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Gluten Free Pumpkin Cake with Mascarpone Frosting

Tomorrow is October 1st. You know what that means, right? Time to plan the Thanksgiving menu. You got it.  After all, this marks the beginning of the final quarter of the year and things are about to get real festive in America. Although, for our house, it’s not s o  much about the ‘things’ as it is about the food. Anyone with me? Give me all the beeswax candles, fresh picked table flowers, beautiful food + people to share it with and my little heart meter is filled to the brim with gratitude.  6A7F22D7-9108-4E70-BD5E-669EA8FBB11B

So…to keep things happy for everyone, I’m planning a little blog series to share what’s making it to our table this year. These recipes are tried and true here in the kitchen, and tested by picky taste buds, so I’m hoping it’ll make your holiday planning a little easier. Starting with this delicious Gluten Free Pumpkin Cake with Mascarpone Frosting. It has all the flavors of fall, and makes a pretty sweet breakfast if you have any left over in the morning. It can also be served with a steamy hot cup of coffee to make things extra cozy. 

What you need:

  1. 1.5 C Almond Flour
  2. 1.5 C Brown Rice Flour
  3. 3 tsp xanthan gum
  4. 2 TB ground cinnamon
  5. 2 TB ground ginger
  6. 1.5 tsp baking soda
  7. 1 tsp baking powder
  8. 1.5 tsp fine sea salt
  9. 1.5 C coconut sugar
  10. 4 large pasture raised eggs
  11. 1 15 oz can of organic pumpkin puree (yes, the entire thing) 
  12. 1 C Coconut Oil (not the liquid kind) 
  13. Nutiva’s superfood palm shortening 
  14. Parchment paper

Pre-heat oven to 375 F. 

Combine first 8 ingredients, whisk and set aside. 

In a stand mixer with flat beater attachment, beat the eggs and coconut sugar together until creamy. Add the pumpkin puree and coconut oil and beat until combined. Scraping sides as necessary. Gradually add the dry mixture until all mixed in on low speed. Scrape sides and beat a few more seconds. 

Using two 9 inch circle cake pans grease both of the insides, bottom and edges with superfood shortening. Then using a pencil and the bases of the cake pans, trace circles on the parchment paper. Cut on the inside of the lines so you’re not baking with lead… and place the clean circles of parchment inside the baking pans, so that they fit nicely on the bottoms. Then grease the tops of the parchment (using butter or shortening- I used a stick of grass fed butter) , then sprinkle a little brown rice flour in both pans and tap out any extra. Now pour in the cake batter. Being as careful as possible to divide the batter evenly between both pans. 

Bake until set and slightly  pulled away from the sides. You may also use the toothpick method to check the centers. (When the toothpick comes out clean, it’s done!) 

Once the cakes are done, pull them out to start cooling. Once cool enough to touch, remove them from the cake pans by inverting onto two solid surfaces. (I use large flat & round dinner plates) Then place in the fridge to cool completely. about 2 hours. 

In the meantime make your frosting.

What you’ll need: 

  1. 8 oz mascarpone cheese
  2. 4 oz organic cream cheese
  3. 1 1/2 sticks pasture raised butter (softened)
  4. 1/2 TB pure vanilla extract
  5. pinch of fine sea salt
  6. 3 C organic powdered sugar

In stand mixer with flat beater attachment beat the cheeses and butter until smooth and combined, add the vanilla and a pinch of sea salt. Set the speed to low and slowly add the powdered sugar until combined, thick and creamy. Scrape sides as needed. Transfer the bowl to the fridge for the frosting to set. Once the cakes are cooled, place about a C of frosting on top of one cake and spread around, then stack the other cake on top of this frosted layer. Frost the rest of the cake very thinly, beginning with the top and extending to the sides. Refrigerate for about 30 minutes to form a crumb coat (this seals the breading of the cake and keeps the crumbs from getting into your frosting) .* return the remaining frosting to the fridge until the cake is ready to be finished. Once the cake is done, complete the icing job, slice and serve!  882217B8-C868-40D2-81DD-DCF182492B80

Pumpkin Cake with Mascarpone Frosting
An autumn cake with the perfect amounts of pumpkin, cinnamon, ginger + a sweet and creamy frosting begging to be served with coffee. It will leave you feeling satisfied, cozy and so happy to welcome in the holidays.
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For the cake
  1. 1.5 C almond flour
  2. 1.5 C brown rice flour
  3. 3 tsp xanthan gum
  4. 2 TB ground cinnamon
  5. 2 TB ground ginger
  6. 1.5 tsp baking soda
  7. 1 tsp baking powder
  8. 1.5 tsp fine sea salt (we use the real salt brand)
  9. 1.5 C coconut sugar
  10. 4 large pasture raised eggs
  11. 1 15 oz can of organic pumpkin puree
  12. 1 C Coconut oil (not the liquid kind, and you don’t have to melt it)
  13. Nutiva superfood palm shortening for greasing cake pans
  14. 2 9 inch circle cake pans
For the frosting
  1. 8 oz mascarpone cheese
  2. 4 oz cream cheese
  3. 1 1/2 sticks of butter
  4. 1/2 TB pure vanilla extract
  5. pinch of fine sea salt
  6. 3 C powdered sugar
To make the cake
  1. Pre-heat oven to 375F . Combine flours, xanthan gum, ginger, cinnamon, baking soda, baking powder and sea salt in a large mixing bowl. Whisk and set aside.
  2. In a stand mixer with flat beater attachment, beat the eggs and coconut sugar until thick and creamy. Add the pumpkin and coconut oil and beat until combined. Scraping sides as needed. Gradually add the flour mixture on low speed until incorporated. scrape sides again and beat quickly one more time.
  3. Using nutiva shortening; grease both cake pans. Then using the bottoms of the pans, trace circles on parchment paper and cut inside the lines to make clean circles for baking. Place the circles inside the pans and grease with more shortening or a stick of butter, then sprinkle with some extra brown rice flour and tap out anything lose. Divide batter evenly between both pans and bake until set or until toothpick comes out clean when inserted in the center.
To make the frosting
  1. Using a stand mixer with beater attachment , beat butter until smooth. Add cheeses and beat until combined. Add vanilla and a pinch of salt. Turn speed to low and slowly add the powdered sugar. Scraping sides as needed. Place frosting in the fridge to set.
To finish the cakes
  1. Once cakes are baked and ready. Allow to cool before inverting onto plates, then transfer to fridge to cool completely. Once cakes are cooled. Begin icing the top of one layer, then stack the cakes and do a crumb coat. Return to fridge to set for about 30 minutes. Finish icing the cake and serve.
Adapted from Food & Wine Magazine (Best Potluck Recipes)
Adapted from Food & Wine Magazine (Best Potluck Recipes)
Sunshine and Sea Salt http://sunshineandseasalt.com/
 
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