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Gluten-free Pumpkin Cake with Toffee Sauce Recipe

· Sweet Recipes · Holidays

Prep: 20 minCook: 45 minMakes: 9-12 servingsJump to Recipe ↓

Gluten-free Pumpkin Cake and Toffee Sauce Recipe

pumpkin cake with ice cream

This is now my favourite Autumn/Fall dessert.

The cake was easy to make, and so soft and rich. The pumpkin flavour wasn't overwhelming. The spices gave just the right amount of heat.

The Toffee Sauce was a big hit! My family loves caramel and toffee candies and sauces. This sauce is perfect for on top of ice cream too.

pumpkin cake with sauce in pan

Here is what the finished cake looked like in the pan with one serving removed. ^_^

I used Farmer's Market Organic Pumpkin Puree. It is what I had access to where I live. Use your favourite pumpkin puree or make your own. I only used a 1/2 cup, so I put the remainder in a freezer bag and popped it in the freezer to use at a later date.

I read that pumpkin puree is beneficial for your eye health. On the internet, I found that 1/2 cup provides 100% of your daily recommended vitamin A intake.

Pumpkin also has a lot of fibre which is good for digestion. Pumpkin is also supposed to be good for heart health (potassium) and help strengthen your immune system from the vitamin C and E.

My family isn't big pie eaters, so this Pumpkin Cake was a great alternative to Pumpkin Pie.

Gluten-free Pumpkin Cake with Toffee Sauce Recipe

Prep: 20 minCook: 45 minMakes: 9-12 servings

Ingredients

  • 4 Tablespoons butter, room temperature
  • 1/6 cup brown sugar
  • 1/6 cup granulated sugar (white)
  • 1/2 cup pumpkin puree
  • 1/6 cup maple syrup
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/4 cup buttermilk (see note for making buttermilk below)
  • 1 cup gluten-free flour
  • 1/2 tablespoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • Toffee Sauce:
  • 8 Tablespoons butter
  • 3/4 cup brown sugar
  • 3/4 cup heavy cream (33% whipping cream)
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 350 F
  2. Prepare baking dish (9 x 6 inches and 2 1/4 inch deep) (23 x 15 cm and 5.5 cm deep), butter or spray with spray oil.
  3. Mix the butter and sugars until combined.
  4. Add the wet ingredients: Pumpkin puree, maple syrup, vanilla extract, eggs and buttermilk. Mix until well combined. Scrape edges and bottom of mixing bowl occasionally.
  5. Add the dry ingredients: gluten-free flour, baking powder, baking soda, salt, cinnamon and nutmeg. Mix for about 5 minutes until all combined. Scrape the bowl now and then.
  6. Pour the batter Into your greased pan.
  7. Bake at 350 F for about 40-45 minutes. Until a toothpick comes out of the centre clean.
  8. Set aside to cool.
  9. Make the Toffee Sauce: Melt the butter in a small pot, add the sugar and stir till combined together. Don't boil.
  10. Add the cream and vanilla extract and mix. Heat on low for about 5 minutes. Don't boil. Set aside.
  11. After the cake is cool, poke holes all over the top with a toothpick, then pour half the toffee sauce over the cake. Keep remainder of sauce for pouring on individual servings.
  12. Let the cake rest with the sauce on it for about 1 hour.
  13. Serve cake with extra sauce, vanilla ice cream or whipping cream.

Notes

  • Buttermilk Substitute:
  • 1. Mix 1/4 cup of milk with 1/2 teaspoon of lemon juice or white vinegar and let stand for about 8 minutes.
  • Or
  • 2. Mix about 3 tablespoons of plain yogurt (greek is best) with 1 tablespoon of milk.
  • Cake keeps in fridge for 2-3 days.
  • Heat individual servings for abut 10-15 seconds in the microwave to warm up.

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