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Gluten-Free Pumpkin Cake with Salted Caramel Frosting
SNIXY KITCHEN30Ingredients
75Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 1/2 cup millet flour (+ 2 tablespoons, Bob's Red Mill)
- 1/2 cup gluten free oat flour (+ 1 tablespoon (68g), Bob's Red Mill)
- 1/2 cup sweet rice flour (Bob's Red Mill)
- 1/2 tsp. xanthan gum (Bob's Red Mill)
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 1/2 tsp. canela
- 1/2 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 1/8 tsp. ground cloves
- 1/2 tsp. salt
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup dark brown sugar
- 1/4 cup cane sugar
- 1/4 cup vegetable oil
- 2 large eggs (room temperature)
- 1 tsp. pure vanilla extract
- 1/4 cup milk
- 4 oz. cream cheese (room temperature)
- 1/4 cup unsalted butter (room temperature)
- 1/4 cup caramel sauce (store-bought or homemade recipe below)
- 1/2 tsp. vanilla extract
- 1 cup powdered sugar
- 1/4 tsp. salt
- candied pecans (Optional:, for topping)
- 1/2 cup cane sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 1 Tbsp. unsalted butter
- 1/4 tsp. kosher salt
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