Among the pumpkin pies and PSLs I decided I needed to make something pumpkin-y yet fluffy.
I really wanted a traditional pumpkin cake that is moist yet soft and fluffy – and of course I had to pair it with my favorite silky smooth cream cheese frosting.
Pumpkin and cream cheese just go hand in hand, you know?
So, I made this pumpkin cake which is perfectly spiced, amazingly pumpkin-y without being soggy, and has my favorite kind of cake texture – moist, fluffy, and satisfying.
Ingredients for Gluten Free Pumpkin Cake:
- unsalted butter (refined coconut oil or ghee also works)
- coconut sugar
- pumpkin puree
- eggs
- agave nectar
- vanilla extract
- blanched almond flour
- pumpkin pie spice
- baking powder
- ground cinnamon
- ground ginger
- salt
How to make Gluten Free Pumpkin Cake:
It’s really simple to make this gluten free pumpkin cake with easy pantry staples!
First, whisk together the melted butter, coconut sugar, pumpkin puree, eggs, agave nectar, and vanilla.
Once smooth, add in the almond flour, baking powder, spices, and salt. Whisk again until combined!
Line an 8×8 square pan with parchment paper and spray with your favorite cookie spray for good measure.
Transfer the batter to the pan and spread it out in an even layer. Bake for about 25 – 27 minutes until the center is set. Allow to cool completely before frosting it.
Ingredients to make cream cheese frosting:
- cream cheese
- unsalted butter
- agave nectar
- vanilla extract
- salt
How to make cream cheese frosting:
Its so simple! Make sure your cream cheese and butter are softened. Set it out at room temp for an hour before you’re planning on making the frosting.
If you’re in a pinch, you can microwave it for about 30 seconds but you definitely don’t want it to get hot or melty.
Use your electric mixer to mix on high for about 1 minute. Add in the agave nectar and vanilla and mix on high again until smooth.
Other pumpkin recipes you’ll love:
- Pumpkin Banana Cake Bars
- Gluten Free Pumpkin Whoopie Pies
- Pumpkin Cream Cheese Swirl Muffins (gluten free)
- Gluten Free Pumpkin Pie Squares
- Gluten Free Pumpkin Roll
- Paleo Chocolate Chunk Pumpkin Bread
- Easy Pumpkin Alfredo
- Pumpkin Cashew Queso
Recipe
Gluten Free Moist Pumpkin Cake
Ingredients
Pumpkin Cake:
- 1/2 cup unsalted butter, melted
- 1/2 cup coconut sugar
- 1/2 cup pumpkin puree
- 2 tablespoons agave nectar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cup blanched almond flour
- 1 tablespoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
Cream Cheese Frosting:
- 8 oz. plain cream cheese
- 1/2 cup unsalted butter
- 1/4 cup agave nectar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350F.
- In a large bowl, whisk together the melted butter, coconut sugar, pumpkin puree, agave nectar, eggs, and vanilla.
- Once combined, add the almond flour, pumpkin spice, baking powder, cinnamon, ginger, and salt.
- Whisk again until combined.
- Line an 8×8 square pan with parchment paper and spray with your favorite neutral cooking spray (I use coconut oil).
- Transfer the batter to the pan and use a rubber spatula to spread the batter out in an even layer.
- Bake for 25 – 27 minutes until the top is golden brown and the center is set.
- After about 10 minutes of cooling, slide a knife around the edges of the cake and pull up the cake with the parchment paper and place it on a cooling rack.
- Allow the cake to come to room temperature before you start the frosting.
- Once the cake is completely cooled, make your cream cheese frosting.
- Make sure your cream cheese and butter are softened. Set them out at room temp for an hour before you’re planning on making the frosting. If you’re in a pinch, you can microwave it for about 30 seconds but you definitely don’t want it to get hot or melty.
-
Place the cream cheese and butter in a medium bowl.
- Use an electric mixer to mix the cream cheese and butter on high for about 1 minute.
- Add in the agave nectar and vanilla and mix on high again until smooth.
- Spread the frosting out on the cake in an even layer.
- Sprinkle the top with some ground cinnamon or pumpkin pie spice.
- Cut into 9 squares.
- Serve immediately or you can chill the cake for the cream cheese frosting to set a bit.
Nutrition Info:
- Serving Size: 1 slice
- Calories: 439
- Sugar: 22.1g
- Sodium: 397mg
- Fat: 36.2g
- Saturated Fat: 21.5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 26.7g
- Fiber: 1.2g
- Protein: 6.2g
- Cholesterol: 126mg
This is the BEST Gluten Free Pumpkin Cake I’ve ever made. It is SO amazing and delicious!! My whole family (and neighbor) loved it!! Such a super simple and easy recipe. Tastes just like pumpkin pie. I will be making this on constant repeat, for sure!!
Yay! Thank you so much Grace! I’m so happy you loved it!! xo
The cake was delicious and super moist. Too heavy on the cream cheese frosting for me, though not for my granddaughter! Made it a second time yesterday and cut the frosting recipe in half, just enough.
Yay! I’m so happy you guys loved it!! haha I am definitely heavy handed on frosting in all forms 🙂
Hi! Used maple syrup for agave in cake. What can I sub for agave in frosting – honey maybe? Thanks!
Hi!! Yes honey or maple syrup would work as a sub for the frosting 🙂
So yummy! Even without frosting!
Yay!! I’m so happy you loved it!! xo