Pumpkin Spice Cake

Pumpkin Spice Cake

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Waiting Time 1 hour
Total Time: 1 hour
Tags: cake, Gluten Free, Holiday, Pumpkin, Vegetarian
Course: Dessert
This is one of our Holiday favorites - beautiful presentation, delicious pumpkin and spices flavor and the spicy aroma of the holidays! Great as a holiday dessert or breakfast treat. Serve with whipped cream or vanilla Ice cream.


  • 1/2 cup Salute Santé! Original Grapeseed Oil
  • 1 1/2 cups firmly packed brown sugar
  • 2 eggs lightly beaten
  • 2 cups cake flour or Gluten Free flour
  • 2-3 tbsp Salute Santé! Grapeseed Flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/4 cup milk
  • 1 1/2 cup canned or fresh pumpkin puree
  • 1/2 cup chopped pecans or walnuts
  • confectioners' sugar, for dusting


  • Preheat oven to 375°
  • Butter a rosette pan or other pan. Dust with flour.
  • In the bowl of an electric mixer, add brown sugar and eggs and beat on high speed until creamy and no longer granular, 6-7 min.
  • Gradually add the Salute Santé! Original Grapeseed Oil
  • Continue beating until light and fluffy, 3-4 min more.
  • Sift together flour, grapeseed flour, baking powder, baking soda, salt, cinnamon, ginger and cloves onto a sheet of waxed paper; sift again.
  • Fold one-third of dry ingredients into mixture, then half the milk and half the pumpkin; repeat with one-third of dry ingredients.
  • Fold in remaining one-third of dry ingredients and milk and pumpkin, then nuts until thoroughly blended.This
  • Pour batter into prepared pan and bake until cake springs back when touched and pulls away from sides of pan, 35-40 min.
  • Let cake cool 5-10 min., then remove from pan.
  • Transfer cake to a wire rack and let cool 1 hr.
  • Dust with confectioners' sugar before serving.


This cake can be made with gluten free flour- a favorite holiday dish for all!

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