Gluten Free Pumpkin Spice Latte Cake Recipe
This PSL Cake is a homage to the infamous drink, with tender pumpkin sponges, warm spices, a maple cream cheese frosting and chopped pecans. So delicious!
Servings: 12 slices
Equipment
Ingredients
- 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 pumpkin puree
- 40 ml cold espresso coffee (or 2 heaped tsp instant coffee in 40ml water)
- 2 tsp pumpkin spice mix (see recipe notes)
For the frosting:
- 200 g unsalted butter (room temperature)
- 400 g icing sugar
- 100 g full fat cream cheese
- 2 tbsp maple syrup
To decorate:
- 1 large handful roughly chopped pecan halves
Instructions
- Preheat the oven to 180C / 160C Fan / 356F / Gas Mark 4. 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.
Video
Notes
- This 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.
- If you don't like coffee, swap for 2 tbsp milk of choice.
To Make Homemade Pumpkin Spice Mix:
Simply mix together the following:- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 1 tsp ground cloves
- 1 tsp ground allspice
Nutrition
Serving: 1slice | Calories: 627kcal | Carbohydrates: 68g | Protein: 6g | Fat: 38g | Saturated Fat: 20g | Polyunsaturated Fat: 16g | Cholesterol: 127mg | Sodium: 111mg | Fiber: 2g | Sugar: 52g
