Gluten Free Pumpkin Cake Recipe

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Gluten Free Pumpkin Cake
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  1. Preheat oven to 350 and grease the bottom of an 8 cake pan. Use a blender to whisk the eggs until foamy. Add oil, pumpkin or squash, sugar and vanilla and mix well. In a separate bowl, mix together dry ingredients. Add the dry ingredients to the wet and stir by hand until smooth. Pour batter into prepared cake pan and cook on middle rack for 30 minutes. Serve hot or cold.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 331.93 Kcal (1390 kJ)
Calories from fat 227.06 Kcal
% Daily Value*
Total Fat 25.23g 39%
Cholesterol 81.84mg 27%
Sodium 251.68mg 10%
Potassium 99.96mg 2%
Total Carbs 23.05g 8%
Sugars 18.94g 76%
Dietary Fiber 1.47g 6%
Protein 4.91g 10%
Vitamin C 0.4mg 1%
Iron 1.1mg 6%
Calcium 70.4mg 7%
Amount Per 100 g
Calories 195.95 Kcal (820 kJ)
Calories from fat 134.04 Kcal
% Daily Value*
Total Fat 14.89g 39%
Cholesterol 48.31mg 27%
Sodium 148.58mg 10%
Potassium 59.01mg 2%
Total Carbs 13.61g 8%
Sugars 11.18g 76%
Dietary Fiber 0.87g 6%
Protein 2.9g 10%
Vitamin C 0.2mg 1%
Iron 0.7mg 6%
Calcium 41.6mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.4
  • 9

Good Points

  • saturated fat free

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