Gluten Free Pumpkin Tiramisu Cake with DYI Brown Rice Flour Mix

This pumpkin tiramisu cake is so perfect for fall. The cake is light, fluffy and delicious! The filling is a dreamy mascarpone custard and there's some creamy espresso Swiss meringue buttercream to cap it all off.

Gluten Free Pumpkin Tiramisu Cake with Brown Rice Flour Mix

Adopted from Eat with Clarity

Pumpkin Cake

Wet Ingredients

• 4 large eggs - room temperature

• ½ cup butter - melted

• ½ cup oil (vegetable oil)

• 1 can/15 ounce pure pumpkin puree

• ½ cup white sugar

• ¾ cup light brown sugar

• 2 teaspoons vanilla extract

• 1 teaspoon pumpkin pie extract (optional)

Dry Ingredients

• 1 ½ cup DYI gluten free brown rice flour mix

• ½ cup almond flour

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon ground cinnamon

• 3 teaspoons pumpkin pie spice

• ½ teaspoon xanthan gum from Judee's From Scratch

Mascarpone Cheese Filling

Adopted from Preppy Kitchen.

• 4 egg yolks

• 2/3 cup sugar

• 1/2 cup whole milk

• 16 ounces mascarpone cheese - room temperature

• 2 teaspoons of pumpkin spice powder

Espresso Swiss Meringue Buttercream

Adopted from Sally's Baking Addiction

• 6 large egg whites (approximately 230g)

• 2 cups (400g) granulated sugar

• 1 and 1/2 cups (3 sticks; 350g) unsalted butter, softened but still cool (about 60F and cut into Tbsp size pieces)

• 1 teaspoon pure vanilla extract

• 1 tablespoon instant espresso powder

• 1/8 teaspoon salt

Steps

Pumpkin Cake

1. Preheat the oven to 325°F. You can use three 6 inch cake pans or two 8 inch cake pans.

2. In a large mixing bowl in the stand mixer, whisk together egg, melted butter, oil, pumpkin puree, white sugar, light brown sugar, and vanilla extract about 30 seconds.

3. Whisk in gluten free brown rice flour mix, almond flour, baking powder, baking soda, salt, ground cinnamon, pumpkin pie spice powder, and xanthan gum until combined.

4. Divide among your prepared pans and spread the top out smooth.

5. Bake for 28-34 minutes or until a toothpick comes out clean.

6. Let cool for about 15 minutes in the tray, then remove and transfer to a wire rack to finish cooling.

Mascarpone Cheese Filling

1. Whisk the yolks and sugar in a heatproof bowl then place over a pot of simmering water (double boiler method) making sure that the water does not touch the bowl.

2. Whisk in the milk slowly.

3. Whisk constantly until the combined ingredients have thicker consistency. The internal temperature of the mixture should register at 170 degrees when you finish.

4. Remove bowl from saucepan. Set bowl in ice water. Whisk the mixture until it has cooled (around 1 minute).

5. Place mascarpone cheese in a large bowl. Add in pumpkin spice powder. Fold the mixture into the cheese, using a spatula.

6. Mix until it is almost combined completely. You can chill it in the fridge until ready to use.

Espresso Swiss Meringue Buttercream

1. Before you start, wipe all the tools and bowls with white vinegar or lemon juice to make sure there is no oil on them and get all of the ingredients ready.

2. Separate 1 egg white in a small bowl, then place the egg white in your heatproof mixing bowl. Repeat with the remaining egg whites.

3. Whisk sugar into the egg whites, then set the bowl over a saucepan filled with simmering water over medium heat (double boiler method). Do not let the bottom of the egg whites bowl touch the water.

4. Whisk the whites and sugar constantly until sugar is dissolved and mixture has thinned out. Using a thermometer, when the egg white mixture is ready, the temperature should read 160°F (71°C).

5. Transfer mixture to the bowl of a stand mixer fitted with a whisk attachment. On medium-high speed, beat the mixture until stiff glossy peaks form and the meringue is no longer warm to the touch, at least 10-15 minutes. To cool down the meringue down to about 70°F, place the bowl–uncovered–in the refrigerator for 10 minutes. Then return to the mixer and continue beating until stiff peaks form. Make sure the meringue is at around 70°F. If the meringue is still warm, it will melt the butter (60°F) in the next step.

6. Switch the stand mixer to the paddle attachment. On medium-high speed, add the butter 1 tablespoon at a time. Wait for the butter to fully mix in before adding the next tablespoon. After all the butter has been added, turn the mixer down to medium speed and fully beat in the vanilla, espresso powder, and salt, at least 10 -15 minutes. The mixture may look runny or curdled at first, keep beating it until it comes together. DO NOT GIVE UP. KEEP GOING! It will come together. You may check out Sally's blog for troubleshooting and tips. The temperature is the key of making Swiss meringue buttercream!

Assemble

1. Place first cake layer on a cake turntable.

2. Pipe the espresso buttercream on the edge of the cake to create a dam. Pipe the mascarpone filling in the middle and dust with pumpkin spice powder.

3. Place next layer on top. Repeat until all layers have been added.

4. Crumb coat the cake with espresso Swiss Meringue buttercream. Chill in the fridge for 15-20 minutes.

5. Coat the final layer of buttercream to the cake.

6. Dust top with pumpkin spice powder and decorate the cake top if preferred.

Note: You can substitute this recipe with 1:1 gluten free all-purpose flour. I recommend using King Arthur 1:1 Measure gluten free flour.

Let me know and comment below if you have tried this recipe. Follow me on Instagram.