Baking and cooking gluten free is a new skill I’m invested in, with Stella recently having a celiac diagnosis.  We’ve decided this is, to date, our best effort and it’s delicious.  Even if you aren’t eating gluten free, you might like to try this out.

CAKE

• 3 large eggs
• 2/3 cup brown sugar
• 1 15 oz can pumpkin puree
• 3 tbsp unsalted butter
• 1/3 cup coconut flour
• 3/4 cup arrowroot powder
• 2 tsp pumpkin pie spice
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp pure vanilla extract

Preheat oven to 350 and line an 8 x 8 inch baking dish with parchment paper.

In a large bowl cream together the butter, eggs, sugar & pumpkin.  When smooth and creamy stir in the dry ingredients, and lastly the vanilla.

Scrape down the sides and mix for a further 10 seconds, then allow to sit for 5 minutes to allow the dough to hydrate and thicken.  Blend for a further 15 seconds until smooth.

Pour into prepared baking pan, smooth the surface and place in the oven.

Bake for 40-45 minutes until a tester comes out clean.  Allow to completely cool before frosting.

FROSTING

• 3 oz soft cream cheese
• 3 tbsp softened unsalted butter
• 1 tsp vanilla
• 3/4-1 cup icing sugar
• Blend cream cheese, butter and vanilla until smooth and fluffy.  Gradually add in enough icing sugar until the consistency you’d like.

Once cake has completely cooled, spread icing over and enjoy! Okay, maybe this one time Stella and I cut a piece off while it was still warm, slathered it with icing, and pronounced it fabulous!!!!

Gluten free or not, I promise you will love this cake. Light, fluffy, and so quick to put together.