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A piece of cake on a black plate

Gluten-Free Pumpkin Cranberry Mascarpone Tier Cake

LaRena Fry
Pumpkin Cranberry Tier Cake Recipe filled with mascarpone and a diy cranberry sauce. European sized cake with a few slices. Quick and easy.
Prep Time 5 mins
Cook Time 5 mins
5 mins
Total Time 15 mins
Course Dessert
Cuisine American
Servings 8 slices
Calories 248 kcal

Equipment

  • Quarter Sheet Pan

Ingredients
  

Gluten-Free | Grain-Free Pumpkin Cake

  • 3 whole eggs
  • 1/2 cup pumpkin organic canned or homemade
  • 1/2 cup monk fruit sweetener
  • 1/4 cup coconut sugar
  • 1/4 cup pecan milk or water or coconut milk
  • 1 cup cassava flour
  • 1 tsp cinnamon
  • 1/4 tsp clove
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1 tsp baking powder

Mascarpone Cranberry Filling

  • 1 8 oz 1 8 oz container Mascarpone
  • 2 tbsp maple syrup
  • 1/2 cup cranberry sauce See recipe for Refined Sugar-Free Cranberry Sauce on my blog

Cranberry Sauce Topping

  • 3 tbsp cranberry sauce See recipe for Refined Sugar-Free Cranberry Sauce on my blog
  • 1 lime zest of one lime

Instructions
 

Gluten-Free | Grain-Free Pumpkin Cake

  • First, preheat oven 480.
  • Secondly, place a piece of parchment paper inside a quarter-sized sheet pan 9 X 13 inches and spray with coconut oil.
  • Thirdly, combine the eggs, pumpkin, monk fruit sugar, and coconut sugar until completely mixed.
  • Additionally, add milk to the egg mixture. Set aside.
  • Next, in a separate bowl combine flour, cinnamon, clove, ginger, nutmeg, baking powder, and baking soda and stir until thoroughly combined.
  • Finally, add the flour mixture a little at a time to the egg mixture.
  • Lastly, evenly spread into a baking pan lined with parchment paper that is sprinkled with sugar making sure it goes to the edges.
  • Bake for 5 – 6 minutes careful not to overcook it. Remove let sit 30 minutes. Once the cake has cooled cut into thirds.

Cranberry Mascarpone Filling

  • Allow Mascarpone to come to room temperature. Once at room temperature mix mascarpone and maple syrup until smooth.
  • Next blend in cranberry sauce. Use to fill a cake or fill Pumpkin Tier cake.

Cake Assembly

  • Start by placing the bottom third on a serving platter.
  • Place a third of the Mascarpone and Cranberry Filling on top of the cake.
  • Finally, place the second cake layer on top of the filling.
  • Followed by another third of the filling on the second layer cake.
  • At last, evenly spread the remaining third on top of the last tier.
  • Lastly, place the last piece of cake on top of the other two filled piece.

Cranberry Sauce Topping

  • First, combine the cranberry sauce.
  • Second, place a tablespoon of cranberry sauce one tablespoon on each end and one tablespoon in the middle.
  • Carefully spread over the top of the Marsacapone Filling.
  • Additionally, it can be decorated with lime zest.

Notes

Nutrition Facts
Servings 8.0
Amount Per Serving
Calories 248
% Daily Value *
Total Fat 15 g 24 %
Saturated Fat 8 g 38 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 105 mg 35 %
Sodium 129 mg 5 %
Potassium 48 mg 1 %
Total Carbohydrate 34 g 11 %
Dietary Fiber 3 g 14 %
Sugars 8 g  
Protein 5 g 9 %
Vitamin A 33 %
Vitamin C 2 %
Calcium 9 %
Iron 12 %
* The Percent Daily Values are based on a 2,000 calorie diet so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
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