For the cake: 

  • 100g brown sugar
  • 100g caster sugar
  • 2 eggs
  • 225g pumpkin purée
  • 115ml sunflower or vegetable oil
  • 130g gluten free self raising flour
  • 2 teaspoons ground cinnamon

For the cream cheese frosting:

  • 170g dairy free soft cream cheese
  • 60g dairy free spread
  • 250g icing sugar
  • shredded stem ginger for decorating, optional


  1. Preheat the oven to 180 oC
  2. Grease and line to 6” round cake tins
  3. In a large bow mix together the brown sugar, caster sugar, eggs, pumpkin purée and vegetable oil
  4. Stir in the gluten free flour and cinnamon
  5. Divide between two cake tins
  6. Bake in the oven for 25 minutes
  7. Remove from the cake tins and allow to cool completely
  8. Make the frosting by beating together the dairy free cream cheese, dairy free spread and icing sugar until thick and creamy
  9. Use 2/3 of the frosting to sandwich the cakes together and the remaining third to spread on top of the cake
  10. Decorate with some stem ginger

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