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In a large bowl and using an electric whisk, beat together the margarine, eggs and gluten free self raising flour until well combined and creamy.
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Add in puree pumpkin (for details on how to make homemade pumpkin puree see my gluten free cheesy pumpkin pasta recipe, alternatively you can buy canned), maple syrup, cinnamon and mixed spice and mix thoroughly. The maple syrup gives a lovely autumn feel to the cake while also lowering the refined sugar content slightly - this cake is only mildly sweet, the chocolate chips give it most of it's sweetness.
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Add 50g of white chocolate chips, stir through to evenly distribute through the mix.
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Grease and line and 2lb loaf tin and pour in your gluten free cake mix, place in an oven preheated to gas mark 5/190c and bake for 40-50 mins, until a skewer pressed into the middle comes out clean.
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Remove from the oven and set aside, leave to cool in the tin for a while but turning out on a wire rack then allow to go completely cold.
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Melt the other 50g of white chocolate chips in a bowl (I blast in the microwave 10 seconds at a time until fully melted) then drizzle over the top of the gluten free cake. Allow the chocolate to set for at least an hour.
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Cut the gluten free loaf cake into slices and enjoy.
Gluten Free Pumpkin and White Chocolate Loaf Cake
- Recipe by Alison Peters
- Added1 hour ago
- Prep Time20 Mins
- Makes10 slices
This recipe is
Contains
- Dairy
- Egg
- Soya
I love a good pumpkin cake, or anything with pumpkin spice really, and if you're looking for an easy gluten free autumn cake this October, give this gluten free pumpkin and white chocolate loaf cake a go! Made with pumpkin puree, maple syrup, cinnamon and mixed spice, this delicious pumpkin loaf is full of cosy autumn flavours, with white chocolate chips running through the cake and an extra drizzle of white chocolate on top for that added note of sweetness.
Pumpkin is a brilliant ingredient for autumn baking, adding moisture and a subtle flavour that works beautifully with warming spices. The maple syrup adds a lovely autumnal sweetness whilst also cutting down on the refined sugar slightly, and the white chocolate chips bring extra sweetness to the cake without overpowering the pumpkin and spices.
This gluten free pumpkin loaf cake is easy to make using simple ingredients and gluten free self-raising flour. You don't need any complicated techniques or fancy equipment, just an electric whisk, a loaf tin and a little patience while it bakes and cools. If you fancy making other cakes with any left over pumpkin puree you could also try out my gluten free pumpkin cupcakes, or gluten free pumpkin spiced latte cake.
The cake is finished with melted white chocolate drizzled over the top, making it look just as good as it tastes. Serve a slice with a cup of tea or coffee for a delicious autumn treat. You can check out some other autumn treats and recipes in my autumn collection.
Whether you're a coeliac looking for new gluten free cake recipes, want to use up leftover pumpkin puree, or simply fancy doing some autumn baking, this pumpkin and white chocolate cake is a lovely addition to your gluten free recipe collection.
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Last updated 1 hour ago
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