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Gluten-Free Spiced Pumpkin Cake with Toasted Marshmallow

This Gluten-Free Spiced Pumpkin Cake is a real celebration of our favourite Autumn vegetable. Layers of gluten-free spiced pumpkin sponge are filled with a brown butter pumpkin buttercream and covered in toasted marshmallow clouds.
Prep Time2 hours
Cook Time40 minutes
Total Time2 hours 40 minutes
Course: Cake
Cuisine: British
Servings: 16 people
Calories: 522kcal

Ingredients

Spiced Pumpkin Cake

  • 500 g light brown sugar
  • 280 g unsalted butter melted then cooled
  • 5 eggs medium size, see notes
  • 425 g pumpkin puree
  • teaspoons vanilla extract
  • 110 g sweet rice flour glutinous rice flour
  • 80 g oat flour
  • 65 g millet flour
  • 35 g potato flour
  • 30 g tapioca flour
  • teaspoons bicarbonate of soda
  • teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon pumpkin pie spice see notes

Toasted Marshmallow

  • 7 egg whites 210g
  • 350 g caster sugar
  • A pinch of salt
  • 1 teaspoon vanilla extract

Brown Butter Pumpkin Buttercream

  • 175 g unsalted butter
  • 150 g of the marshmallow frosting
  • 5 tablespoons pumpkin puree
  • ¼ teaspoon vanilla extract
  • pinch of salt

Instructions

Spiced Pumpkin Cake

  • Pre-heat the oven to 180°C / 160°C / gas mark 4 and line and grease two 8x4 inch round cake tins.
  • Blend together the sugar and butter until thick and well combined.
  • Add the eggs one at a time, then the vanilla extract.
  • Pour in the pumpkin puree and mix well.
  • Sift together the rest of the dry ingredients, then add to the pumpkin mixture until just combined.
  • Divide the batter between the two cake tins and bake for 35–40 minutes until an inserted cocktail stick comes out clean.

Toasted Marshmallow

  • Heat egg whites and caster sugar in a bain marie, stirring constantly until the sugar has dissolved and the temperature has reached 71°C.
  • Remove the egg whites and sugar from the heat and pour into a stand mixer with whisk attachment. Whisk until the mixture forms stiff peaks.
  • Set aside 325g to create the toasted marshmallow and set the rest aside to make the brown butter pumpkin buttercream.

Brown Butter Pumpkin Buttercream

  • Place the butter in a saucepan and heat over a medium flame. Once the butter has melted listen for the hissing and crackling. As soon as this has subsided remove from the heat so it doesn’t begin to burn.
  • Pour the brown butter into a heatproof container and chill in the fridge for 2 hours or until it solidifies to the consistency of room temperature butter. Cut the butter into cubes
  • Pour the leftover marshmallow into the bowl of a food mixer. Use the paddle attachment of the food mixer and add the butter into the leftover marshmallow one cube at a time and beating continually until a smooth velvety buttercream has formed.
  • Add the pumpkin puree, vanilla extract and salt and beat until completely combined.

Assembly

  • Place one of the sponge layers on a cake board and spread the brown butter pumpkin buttercream filling on top of the cake, smoothing evenly with a palette knife.
  • Place the second sponge layer on top and cover the top and the sides of the cake with the marshmallow using an offset spatula.
  • Toast the marshmallow with a blow torch.

Notes

Flour substitutions

For a full list of flour substitutions visit the above post where I give a comprehensive breakdown of all your options.

Eggs

The eggs used in this recipe are medium size, 60g with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount.

Pumpkin Pie Spice

If you don't have Pumpkin Pie Spice to hand then use my Homemade Pumpkin Spice Mix

Tips

  • Make the toasted marshmallow before you make the buttercream as you’ll be using some of the marshmallow to make the buttercream.
  • You need to make the brown butter required for the buttercream at least 2 hours before using it for the buttercream as the butter needs to chill.
  • You will need a digital thermometer for both the marshmallow and the buttercream.
  • The buttercream will look curdled once you have added all the butter but continue to beat and it will come together to a velvety smooth buttercream. For a comprehensive list of buttercream tips, visit the post above.

How to store

The cake can be stored in the fridge for up to 3 days once it is completely assembled.

How to freeze

  • I recommend freezing the individual sponges before decoration, not the whole cake.
  • Once the sponges have been baked allow to cool completely. Then wrap each sponge well in plastic wrap and aluminium foil to ensure there is no freezer spoilage. The cake can be frozen for up to 2 months.
  • Thaw overnight at room temperature before unwrapping.

US customary measurements

These measurements are provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups 

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.
The nutrition serving is for 1 slice of cake, assuming the cake is cut into 16 servings. 

Nutrition

Calories: 522kcal | Carbohydrates: 71g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 323mg | Potassium: 256mg | Fiber: 2g | Sugar: 54g | Vitamin A: 5649IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg