I love pumpkin all year round – it’s just one of my favorite flavors. So, when a pumpkin craving hit, I knew I had to whip something up. This cake is moist, light, and fluffy, but it’s made with all-natural, better-for-you ingredients, and it’s totally grain free!


Makes 2 8 inch rounds or 12 cupcakes!


  • 1 cup pumpkin puree
  • 1 cup almond butter
  • 2/3 cup honey or maple syrup
  • 4 eggs
  • 3 tsp pumpkin pie spice (1/2 tsp ground ginger + 1/4 tsp nutmeg + 1 tsp cinnamon + 1/4 tsp cloves)
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 1 tsp baking soda


  • 3 cups powdered sugar
  • 1/2 cup unsalted butter, at room temperature
  • 12 oz cream cheese, at room temperature
  • 6 tsp maple syrup
  • 1 tsp vanilla extract


  1. Preheat oven to 350F
  2. Combine pumpkin, almond butter, eggs (beaten), honey, vanilla, salt, baking soda, pumpkin pie spice and stir together until smooth batter forms.
  3. Pour into greased pan and bake for ~30 minutes, until a toothpick comes out clean
  4. While cake cools, combine frosting ingredients and mix in a blender at medium speed until fully combined and frosting is fluffy. Put in fridge before icing cake.
  5. To make a ‘half cake,’ cut entire recipe in half, and bake a single 9″ round. Then, cut the 9″ round in half, frost one half, and put the other half on top, creating a perfect half-circle cake. Frost fully, cut a slice, and enjoy!

3 thoughts on “Gluten Free Pumpkin Cake with Maple Cream Cheese Frosting

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