Pumpkin Peekaboo Cake – Gluten & Dairy Free!
The Wrote Oat
October 5, 2023
Hello and happy Wednesday! I’ve been wanting to make this pumpkin peekaboo cake for a while and finally got around to it. This was a lot of fun to make and provided me with left overs for a couple of other desserts: pumpkin cake pops and iced pumpkin cake.
My husband really liked this cake and I know your family and friends will, too. I hope you enjoy!
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Ingredients
Adjust Servings
| 340 grams gluten-free flour blend I recommend a rice flour base for the flour blend | |
| 1.5 tsp baking powder | |
| 1/2 tsp baking soda | |
| 480 grams pumpkin puree 2 cups/16 oz | |
| 2 Tbsp pumpkin spice | |
| 1 tsp salt | |
| 140 grams white sugar | |
| 140 grams brown sugar | |
| 120 grams dairy-free butter, melted and cooled 8 Tbsp | |
| 115 grams dairy-free cream cheese 4 oz | |
| 4 eggs | |
| 4 Tbsp dairy-free milk I use soy milk |
White Cake Ingredients
| 245 grams dairy-free milk 1 cup | |
| 140 grams dairy-free butter, melted and cooled 8 Tbsp | |
| 6 egg whites | |
| 2 tsp vanilla Make sure it's gluten-free | |
| 250 grams gluten-free flour blend I recommend a rice flour based flour blend | |
| 175 grams white sugar | |
| 1 Tbsp baking powder | |
| 1 tsp baking soda | |
| 1 tsp salt | |
| 1.5 tsp xanthan gum |
Directions
1.
Pumpkin Cake Directions
Into a large saucepan, cook on low for 2-3 minutes the pumpkin puree, pumpkin spice, and salt. Preheat the oven to 350*F and grease 2 9x13 pans or one large and one small pan.
Whisk to combine and to ensure the pumpkin puree doesn't burn.
Mark as complete
2.
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In a medium bowl, weigh out the white and brown sugars. Melt the dairy-free butter in a ramekin. Warm the dairy-free cream cheese in a ramekin.
In a medium bowl, whisk to combine the gluten-free flour, baking powder, and baking soda.
Mark as complete
3.
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Once the pumpkin puree is warmed, remove from heat and whisk in the sugar, dairy-free butter, and dairy-free cream cheese until smooth.
Mark as complete
4.
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Whisk in the eggs and dairy-free milk into the pumpkin puree until smooth.
Mark as complete
5.
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Add the gluten-free flour mixture to the pumpkin puree mix and combine with a spatula until smooth.
Mark as complete
6.
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Pour the cake batter into the greased baking pans so that they have the same thickness of batter.
Bake 20-25 minutes until baked through and an inserted toothpick comes out clean. Cool for 5 minutes before flipping the cake out of the pan onto a cooling rack. Allow to cool completely.
Mark as complete
7.
White Cake Directions
From the white cake ingredients list, whisk the dairy-free milk, dairy-free butter, egg whites, and vanilla until combined.
Mark as complete
8.
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Into a stand mixer, combine the gluten-free flour, sugar, baking powder, baking soda, salt, and xanthan gum.
Add the milk mixture to the flour mixture and beat until smooth (about 1.5 minutes).
Mark as complete
9.
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Using a pumpkin-shaped cookie cutter, cut out shapes from the cooled pumpkin cake.
Mark as complete
10.
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Grease a large loaf pan. Spread a thin, even layer of the white cake batter onto the bottom of the loaf pan.
Mark as complete
11.
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Line up the cut pumpkin cake shapes evenly in a row, back to back, on top of the white cake batter.
Mark as complete
12.
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Gently spoon the white cake batter around the pumpkin cake shapes and gently press the batter along the sides of the loaf pan to ensure no bubbles.
Cover the pumpkin bread with the white cake batter and ensure it's in an even layer.
Mark as complete
13.
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Bake for one hour. Cover with foil if the bread starts to get too golden. This cake takes a very long time to bake, so don't underbake it. Even an inserted toothpick may deceive you.
Remove from the oven and allow to cool for 10 minutes before flipping the cake out onto a cooling rack.
Mark as complete
14.
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Allow the cake to cool completely. Don't slice it while still hot because the internal steam helps the crumb and moisture develop.
Slice, enjoy, and store leftovers in the refrigerator.
Mark as complete
Notes
Use the pumpkin cake scraps to make mini iced cakes or cake pops!
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