Name: Gluten Free Pumpkin Angel Food Cake
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 1 cup Pamela's Gluten Free Artisan Flour Blend; 2/3 cup Powdered Sugar; 1/2 teaspoon Salt; 1 teaspoon Ground Cinnamon; 1/4 teaspoon Ground Ginger; 1/4 teaspoon Ground Nutmeg; 1/8 teaspoon Ground Cloves; 16 large Egg Whites; 1-1/2 teaspoon Cream of Tartar; 1 teaspoon Vanilla; 2/3 cup Organic Sugar; 1 cup Pumpkin Puree

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There’s something magical about baking a cake, especially when it comes to crafting a Gluten Free Pumpkin Angel Food Cake. I remember the first time I made it; the air in my kitchen was filled with the warm, sweet aroma of pumpkin spices. It was one of those crisp fall afternoons, the kind where the leaves are turning and you can almost hear the crunch beneath your feet. I wanted to create a dessert that not only celebrated the season but also catered to my gluten-free friends, who often miss out on traditional cakes. This cake is light, airy, and surprisingly simple to make, making it the perfect treat for any gathering. I’m thrilled to share this recipe with you, as it holds a special place in my heart and is sure to become a favorite in your home as well.

Recipe Snapshot

Total Time:
1 hr 10 mins

Prep Time:
20 mins

Cook Time:
50 mins

Difficulty:
Medium

Calories:
150 kcal

Protein:
3 g

Diet:
Gluten-Free, Low FODMAP

Fat:
0 g

Tools Used:
Mixing Bowl, Baking Sheet, Blender, Whisk, Frying Pan, Oven

When you think about cake, you might picture something dense and heavy, but that’s not the case with a Gluten Free Pumpkin Angel Food Cake. The airy texture comes from whipped egg whites, which give it that signature lightness. As the cake bakes, it rises beautifully, creating a fluffy interior that’s just begging to be topped with a dollop of whipped cream or a dusting of powdered sugar. Plus, the combination of pumpkin with the warm spices of cinnamon, ginger, and nutmeg creates an irresistible flavor that captures the essence of fall. I always find that this cake brings everyone together, whether it’s for Thanksgiving dinner or a cozy evening at home.

Not only is this cake gluten-free, but it also feels indulgent without being overly rich. It’s a perfect balance of sweet and spiced, making it a fantastic end to any meal. I’ve loved watching my loved ones enjoy each bite, their eyes lighting up as they discover how delightful a gluten-free cake can be. Join me in making this delectable dessert that’s bound to impress!

Let’s dive into the reasons why this cake deserves to be on your baking list!

The Beauty of This Gluten Free Pumpkin Angel Food Cake

Perfect for Fall Gatherings

As the leaves change and the air turns crisp, a Gluten Free Pumpkin Angel Food Cake is the ideal dessert for any fall gathering. Its unique flavors embody the season, making it a wonderful addition to your holiday table.

Light and Airy Texture

The fluffy texture of this cake is achieved through whipped egg whites, resulting in a delightful lightness that contrasts beautifully with the rich, warm flavors of pumpkin and spices.

Easy to Make

If you’re looking for a simple yet impressive dessert, this cake checks all the boxes. With just a few ingredients and straightforward steps, you’ll have a stunning cake ready to wow your guests.

Versatile Serving Options

This cake is incredibly versatile; you can serve it plain, dusted with powdered sugar, or topped with whipped cream. Each option enhances the flavors and adds a personal touch to your presentation.

Gluten-Free Friendly

Many people are looking for delicious gluten-free alternatives, and this cake offers a fantastic option that everyone can enjoy, regardless of dietary restrictions.

A Showstopper Dessert

When placed at the center of the table, the Gluten Free Pumpkin Angel Food Cake is sure to draw attention. Its unique look and delightful aroma will have everyone reaching for a slice.

Key Ingredients for Gluten Free Pumpkin Angel Food Cake

When it comes to baking a cake, the ingredients you choose matter immensely. The beauty of the Gluten Free Pumpkin Angel Food Cake lies in its harmonious mix of flavors and textures. Each ingredient plays a critical role in creating that light, airy structure while enhancing the cake’s delicious fall flavors. The key players in this recipe include the gluten-free flour blend, pumpkin puree, and a variety of warm spices that evoke the essence of the season.

Pamela’s Gluten Free Artisan Flour Blend – This gluten-free flour provides the perfect base for the cake, ensuring a light and fluffy texture without the gluten.
Powdered Sugar – Adding sweetness and a smooth finish, powdered sugar is essential for both the cake and optional dusting on top.
Salt – A pinch of salt helps to balance the sweetness and enhance the flavors of the other ingredients.
Ground Cinnamon – This spice adds warmth and a hint of spice that makes the cake feel cozy and inviting.
Ground Ginger – Ginger brings a subtle zing that complements the pumpkin beautifully.
Ground Nutmeg – Nutmeg adds depth and a warm, fragrant quality to the cake.
Ground Cloves – A small amount of cloves adds a rich, aromatic flavor that enhances the overall spiciness.
Large Egg Whites – The backbone of the cake’s structure, whipped egg whites create the airy texture we love in angel food cakes.
Cream of Tartar – This stabilizes the egg whites, ensuring they whip up to soft peaks effectively.
Vanilla – While not traditional in angel food cakes, a touch of vanilla enhances the cake’s flavor profile.
Organic Sugar – Granulated sugar sweetens the meringue, helping it to achieve that desired glossy finish.
Pumpkin Puree – The star ingredient, pumpkin puree gives the cake its distinct flavor and moistness.

How to Make Gluten Free Pumpkin Angel Food Cake

Making a Gluten Free Pumpkin Angel Food Cake is truly a labor of love, but don’t worry—it’s easier than you might think! Follow these steps closely to ensure a fluffy, delicious cake that’s sure to impress. Let’s get started!

Preheat your oven to 350 degrees Fahrenheit. It’s crucial to have the oven hot before you put the cake in to ensure proper rising.
In a large mixing bowl, sift together the powdered sugar, Pamela’s Gluten Free Artisan Flour Blend, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Sifting helps to aerate the mixture, ensuring a light and fluffy cake. You might want to do this step about three to four times to get the best results.
In a stand mixer fitted with a whisk attachment, add the large egg whites, cream of tartar, and vanilla. Beat this mix on medium-high speed until it froths.
Once it froths, slowly add in the organic sugar while continuing to beat the egg whites. After about five minutes, you should notice that soft peaks are forming.
Next, turn the mixer speed to high and continue beating until the peaks become stiff and glossy. This is where the magic happens; the egg whites will transform into a beautiful meringue.
Transfer the whipped meringue into a large wide bowl. This allows for easy folding in of the flour mixture and pumpkin puree.
Gently add the flour mixture and pumpkin puree in about four different batches. Use a rubber spatula to fold these ingredients in gently, taking care not to deflate the meringue. It’s okay if there are a few pockets of pumpkin throughout the batter.
Once everything is evenly incorporated, pour the batter into a 10-inch ungreased tube pan. Make sure the bottom is lined with parchment paper for easy release.
Smooth the top with a spatula and bake in the preheated oven for 50 minutes. During baking, the cake should rise and become a lovely golden brown.
When the cake is done, it should spring back lightly when touched. Invert the cake pan on a bottle to cool for at least one hour. This step prevents the cake from collapsing.
After cooling, use a long knife to cut around the edges and the center post of the cake to loosen it from the pan. Gently turn the cake upside down, and remove it from the pan. Let it finish cooling on a rack in open air. This cake serves 12 people and is sure to impress!

Things Worth Knowing

Technique Matters: Make sure to fold the flour and pumpkin mixture gently into the egg whites. Over-mixing can deflate the meringue, leading to a denser cake.
Check for Doneness: Every oven is different; ensure that your cake springs back when touched, indicating it is fully baked.
Cooling is Key: Inverting the cake while cooling helps maintain its height and airy texture.
Ingredient Quality: Using high-quality canned pumpkin and fresh spices will significantly enhance the flavor of your cake.

Change It Up

While the Gluten Free Pumpkin Angel Food Cake is delightful as is, there are plenty of ways to customize it to your liking!

Storage: If you have leftovers, store the cake in an airtight container at room temperature for up to two days. It can also be refrigerated for about a week.
Freezing: Feel free to freeze the cake! Wrap slices in plastic wrap and then in aluminum foil for up to three months.
Pairing: This cake is wonderful served with a dollop of whipped cream, or you can try it with a drizzle of caramel sauce for added sweetness.
Spice It Up: Experiment with additional spices, such as allspice or cardamom, for a unique twist.
Add Mix-Ins: You could add chopped nuts or chocolate chips into the batter for a little extra texture and flavor.
Holiday Variations: Consider adding a bit of peppermint extract for a festive holiday version!

Serve This Gluten Free Pumpkin Angel Food Cake With

This Gluten Free Pumpkin Angel Food Cake is perfect for various occasions, so let’s explore some serving suggestions!

Holiday Gatherings: This cake is ideal for Thanksgiving or any fall-themed dinner, bringing a touch of elegance to your dessert table.
Brunch Events: Slice it up and serve as a sweet option at brunch gatherings, paired with coffee or tea.
Picnic Treats: Pack slices for a picnic or outdoor event; it’s easy to transport and always a crowd-pleaser.
Birthday Parties: Celebrate birthdays with this unique cake that everyone can enjoy, regardless of dietary restrictions.
Seasonal Celebrations: Use this cake as a centerpiece for any fall festivities, enhancing the atmosphere with its warm flavors.
Storage Advice: For optimal freshness, store any leftover cake in an airtight container at room temperature for up to two days, or refrigerate for up to a week.

FAQ

While regular flour works great in traditional recipes, this Gluten Free Pumpkin Angel Food Cake is specifically designed to be gluten-free. Using a gluten-free flour blend ensures the cake’s texture and rise are just right. It’s not just about the absence of gluten; the unique properties of gluten-free flours contribute to the cake’s lightness.

To check if your Gluten Free Pumpkin Angel Food Cake is done, gently touch the top of the cake. It should spring back lightly when pressed. Additionally, the cake should be a golden brown color around the edges. You can also insert a skewer into the center; if it comes out clean, the cake is fully baked!

While the traditional Gluten Free Pumpkin Angel Food Cake focuses on its airy texture and pumpkin flavor, you can definitely customize it! Adding chopped nuts or dairy-free chocolate chips can enhance the flavor and add texture. Just keep in mind to fold them in gently to avoid deflating the meringue.

To store leftovers of your Gluten Free Pumpkin Angel Food Cake, place it in an airtight container. It can stay at room temperature for up to two days or be refrigerated for about a week. If you’d like to keep it longer, it also freezes well—just wrap slices in plastic wrap and then in aluminum foil to maintain freshness.

Conclusion

The Gluten Free Pumpkin Angel Food Cake is truly a standout dessert that brings together the warmth of fall flavors with an airy and light texture. It’s perfect for gatherings, holidays, or a sweet treat any day of the week. I encourage you to give this delightful cake a try; it may just become your new favorite fall dessert!