…for my basic babes who don’t really bake. 😉
I’ll be the first to admit that many gluten-free food substitutes–bread, pizza dough, muffins, cookies, etc–can be…less than tasty. My mom, sister, and I are all gluten-sensitive, so I’ve been eating a gluten-light diet since before it was trendy, so I have some first-hand experience in the realm of g-free dining. Instead of suffering through digestive issues OR subpar replacements for my favorite treats, I tend to to just skip them all together. Sometimes, though, a girl wants cake. Sometimes, especially if I’m that girl, she also wants to not have a stomach ache. And obviously it has to taste good! Enter this ridiculously simple and tasty pumpkin spice confection. This gluten-free pumpkin cake requires only a handful of ingredients, minimal prep time, and is stupid easy to make. It tastes good, too, even according to my gluten-loving dad and husband. Want to get your basic on? Read on and learn how to bake this effortless (but excellent!) fall treat.
- Bob’s Red Mill Gluten-Free Yellow Vanilla cake mix (+ eggs, oil, and water as specified!)
- 1 15-oz can of pure pumpkin
- Cinnamon, ginger, & pumpkin pie spices to taste.
Prepare cake according to the directions on the mix’s packaging, then mix in the can of pure pumpkin. Add spices to taste–I used about half a teaspoon each of cinnamon and ginger–and stir well. Bake according to directions. My cake took ~32 min.
After the cake has baked and cooled, top with buttercream or cream cheese frosting! Our local grocery store sells house-made buttercream that is to die for, so I went the lazy route and used that, but THIS recipe makes a killer buttercream, and THIS one is a highly-rated cream cheese frosting, if you’d like to DIY. All that’s left is to dig in!