One night I had a craving for a GF/DF pumpkin cake, layered with sweat cinnamony apples and dollops of cream.  Sometimes my cravings are easy to satisfy {read: chocolate, read: popcorn}. Once in a while I manage to stump even myself by wanting something that doesn’t really exist.  I searched in my cookbooks, browsed good ole’ Google, and was left: 1) hungry, cause I spent all that time looking and not eating, and 2) convinced that I had to create this craving myself.  So here we are.

I had thought about calling this, “Pumpkin & Sweet Apple Trifle”, because technically that is what it is.  But honestly, I hate the word Trifle. I dont like saying it, I dont like the sound of it. The only thing I do like about it, is the taste. So, being the problem solver that I am, I renamed it. Ta-da: Pumpkin Cake with Sweet Apples and Cream.  Yummy right?

If you are looking for a dessert to feed a few, make up a small batch (half the recipe) and layer in fancy glasses or bowls. If you are looking to feed a crowd, make a full recipe and layer it in a Trifle Dish (I know, I know, I said the word).

 

 

Pumpkin Cake with Sweet Apples & Cream (PRINT RECIPE)

Pumpkin Cake:

½ cup oil

4 eggs

1 cup pumpkin puree

2 cups Gluten Free Flour Mix

2 cup brown sugar

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

2 teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon cloves

¼ teaspoon ginger

1 teaspoon xanthan gum

 

Preheat over to 350°. Coat 9×13” pan with cooking spray (or oil).

Combine oil, eggs and pumpkin in mixing bowl (or mixer) and beat well. In a separate bowl, mix flour, sugar and all dry ingredients. Slowly add the dry ingredients into the wet ingredients. Mix until combined.

Bake cake for 30mins. Let cool, then cut into pieces.

 

Sweet Apples:

4 Large Apples, chopped into small pieces

6 tablespoons sugar

4 teaspoon cinnamon

 

Mix ingredients in a bowl with a lid and shake well to combine. Let sit to incorporate the sugar and cinnamon.

This will create a juice which will be great over the cake.

 

Cream Frosting:

2 tablespoons egg white powder (*not egg whites)

1/2 cup warm water

1 1/2 cups Marshmallow Fluff

2 cup powdered sugar

1  teaspoon vanilla

1/2 teaspoon cream of tartar

 

Combine the egg white powder with 6 tablespoons warm water. Beat in mixer (or with hand mixer). Add Marshmallow Fluff, sugar, vanilla, and cream of tartar. Beat with whisk for 5mins, or until peaks form.

 

Assemble:

Layer: cake, sweet apples, cream frosting….repeat. Ending with cream frosting.

 

*Note: This makes A LOT. Entire recipe can be halved if baking for a smaller crowd.