Gluten Free

Gluten Free Chai Pumpkin Cake with Pecan Maple Cream Cheese Frosting

By Tiffany Detweiler - Friday, November 16, 2018




Chai Pumpkin Cake with Pecan Maple Cream Cheese Frosting

This cake is the perfect blend of Tea and Holiday flavors! 



INGREDIENTS

FOR THE CAKE 
  • 3 cups (375 grams) Bob’s Red Mill 1 to 1 baking flour
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  •   1/2 teaspoon of nutmeg 
  • 1/2 teaspoon ground ginger
  •   1 teaspoon cardamom 
  • 1 teaspoon salt
  • 1 cup (226 grams) unsalted butter, room temperature
  • 1 cup (200 grams) granulated white sugar
  • 1 cup (215 grams) golden brown sugar, packed
  • 4 large eggs, at room temperature
  • 2 teaspoons (10 ml) pure vanilla extract
  • 1 15 oz. can (425 grams) pumpkin puree
  •   1 cup of chai tea (concentrate or strong brewed homemade is fine, whatever your preference)
FOR MAPLE CREAM CHEESE FROSTING:
  • 2 1/2 cups powdered sugar

  • ½ cup (1 stick) unsalted butter, at room temperature

  • 8 ounces cream cheese, at room temperature

  • 3 Tablespoons maple syrup

  • 1 teaspoon vanilla extract 
  • 1 cup of crushed pecans 
  • 1/2 cup of whole pecans for garnishing


INSTRUCTIONS

FOR THE CAKE 
  1. Preheat the oven to 350 degrees fahrenheit.
  2. Grease and line two 9 inch round pans with parchment paper.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cardamom and salt.
  4. With an electric mixer, beat the butter, granulated sugar, and brown sugar together on medium high until light and fluffy (about 2-3 minutes).
  5. Beat the eggs in one at a time on medium speed, scraping down the sides of the bowl when necessary.
  6. Add the vanilla extract and chai tea, beat until combined.
  7. With the mixer on low, beat in the pumpkin puree and flour mixture, alternating between them and starting and ending with the flour mixture.
  8. Divide the batter evenly between the 2 pans (I used a food scale) and bake for 35-40 minutes, until a toothpick inserted into the center comes out clean.
  9. Cool on wire racks for 15 minutes.
  10. Turn the cakes out of the pan onto the wire racks and cool completely

FOR THE FROSTING
  1. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth with no visible lumps. 
  2. Add cream cheese and beat until combined. 
  3. Add powdered sugar, maple syrup, and vanilla and beat until smooth. Be careful not to over-beat or it will thin out. If your frosting is too loose, put it in the fridge for about 30 minutes to firm up

TO ASSEMBLE
  1. Once cakes are cooled completely slice each cake so you have 4 equal layers. 
  2. Place your first cake layer on cake stand and frost the top of it.
  3. Sprinkle crushed pecans on frosting 
  4. Repeat process until you have used all 4 cake layers. 
  5. Use remaining frosting to frost the top and sides of cake. I went for a semi naked cake so the sides only have a thin layer of frosting. 
  6. Decorate the top of cake with pecans 
  7. Cut a slice and enjoy!

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