Comments on: Blow Ya Mind Pumpkin Cake with Cinnamon Cream Cheese Frosting (gluten free!)

By: Monique

Monique — Wed, 04 Dec 2024 22:23:47 +0000

In reply to Haley. Thank you for the catch! We've updated the recipe.

By: Haley

Haley — Thu, 28 Nov 2024 14:20:04 +0000

Hi, just noticed you have a cup of pumpkin puree weighted at 61 g. I don’t think this is accurate!

By: Lo

Lo — Wed, 27 Nov 2024 19:06:48 +0000

Hey there, just a quick note to say I believe there is a typo: 1 cup of pumpkin puree is more like 250 grams not 61. thanks for a yummy recipe!

By: Monique

Monique — Tue, 12 Nov 2024 16:57:28 +0000

In reply to Anonymous. So glad you love this! I've done that before and it was fine, but with the cream cheese you should technically refrigerate and not keep it out for more than 2 hours!

By: Monique

Monique — Tue, 12 Nov 2024 16:50:13 +0000

In reply to Wendy. Amazing! Glad everyone loved it!

By: Monique

Monique — Tue, 12 Nov 2024 16:11:38 +0000

In reply to Reid. So happy you tried this one, too! A breakfast cake sounds perfect :)

By: Monique

Monique — Tue, 12 Nov 2024 16:11:11 +0000

In reply to TARA. Perfect! So glad you enjoyed!

By: Anonymous

Anonymous — Tue, 12 Nov 2024 12:24:28 +0000

Wow! Soooooo good! The cream cheese frosting makes this cake next level. I left it out frosted last night, is it safe to leave it out frosted for 1 day?

By: TARA

TARA — Tue, 05 Nov 2024 22:54:52 +0000

this is amazing- moist and tasty! didn’t make the frosting because i didn’t have the ingredients but really enjoyed it without. Used vanilla silk ND greek yogurt, gluten free oats that i ground up and brown sugar. Thank you!

By: Reid

Reid — Tue, 05 Nov 2024 19:20:06 +0000

SO GOOD! This will truly blow ya’ mind. I typically don’t like anything pumpkin, but I am so glad I gave this a try. (I added a scoop of protein to the batter and subbed the butter in the frosting for Greek yogurt to make this more of a breakfast cake)

By: Wendy

Wendy — Wed, 30 Oct 2024 23:29:13 +0000

YUM! The cake didn’t have time to cool. Everyone enjoyed it including the youngsters. I pressure cooked a butternut squash, cooled it and measured out 1 cup. With Gluten free baking I tend to measure by weight but the suggested weight for the pumkpin pulp didn’t seem quite right so I used the volume measurement (1 cup). This recipe is a winner! Love it. Will be making again and again! Thank you!

By: Monique

Monique — Tue, 29 Oct 2024 18:36:48 +0000

In reply to Missy. Hi! Unfortunately, no, I can't recommend a sub for the oat flour.