanted to take my favourite flavours and bake them into a cake.
But instead of buttermilk to add an amazing texture, this cake uses the pumpkin puree.
You can easily buy this in a tin from supermarkets and can use the rest in other recipes, such as my gluten free pumpkin spiced doughnuts.
For the flavourings of the cake I used a good glug of espresso coffee, plus my gluten free homemade pumpkin spice.
How to make pumpkin spice
The recipe for the perfect pumpkin spice mix is so simple – it really does taste like the flavours of a pumpkin spice latte! To make your own pumpkin spice mix simply mix:
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 1 tsp ground cloves
- 1 tsp ground allspice
Et voila! Your perfect pumpkin spice mix! In this recipe I only use between 1/2 a tsp to one tsp of the mix, but you can make as much or as little as you like.
Save the excess to make my gluten free pumpkin spice doughnuts – they’re so easy and taste incredible! Or use it for dusting over your morning coffee. It gives it a lovely flavour!
My gluten free pumpkin spice latte cake recipe
Want to make my gluten free pumpkin spice latte cake? Here are a few tips to make sure you get the best from your gluten free bake:
This gluten free pumpkin spice latte cake will keep for 3-5 days in a sealed container but is best eaten within a day or two of baking.
Don’t like coffee? No problem! Simple substitute the coffee in this recipe for 2 tbsp of milk. This will ensure you get the lovely pumpkin spice flavours and the moisture in the cake batter.
When making the maple cream cheese frosting, ensure that the butter is at room temperature before you start. Too cold and it will be difficult to beat together.
If you don’t like maple syrup you can use 1 tsp vanilla extract instead to flavour the frosting.
And please do leave a review to let others know you loved it too! It would mean the world to me.
- 200 g unsalted butter, (softened)
- 200 g light brown sugar
- 200 g self raising gluten free flour
- 1/4 tsp xanthan gum
- 1 tsp baking powder
- 1 tsp vanilla extract
- 3 large eggs
- 200 g tinned pumpkin puree
- 40 ml (cold) espresso coffee, (or 2 heaped tsp instant coffee in 40ml water)
- 2 tsp pumpkin spice mix, (see recipe above in blog post)
For the frosting:
- 200 g unsalted butter, (room temperature)
- 400 g icing sugar
- 100 g full fat cream cheese
- 2 tbsp maple syrup
- 1 large handful roughly chopped pecan halves
- Preheat the oven to 180'C and grease and line two 20cm round baking tins. Set aside.
- To make the cake, first add the butter, sugar and vanilla extract to a large mixing bowl and beat with an electric whisk until pale and creamy. Next add the eggs, coffee and pumpkin puree, and beat again for another minute - don't worry if it starts to curdle, this will be fixed once you add the flour.
- Sift the flour, xanthan gum, baking powder and spices into the mixture and fold in using a spatula. Beat for another minute until you have a thick, smooth batter. Divide the batter evenly between the two tins and smooth down.
- Bake the cakes for approximately 20-25 minutes, until a skewer in the centre comes out clean. Remove the cakes from the oven and cool completely on a wire rack before turning out of the tins and decorating.
- To make the frosting, beat the cream cheese, butter, icing sugar and maple syrup with an electric whisk until smooth. Remove the cakes from the tins and using a palette knife, smooth half of the frosting over the top of one cake. Place the second cake on top and decorate the top and sides with the rest of the frosting, smoothing it on with a palette knife. Top with the crushed pecans and serve.
Cake will keep in an airtight container for 3-5 days. You can also make the cakes ahead of time, and freeze them tightly wrapped in clingfilm. Remove from the freezer and defrost completely before frosting.
Nutrition Information:Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 627Total Fat: 38gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 127mgSodium: 111mgCarbohydrates: 68gFiber: 2gSugar: 52gProtein: 6g
Need some more gluten free baking inspiration?
Want to have a go at some of the other gluten free baking recipes on the blog? Give some of these other gluten free recipes a try!
There are plenty to choose from – here are a couple to get you going:
- Vegan and gluten free pumpkin spiced doughnuts
- My gluten free apple and blackberry crumble
- Sticky gluten free ginger cake
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next! Oh – and don’t forget to sign up for my e-newsletter where you’ll know about all my latest posts and competitions first!
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