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Home / Dessert

Sweet Pecan Cake with Maple Frosting | Gluten Free Option

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This Pecan Cake is made with lightly toasted and sugared pecan pieces nestled inside a buttery soft cake. You'll love the nutty flavor paired with the maple frosting and a cup of afternoon coffee (especially if the kids are napping.)

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Soft Pecan Cake with Maple Buttercream Frosting | Simple gluten free recipe perfect for the holidays!
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Gluten Free Soft Pecan Cake with Maple Buttercream Frosting | Simple gluten free recipe perfect for the holidays! #glutenfree #pecan #cake #maple #frosting #holidaycake

Tell me all about this pecan cake

  • Texture—because it's made with gluten free flour, the cake is closer to the denseness of a coffee cake, less like a layered cake.
  • Ease—I'd say this cake falls between beginner and intermediate. You'll need to toast the pecans and make "sand" with the butter, but combining the ingredients is pretty simple.
  • Baking—This cake bakes at 350°F (175°C) on the center rack of the oven.
  • Prep Time—Your eggs should come to room temperature, but other than that, you can start this right off. Toasting the pecans takes about 7 minutes and the putting the cake together takes around 10 minutes.
  • Bake Time—This cake bakes for 28-32 minutes (I always take mine out at 30 minutes, but every oven is different) with the oven light on so you can watch the magic happen, right?
Soft Pecan Cake with Maple Buttercream Frosting | Simple gluten free recipe perfect for the holidays!

Ingredients you need

To prep, you'll need a 9x9 or 8x8 inch square baking pan, 1 medium skillet, a food processor and 1 large mixing bowl.

  • Sugared Pecans—Chop up those pecans nice and fine in the food processor and then you'll get them all toasted and fragrant in the skillet with some butter and dark brown sugar. This smell must already be a candle, right?
  • GF Flour Blend—Or all-purpose flour if your body isn't terrified by gluten, like mine. My favorite gluten free flour blend is King Arthur Flour Measure for Measure. You can read why here.
  • Sugar, Salt & Vanilla—All add flavor and texture to the cake.
  • Buttermilk—This adds a lovely flavor and texture to cake, but it gives the acid to activate the double-acting baking powder.
  • Eggs—Lots of eggs for lots of moisture, structure and a perfect crumb.
  • Butter—I've made this with both regular butter and a dairy free butter substitute and could hardly tell the difference. Both created a delicious buttery flavor and smooth texture.
  • Baking Powder—Just the right amount to give plenty of rise to this pecan cake.
Soft Pecan Cake with Maple Buttercream Frosting | Simple gluten free recipe perfect for the holidays!

Looking for something else gluten free and full of fall flavors? Try our Apple Upside Down Cake.

Soft Pecan Cake with Maple Buttercream Frosting | Simple gluten free recipe perfect for the holidays!
Soft Pecan Cake with Maple Buttercream Frosting | Simple gluten free recipe perfect for the holidays!

Can't wait to try this Pecan Cake recipe? Give these other Gluten Free cake recipes a whirl!

  • Lemon Almond Cake | Gluten Free, delicious and only 5 ingredients
    Gluten Free Almond Lemon Cake
  • Upside Down Apple Cake | Warm, gooey, sugary topping with pecans, apples and brown sugar. Delicious fall dessert.
    Gluten Free Apple Upside Down Cake
Soft Pecan Cake with Maple Buttercream Frosting | Simple gluten free recipe perfect for the holidays!

Soft Pecan Cake | Gluten Free

The most delicious Pecan Cake ever!
4.07 from 15 votes
Print Pin Rate
Course: Dessert
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 9 slices

Ingredients

For the Sugared Pecans

  • 1 C finely chopped pecans
  • ¼ C dark brown sugar
  • 4 tablespoon butter divided

For the Cake

  • 1 ½ C gluten free flour blend my favorite is King Arthur Flour Measure for Measure
  • 1 C granulated white sugar
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 8 tablespoon unsalted butter
  • 3 eggs room temp
  • ½ C buttermilk
  • 2 teaspoon vanilla extract

Maple Frosting

  • 8 tablespoon unsalted butter room temp
  • 2 C powdered sugar
  • 1 teaspoon maple extract
  • 5 tablespoon milk 2% or milk substitute, like almond milk

Instructions

For the Cake

  • Preheat oven to 350°F. Grease an 8x8 or 9x9 inch square pan with cooking spray. Set aside.
  • Finely chop pecans in a food processor until pieces resemble large sand. Set aside.
  • In a small skillet, melt 4 tablespoon butter. Add brown sugar and stir together. Add chopped pecans and cook on medium low heat until pecans are fragrant, about 3 minutes, stirring frequently. Remove from heat and set aside.
  • Using a food processor, add flour, sugar, baking powder and salt. Blitz to combine.
  • Add butter and blitz until mixture resembles rough sand.
  • Remove mixture and place in the bowl of a stand mixer fitted with the paddle attachment.
  • Add buttermilk and vanilla, mixing on medium until fully combined.
  • Add eggs one at a time, scraping down the sides as needed.
  • Add toasted pecans, reserving ¼ C to sprinkle on top.
  • Pour mixture into prepared pan. Bake for 30-35 minutes until set or until a toothpick inserted in the center comes out clean. Set on a cooling rack.
  • While cake is cooling, mix up the frosting.

Maple Frosting

  • Using a stand mixer fitted with the whisk attachment, or using a handheld mixer whisk butter for about 1 minute. Slowly add powdered sugar and maple extract.
  • While whisking on high, add milk, 1 tablespoon at a time until the mixture is a spreadable consistency.
  • Once cake cools, top with maple frosting and sprinkle with remaining chopped pecans.

Notes

Cake keeps well on the countertop for up to a week when wrapped tightly with aluminum foil or stored in an airtight container. 
Gluten Free Soft Pecan Cake with Maple Buttercream Frosting | Simple gluten free recipe perfect for the holidays! #glutenfree #pecan #cake #maple #frosting #holidaycake

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Rachel and Amy

 

Here at The Oven Light, we are always looking for ways to cut cooking time in half (or more!). We use shortcuts that don’t sacrifice flavor, we’re just getting smarter with our time. You won’t find “dump” meals here, but rather an approach to cooking that is mindful and intentional with time AND taste. 

— Amy and Rachel

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