this Gluten Free Pumpkin Cake The recipe is almost healthy enough to have for breakfast! The classic dessert is more nutritious, moist, tender, made in a skillet and delicious.
Topped with maple cream cheese frosting or homemade marshmallow fluff, this gluten free, dairy free, Nut free, antiquityand vegetarianhealthy pumpkin cake is a welcome addition to any celebration, holiday dinner, or just any day out!
Easy Gluten-Free Pumpkin Cake Recipe
We will never stop loving pumpkin recipes like Chocolate Chip Pumpkin Scones and Easy Pumpkin Soup! This healthy pumpkin cake is an absolutely delicious addition to the annual pumpkin recipes we all love to make.
In addition to this pumpkin cake being delicious, our version is more nutritious and healthier than traditional cake. The cake itself is also dairy-free and paleo. Additionally, we offer the following options for swapping out the cream cheese frosting to suit a variety of dietary needs and flavor preferences.
We wanted to keep this cake simple. So, the cake batter was all put in one bowl and we made it into a cake! This way, there's no need to fuss with layers and decorating techniques. This is the perfect dessert for celebrations, family vacations, or an afternoon snack!
Required ingredients and substitutions
*Scroll down to the recipe card for the full recipe and ingredient list!
- egg: They provide structure and help the cake maintain its shape. We haven't tested this recipe with egg substitutes and can't guarantee your results if you do.
- Sweetener: Maple or coconut sugar adds the perfect amount of sweetness while keeping the batter moist.
- Pumpkin puree: we use Homemade Pumpkin Pureebut store-bought varieties will work too. Just make sure to use pure pumpkin, not pumpkin pie filling!
- Avocado oil: Feel free to substitute melted coconut oil if you wish.
- Vanilla extract: Adds subtle vanilla flavor throughout the cake.
- flour: The combination of oat flour and coconut flour helps keep the cake soft while providing enough structure to hold its shape. We do not recommend substituting other flours!
- Pumpkin Pie Spice: use Homemade Pumpkin Pie Spice Or the store-bought variety.
- Baking soda and baking powder: They act as a leavening agent and help the cake rise. Make sure they are fresh for best results!
How to Make Healthy Gluten-Free Pumpkin Cake
- Prepare: Preheat oven to 350°F. Then, coat a square baking pan with cooking spray and make a Parchment Sling.
- Stir in wet ingredients: Place eggs, sugar, pumpkin, oil, and vanilla in a large bowl and stir to combine.
- Add dry ingredients: Add the dry ingredients to the bowl and stir gently until combined.
- bake: Transfer batter to prepared baking pan, smoothing top. Then, bake until the top is puffy and the center springs back when pushed gently.
- Cool: Transfer cake to a wire rack to cool completely.
- Serve: Add maple cream cheese frosting or toppings of your choice, slice, and enjoy!
Matte options
We love the taste of this simple cream cheese frosting made with cream cheese, maple syrup, and vanilla! Simply combine the ingredients, whip until a thick frosting forms, and spread it over the cake. Simple and easy.
If you want, you can use Homemade Marshmallow Fluff Choose dairy-free options instead. Or, enjoy the cake alone or dusted with powdered sugar. Either way, it’s always delicious!
Baking Tips
- Sift in oats and coconut flour First, if they are lumpy. It makes complete merging easier.
- use Electronic kitchen scale If you have. It makes measuring gluten-free flour easier, and we've included grams in the ingredient list.
- Gluten free cakes are a little tricky to check after they're done. Some signs to look out for: The cake is nice and golden, the cake is fully risen throughout, cracks are not uncommon, when you insert a toothpick it should come out clean, and when you lightly press on the center of the cake it should come out clean of.
- Allow cake to cool completely before frosting.
- The cake can be made up to a day ahead. Let sit at room temperature until ready to frost.
Recipe FAQ
Yes! We tested this recipe in a 9×13-inch cake pan, making 12 to 16 servings, and it turned out great. When doubling the recipe, all ingredients will need to be doubled and the baking time will increase by about 10 minutes. Keep a close eye on the oven and remove the cake as soon as it is fully cooked.
Frosted or unfrosted cake will stay fresh in the refrigerator for up to 2 days when stored in an airtight container. Like most cakes, it will become moister as it sits.
Yes! Leave the cake unfrosted. Then, once cooled, wrap leftovers in plastic wrap and aluminum foil and store in the refrigerator for up to 1 month. When you're ready to eat, thaw in the refrigerator overnight.
- 4 big egg
- 1 cup maple or coconut sugar
- 1 cup pumpkin puree self made or canned
- 1/4 cup Avocado oil or melted coconut oil
- 1 teaspoon vanilla
- 3/4 cup 90g oat flour
- 1/2 cup 56g coconut flour
- 1-1/2 teaspoon pumpkin pie spice
- 1-1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch fine sea salt
- 8 ounce cream cheese Cut into pieces, (leave at room temperature for 1 hour)
- 1/3 cup maple syrup
- 1 teaspoon Vanilla extract
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Preheat oven to 350°F. Prepare an 8 x 8-inch square baking pan, coat with cooking spray and make a Parchment Sling. Set aside.
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Place eggs, maple syrup, pumpkin, oil, and vanilla extract in a large bowl and stir until thoroughly combined.
4 large eggs, 1 cup maple or coconut sugar, 1 cup pumpkin puree, ¼ cup avocado oil or melted coconut oil, 1 teaspoon vanilla extract
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Add oat flour, coconut flour, pumpkin pie spice, salt, baking powder, baking soda, and salt to a bowl and mix together until completely combined.
3/4 cup 90g oat flour, 1/2 cup 56 g coconut flour, 1-1/2 teaspoons pumpkin pie spice, 1-1/2 teaspoons baking powder, 1/2 teaspoon baking soda, pinch of sea salt
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Transfer the batter to the prepared baking pan and smooth the top with a spatula.
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Bake on the middle rack for 30-35 minutes, or until the top is puffy and springs back when lightly pressed in the center.
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Transfer to a cooling rack and cool completely.
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Add cream cheese to the bowl of an electric mixer. Beat on high speed for 2 minutes until very smooth, scraping the bowl once or twice. Add maple syrup and vanilla extract and beat on high speed for about 2-3 minutes until light and fluffy.
8 ounces cream cheese, 1/3 cup maple syrup, 1 teaspoon vanilla extract
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Spread frosting over pumpkin cake.
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Cut into 9 slices and serve.
- Double recipe and place into 9×13 inch cake pan, making 12-16 servings. When doubling a recipe, you need to double all the ingredients. The baking time will be increased by about 10 minutes, bringing the total baking time to about 38-42 minutes.
Storage:
- Frosted or unfrosted cake will stay fresh in the refrigerator for up to 2 days when stored in an airtight container. Like most cakes, it will become moister as it sits.
- Wrap the unfrosted cake in plastic wrap, then aluminum foil, and freeze for up to 1 month. Thaw in the refrigerator overnight.
Serve: 1ServeCalories: 502kilocaloriescarbohydrate: 47gramprotein: 18gramFat: No. 27gramSaturated fat: 10gramPolyunsaturated fats: 4gramMonounsaturated fats: 11gramTrans fats: 0.04gramcholesterol: Chapter 427milligramssodium: Chapter 338milligramsPotassium: Chapter 376milligramsfiber: 4gramsugar: 32gramVitamin A: 5159IUVitamin C: 1milligramscalcium: 148milligramsiron: 3milligrams
