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Pumpkin Spice Cake with Brown Sugar Icing


This wonderfully fragrant cake is made even more delicious when topped with this icing.

Pumpkin Spice3

Pumpkin Spice Cake with Brown Sugar Icing
Prep time:
Cook time:
Total time:
Serves: 12
This wonderfully fragrant cake is made even more delicious when topped with this icing.
  • ½ cup butter or margarine
  • 1¼ cup sugar
  • 2 Tbsp maple syrup
  • 2 eggs, separated
  • 2 cups GFC Flour Blend for Baking
  • 1 tsp xanthan gum
  • 1 tsp allspice
  • ½ tsp nutmeg
  • ½ tsp cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp ground ginger
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup milk or milk alternative
  • 1 cup pumpkin purée
Brown Sugar Icing:
  • 1 cup brown sugar
  • 2 Tbsp butter
  • 2 Tbsp corn syrup
  • 3 Tbsp cream
  • ½ cup icing sugar, sifted
  • ½ tsp vanilla
  1. Beat 1 egg white until soft peaks form, set aside.
  2. Cream butter, add sugar and mix. Add in syrup and 1 whole egg.
  3. In another bowl mix remaining dry ingredients together. Then slowly alternate adding dry ingredients, pumpkin and milk to butter mixture. Once all combined and mixed well, fold in whipped egg white.
  4. Pour batter into greased cake or bundt pan, and bake at 350°F for 50-65 minutes.
  5. For icing: mix first four ingredients together in a saucepan and bring to a boil. While mixing constantly, boil for 2 minutes, then remove from heat and whisk in icing sugar, and vanilla. Beat until starts to thicken, then pour over cake (will set up within a minute, so pour/drizzle fast!).



4 Responses to Pumpkin Spice Cake with Brown Sugar Icing

  1. Margret March 22, 2015 at 9:07 am #

    Do you only use the brown rice flour in this recipe or do you use a blend?

    • Marla Hingley
      Marla Hingley March 22, 2015 at 9:29 am #

      Thanks for bringing this recipe to my attention. It definitely needs a blend as well as some xanthan gum. I think what happened was when we moved all our recipes over from the old site to this one, some editing was lost on some recipes and some were incompletely copied over. So thanks for noticing – you are so right about the blend, all recipes that require more than 3/4 cup of flour require a blend. I hope you like the icing…my grandma used to make this and pour it over chocolate cake. Whenever I eat this icing I always think of her. Enjoy!

  2. Jan August 12, 2017 at 1:38 pm #

    Can you use an egg substitute with this recipe?

    • Marla Hingley
      Marla Hingley August 14, 2017 at 8:15 am #

      Although I have never used an egg substitute with this recipe, I would try using chia eggs, although you can find more suggestions here: Dairy & Egg Substitutes. Let me know how it turns out!

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