Gluten Free Cream Cheese frosted Spice Cake, made with squash, xanthan free

Gluten Free Cream Cheese frosted Spice Cake, made with squash, xanthan free

It's my birthday today and the sun is shining! So I made myself a Gluten Free Spice Cake and had a great day. This deliciously moist spice cake has less fat and sugar but enough of each to give it that real cake flavor and texture. Isn't it gorgeous and it tastes great! Keep reading and make one for yourself!  

Very early this morning I decided I had to have frosting too, not something I usually indulge in, but it's my birthday! So I took out a block of cream cheese that I had frozen and defrosted it. Slightly warmed a stick of butter and beat it all together (see recipe below)  

Well it went south....as things do sometimes, and I had a big bowl of curdled mess. Trying not panic and saying some prayers, I threw it in the blender and this gorgeous creamy stuff you see above is the result. It was perfect. Thanks to my angels for my beautiful frosting and this wonderful birthday cake.   :)

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Ingredients:

• 1/2 cup (1 stick) organic unsalted butter, room temp
• 1 cup granulated cane sugar
• 1/2 cup brown cane sugar, packed
• 4 large eggs, room temp
• 1 cup gluten free tapioca starch/flour
• 1 cup gluten free potato starch
• 2/3 cup gluten free Bob's Red Mill  brown or white rice flour (I used 1/2 and 1/2)
• 2 tablespoons gluten free baking powder
• 1 teaspoon salt
• 1 teaspoon psyllium husks or 1/2 teaspoon xanthan gum
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 1/2 cups roasted squash or yams, well mashed  (plain canned pumpkin should work fine)
• 2 tablespoons pure vanilla extract

Instructions:

Grease and rice flour a 9 inch springform pan or cake pan.  Makes one large layer cake

Preheat oven to 350 degrees

Whisk together the tapioca flour, potato starch, rice flour, baking powder, salt, psyllium husks, ginger and cinnamon in a bowl.  Set aside.

1. In the large bowl of your mixer with paddle attachment, beat the butter until light and creamy. Add the sugars and beat until fluffy.
2. Add one egg at a time as the mixer runs slowly. Stopping and scraping down the sides often.  
3. Add a little of the flour mixture and blend on low.  Continue to add flour mix in increments, alternating with the squash.  Add vanilla extract and combine.
4. Once all the squash and flour are combined, pour into prepared cake or springform pan.
5. Bake on the middle rack for 45-50 minutes or until a toothpick comes out mostly clean.
6. Cool on rack.  

Cream Cheese Frosting

1 package (8 ounce) cream cheese, room temp 

1/2 cup (1 stick) organic unsalted butter, room temp

1 cup powdered cane sugar   (I grind my granulated cane sugar in a coffee mill) or try 2-3 tablespoons agave

8-10 drops liquid Stevia, to taste

1 tablespoon pure vanilla extract

1 tablespoon cornstarch

Everything must be room temp.  Beat with paddle in large mixer bowl until smooth and creamy.  Add more sweetener of choice to taste.

If your frosting breaks put it all in the blender and blend until smooth.