Gluten-Free Pumpkin Cream Cheese Cake
Pumpkin is a great source of vitamin A and fiber, making this cake not only delicious but also nutritious!
This is vegetarian and gluten free recipe. Dish can be prepared in 120 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Gluten-Free Pumpkin Cream Cheese Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
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In a mixing bowl, combine the gluten-free flour, pumpkin spice, baking powder, and salt.
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In a separate bowl, beat the cream cheese, sugar, and butter until creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
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Gradually add the dry ingredients to the cream cheese mixture, mixing until just combined. Fold in the pumpkin puree.
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Pour the batter into the prepared cake pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
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Remove the cake from the oven and let it cool in the pan for 10 minutes. Transfer the cake to a wire rack and let it cool completely.
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In a small bowl, mix the powdered sugar with a tablespoon of water to make a glaze. Drizzle the glaze over the cooled cake.
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Slice and serve.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 40g14%
- Sugars 30g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
