Pastel de calabaza sin gluten con harina de almendra

Ingredientes

• 2 cups (280g) gluten-free all-purpose flour blend
• 1/2 cup (56g) almond flour
• 1 cup (245g) pumpkin purée
• 1 cup (200g) brown sugar, packed
• 1/2 cup (113g) unsalted butter, melted
• 3 large eggs
• 2 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp baking powder
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 8 oz (225g) cream cheese, softened
• 4 tbsp (57g) unsalted butter, softened
• 2 cups (240g) powdered sugar, sifted
• 1 tsp vanilla extract
• 2 tbsp (30ml) heavy cream

Preparación

1. 1

   Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan and line with parchment paper.

2. 2

   In a medium bowl, whisk together the gluten-free flour blend, almond flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt until no clumps remain.

3. 3

   In a large bowl, beat melted butter and brown sugar until smooth. Add eggs one at a time, followed by pumpkin purée and vanilla extract. Beat on medium-high for 2 minutes until aerated and glossy.

4. 4

   Slowly fold the dry ingredients into the wet batter using a spatula. Stir just until combined.

5. 5

   Transfer batter into the prepared pan, smoothing the top with a spatula.

6. 6

   Bake for 35-45 minutes until the edges pull slightly away from the pan and a toothpick inserted into the center comes out clean.

7. 7

   Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely.

8. 8

   Prepare the frosting by beating softened cream cheese and butter together until smooth. Mix in powdered sugar and vanilla extract.

9. 9

   Stir in heavy cream 1 tablespoon at a time until the desired consistency is reached.

10. 10

    Spread frosting over the completely cooled cake and chill in the refrigerator for 2 hours to set.