Scale
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.
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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
- 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
Keywords: pumpkin cake, cream cheese frosting, cream cheese icing, pumpkin spice cake, gluten free pumpkin cake