In a medium bowl, combine the gluten-free flour, arrowroot starch, baking powder, baking soda, salt, and spices
1
In a separate bowl, whisk together the pumpkin, eggs, sugar, brown sugar, and oil. Whisk the wet ingredients together until combined.
2
Fold the bowl of dry ingredients into the wet bowl until combined and no dry ingredients remain visible.
3
Pour the batter into a greased parchment lined baking pan.
4
Transfer the batter to the oven and bake for 30-40 minutes. The cake will look dark golden in color, and a toothpick or fork will come out clean.
5
Spread the cream cheese frosting over the cooled cake.
6
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