Ingredients:

  • 2 cups (260g) Gluten-free all-purpose flour blend (with xanthan gum)
  • 1 cup (96g) Almond flour (super-fine)
  • 1 tbsp (8g) Pumpkin pie spice
  • 1 tsp (5g) Baking soda
  • 1/2 tsp (3g) Salt
  • 1 cup (245g) Pumpkin puree
  • 3 large (150g) Eggs, room temperature
  • 3/4 cup (150g) Brown sugar, packed
  • 1/2 cup (120ml) Neutral oil
  • 1 tsp (5ml) Pure vanilla extract
  • 8 oz (225g) Full-fat cream cheese, softened
  • 1/4 cup (55g) Unsalted butter, softened
  • 2 cups (240g) Powdered sugar, sifted
  • 2 tbsp (30ml) Pure maple syrup
  • 1 tsp (5ml) Vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan and line it with parchment paper.
  2. In a medium bowl, whisk together the gluten-free flour, almond flour, pumpkin pie spice, baking soda, and salt.
  3. In a larger bowl, beat eggs and brown sugar until pale and frothy. Slowly stream in the oil and vanilla extract while mixing.
  4. Fold in the pumpkin puree until the batter is smooth.
  5. Gradually stir the dry ingredients into the wet mixture until just combined. Pour into the prepared pan and smooth the top.
  6. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  7. Allow the cake to cool completely in the pan.
  8. Beat softened cream cheese and butter until velvety. Gradually add powdered sugar, maple syrup, and vanilla, whipping until light and airy.
  9. Spread the frosting evenly over the cooled cake and chill for 30 minutes before slicing.