best pumpkin spice cake ever made

without a doubt!

and its gluten free!

Proof: I made it last night and it was all gone (except for one slice) before we went to bed. The remaining slice is being consumed by husband and kid as I write for breakfast this morning. 

So I am making another one today. 

It might not look much but it is THE BEST dessert I have ever made and I think I had my share of making good desserts before. (Though I dont mean to sound arrogant or anything...:) haha)

The cake is extraordinarily MOIST and MILD, not overly sweet. 

The frosting... Well, yes, I invented it myself! I am not fond of heavy, buttery, sweet frostings. In the US I always left the frosting on my plate. 

I wanted to make something LIGHT and FLUFFY. It turned out AMAZING!

No kidding!

You gotta try it, super easy!!

(Since I dont have a kitchen scale yet, I was just guessing the amounts. I was able to do that because I grew up in Hungary where we use the metric system for baking, and I am quite accustomed to the sight of 100 gramms of flour etc. If you are not, I recommend you use a kitchen scale for this :)

Because of Scott's celiac disease I made it gluten free! But you can use any kind of flour you want. 

spiced pumpkin cake

110 g margarine

220 g dark brown soft sugar

135 g flour (gluten free or any)

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/4 teaspoon ginger

1/2 teaspoon ground nutmeg

1 teaspoon vanilla extract

175 gramm pumpkin puree

2 eggs beaten

butter a 23x33 cm or similar sized baking dish. preheat oven to 180C. (350 F)

in a large bowl combine everything and mix until smooth. 

spread evenly in dish and bake for 25 minutes. 

Let cool before frosting. 

super fluffy and light frosting

1 cup heavy cream, beat it fluffy

2 T powdered sugar

40 gramm (3 T) cream cheese, softened

1/4 cup coconut flakes for crunch

Mmm.... enjoy!