Ingredients:

  • 2 cups (280g) gluten-free all-purpose flour blend
  • 1/2 cup (56g) almond flour
  • 1 cup (245g) pumpkin purée
  • 1 cup (200g) brown sugar, packed
  • 1/2 cup (113g) unsalted butter, melted
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 8 oz (225g) cream cheese, softened
  • 4 tbsp (57g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 tsp vanilla extract
  • 2 tbsp (30ml) heavy cream

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan and line with parchment paper.
  2. In a medium bowl, whisk together the gluten-free flour blend, almond flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt until no clumps remain.
  3. In a large bowl, beat melted butter and brown sugar until smooth. Add eggs one at a time, followed by pumpkin purée and vanilla extract. Beat on medium-high for 2 minutes until aerated and glossy.
  4. Slowly fold the dry ingredients into the wet batter using a spatula. Stir just until combined.
  5. Transfer batter into the prepared pan, smoothing the top with a spatula.
  6. Bake for 35-45 minutes until the edges pull slightly away from the pan and a toothpick inserted into the center comes out clean.
  7. Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  8. Prepare the frosting by beating softened cream cheese and butter together until smooth. Mix in powdered sugar and vanilla extract.
  9. Stir in heavy cream 1 tablespoon at a time until the desired consistency is reached.
  10. Spread frosting over the completely cooled cake and chill in the refrigerator for 2 hours to set.