Easy Gluten Free Pecan Cream Cake

This Easy Gluten Free Pecan Cream Cake is the perfect solution for a crowd-pleasing dessert that’s both incredibly delicious and surprisingly simple to prepare without any gluten. This recipe is incredibly useful for anyone seeking a delightful treat that caters to specific dietary needs without compromising on taste or texture.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 8 servings

Course: CAKE, Dessert

Ingredients Equipment Method Notes

Ingredients

1.5 cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
1 teaspoon baking powder
0.5 teaspoon salt
0.75 cup unsalted butter, softened
1.5 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
0.5 cup milk (dairy or non-dairy, like almond or oat milk)
1 cup chopped pecans, divided
0.5 cup heavy cream
2 tablespoons powdered sugar

Equipment

9-inch round cake pan
Medium Bowl
Large Bowl
Small Bowl
Wire rack

Method

Preheat your oven to 350°F (175°C). Lightly grease and flour a 9-inch round cake pan (use gluten-free flour for dusting) or line it with parchment paper. This step ensures your Easy Gluten Free Pecan Cream Cake releases cleanly after baking.
In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, and salt. Set aside. This ensures the dry components are evenly distributed, contributing to a consistent cake texture.
1.5 cups gluten-free all-purpose flour blend (ensure it contains xanthan gum), 1 teaspoon baking powder, 0.5 teaspoon salt
In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. This process incorporates air, which helps create a tender cake crumb for your Easy Gluten Free Pecan Cream Cake.
0.75 cup unsalted butter, softened, 1.5 cups granulated sugar
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. This contributes richness and essential binding to the cake batter.
2 large eggs, 1 teaspoon vanilla extract
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a dense cake.
1.5 cups gluten-free all-purpose flour blend (ensure it contains xanthan gum), 1 teaspoon baking powder, 0.5 teaspoon salt, 0.5 cup milk (dairy or non-dairy, like almond or oat milk)
Gently fold in 3/4 cup of the chopped pecans into the batter. Reserve the remaining 1/4 cup for the topping. This step infuses the cake with their delightful nutty flavor and texture.
1 cup chopped pecans, divided
Pour the batter evenly into the prepared cake pan. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The aroma of your Easy Gluten Free Pecan Cream Cake baking will fill your kitchen!
While the cake is baking, whisk together the heavy cream and powdered sugar in a small bowl until smooth and slightly thickened. This will create a simple yet elegant drizzling sauce for your finished cake.
0.5 cup heavy cream, 2 tablespoons powdered sugar
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cooled, drizzle the cream topping generously over the cake and sprinkle with the reserved chopped pecans.
1 cup chopped pecans, divided

Notes

To keep your Easy Gluten Free Pecan Cream Cake fresh and delicious, proper storage is key. Refrigerate for up to 3-4 days. Can be frozen un-topped for 2-3 months.