Gluten Free Pumpkin Spiced Latte Loaf Cake

To prepare for making the gluten free pumpkin spiced latte cake, you first need pumpkin puree. The easiest options is to buy it in a can from your local world foods aisle in a supermarket (usually gluten free), however, if it is pumpkin season, you can make it yourself. Cut off the peel, remove the insides and chop up your pumpkin flesh, I used about 1/4 of a small pumpkin. Place on a baking tray and roast for about 30-40 mins until starting to brown and softened, then blend up with a stick blender or in a food processor then let it go cold.

Place all the cake ingredients, except the pumpkin puree and coffee, into a large mixing bowl and whisk with an electric hand mixer until all you have a smooth cake batter.

Gently mix in the cold pumpkin puree to your gluten free cake mix until thoroughly combined.

Grease and line a 2lb loaf tin and pour in your cake mix. Place in an oven preheated to gas mark 5/190c and back for 50-60 mins, or until a skewer pressed into the middle comes out clean.

Once cooked, remove from the oven and let cool slightly before turning out onto a cooling rack and leave upside down.

Make up the instant coffee with about 2tbsp of water. Lightly prick a few holes into the bottom of your gluten free cake and pour over the coffee. Leave the cake upside down so the coffee can soak in. I left it overnight but the time it takes the cake to cool should be absolutely fine.

Once cold/you are ready to ice, mix 1tsp of instant coffee into cold water, or make it with boiling and allow to go cold before using.

Place all the icing ingredients, except the coffee, in a bowl and whisk with an electric hand blender until smooth. Pour the coffee in and beat to combine.

Spread the icing over the top of the cake, then leave to set a little, putting in the fridge will help it firm up. Slice and serve!