Comments on: Blow Ya Mind Pumpkin Cake with Cinnamon Cream Cheese Frosting (gluten free!)

By: Monique

Monique — Tue, 15 Oct 2024 16:01:01 +0000

In reply to LR. I'm glad those swaps worked out well! Such a great treat :)

By: LR

LR — Thu, 10 Oct 2024 20:21:17 +0000

I had a very specific hankering for a moist but light pumpkin snack with a cream cheese swirl that could utilize oats and protein powder in the ingredients. No recipe I found was really hitting the mark…until now. This recipe was a god send and an absolute perfect base for the frankenstein creation I ended up making. I am sure the recipe as written is fantastic, I wanted to make note of the substitutions I made because I did see several folks asking about almond flour alternatives.

1. Did not have almond flour, ended up subbing 1.5c almond flour with 1c whole wheat and 1/2c whey protein powder (oatmeal cookie flavor from Aldi). This of course does not make it GF anymore.
2. Subbed maple syrup for 1/4c molasses (I did not want much sweetness)
3. Made my own spice mix to taste (I like pumpkin SPICE). Added turmeric for color.
4. 4oz cream cheese + 1/4c protein powder + 4tbsp water for c cheese swirl, added in 2 layers pre bake.

It came out light and moist, spiced and soft, thank you for this recipe!

By: Monique

Monique — Mon, 07 Oct 2024 16:19:19 +0000

In reply to Mariel. Amazing! So glad you enjoyed!

By: Mariel

Mariel — Thu, 03 Oct 2024 01:41:53 +0000

My mind is blown! I made this as cupcakes and they are delicious. You would never know in a million years that they are gluten free. They are so moist and flavorful. I will definitely be adding this recipe to my rotation.

By: Monique

Monique — Tue, 09 Jul 2024 20:43:30 +0000

In reply to Tamara. Perfect! Glad you enjoyed!

By: Tamara

Tamara — Thu, 04 Jul 2024 07:23:05 +0000

Loved that this was a gluten free and not overly sweet. I had leftover pumpkin puree and cream cheese and this recipe was perfect since I had almost all of the ingredients already minus the yogurt and oat flour which I subbed for sour cream and bobs gluten free flour. Still came out tasting great with and without the frosting! Excited to try this recipe again with the siggi yogurt.

By: Anonymous

Anonymous — Fri, 16 Feb 2024 09:28:27 +0000

This is my new favorite cake!! The flavor is amazing and I love the texture too.

By: Monique

Monique — Fri, 01 Dec 2023 20:53:38 +0000

In reply to Michele. I'm so happy you're loving this cake, Michele! Thank you!!

By: Monique

Monique — Fri, 01 Dec 2023 01:27:30 +0000

In reply to katie. Hi! It's definitely supposed to taste like pumpkin. Did you change any brands of the ingredients? Were the all fresh? Did you make your own oat flour or did you but it?

By: Michele

Michele — Wed, 29 Nov 2023 21:04:00 +0000

This is delicious! Very easy to make and disappears quickly!! Tinned pumpkin can be tricky to find in the UK but I’ve managed to made this cake twice in one week – once for Thanksgiving with the yummy frosting and once without the frosting as a cake with a cuppa. Gorgeous!!

By: katie

katie — Thu, 23 Nov 2023 16:03:37 +0000

In reply to Brooklyn. I made this last year at Thanksgiving, and absolutely loved it… Turned out amazing! I just made it again for this year and I feel a little disappointed and not sure if I should take it to our Thanksgiving dinner. Last year turned out perfectly, this year it taste very earthy and I know that what I’m tasting is the oat flour. It’s overpowering. Last year I think I am pretty sure I used the pumpkin spice Siggi’s yogurt but Whole Foods was out of it this time, so I used vanilla. I’m also wondering, because I cannot remember, if I substituted a different flour for the oat. I don’t taste a lot of pumpkin, and, like I said, all I taste is oat flour… Very earthy taste. (Not sure how else to describe it.) but I followed this exactly and I’m trying to figure out if this is how it’s supposed to taste? Last year I could not stop eating it! And thank you… I absolutely love your gluten-free recipes!

By: Molly

Molly — Fri, 03 Nov 2023 15:43:15 +0000

I make a different pumpkin bread / cookie / muffin pretty much every weekend from September through November, and have to say that this one really did blow my mind. It is terrifically moist and nicely spiced. Delicious. This will be put into the permanent rotation!