Ingredients:

  • 2 cups (280g) Gluten-free 1:1 baking flour
  • 1 cup (96g) Super-fine almond flour
  • 1 cup (200g) Granulated sugar
  • 1 tbsp (8g) Ground cinnamon
  • 1 tsp (2g) Ground ginger
  • 1/2 tsp (1g) Ground nutmeg
  • 1/2 tsp (3g) Salt
  • 1 tsp (5g) Baking soda
  • 1 cup (245g) Pure pumpkin purée
  • 1/2 cup (115g) Unsalted butter, melted and cooled
  • 3 large (150g) Eggs
  • 1 tsp (5ml) Vanilla extract
  • 8 oz (225g) Full-fat cream cheese, chilled
  • 1/2 cup (115g) Unsalted butter, softened
  • 3 cups (360g) Powdered sugar, sifted
  • 1 tsp (5ml) Vanilla extract
  • 1 tbsp (15ml) Heavy cream

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 12x17 inch half-sheet pan with parchment paper.
  2. In a large bowl, whisk together the GF 1:1 flour, almond flour, sugar, cinnamon, ginger, nutmeg, salt, and baking soda until no lumps remain.
  3. Add the pumpkin purée, melted butter, eggs, and vanilla extract to the dry ingredients. Mix on medium speed for 2 minutes until smooth and glossy.
  4. Spread the batter evenly into the prepared pan using a rubber spatula.
  5. Bake for 30–35 minutes until edges are golden-brown and a toothpick inserted in the center comes out clean. Cool completely in the pan.
  6. Prepare frosting by beating chilled cream cheese and softened butter, then mixing in powdered sugar, vanilla, and heavy cream until silky.
  7. Spread the frosting evenly over the cooled cake.