Gluten Free Pumpkin Cake with Maple Cream Cheese Frosting

If you’re craving a cozy, fall-inspired dessert that’s naturally gluten free and unbelievably delicious, this gluten free pumpkin cake is a must-try. It’s made with wholesome ingredients like pumpkin puree, almond butter, and maple syrup, and topped with a creamy maple cream cheese frosting that takes it totally over the top.

Even better? This recipe is flourless, refined sugar-optional, and super simple to make—no special gluten free flour blends or complicated steps required.

Why you’ll love this Gluten Free Pumpkin Cake

Naturally gluten free – No flour, no problem! Almond butter gives it structure and keeps the cake extra moist.

Refined sugar-free option – Sweetened with honey or maple syrup, so you can feel good about every bite.

Incredibly fluffy & moist – The combo of pumpkin and almond butter gives this cake an almost brownie-like texture.

Perfect for fall – Or honestly, any time you want a spiced, comforting dessert.

Making Gluten Free Pumpkin Cake

1. Preheat your oven to 350°F and lightly grease two round cake pans (you could also use a 9×13-inch pan if you’re going for a sheet cake vibe).
2. Mix the cake batter:
   In a large bowl, combine the pumpkin puree, almond butter, eggs, honey (or maple syrup), vanilla extract, salt, baking soda, and pumpkin pie spice. Stir until a smooth batter forms. It should be thick and glossy.
3. Bake:
   Pour the batter evenly into the prepared pans and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely before frosting.
4. Make the frosting:
   While the cake is cooling, combine all frosting ingredients in a stand mixer (or use a hand mixer) and beat on medium speed until the mixture is light, fluffy, and smooth. Pop it in the fridge while the cake finishes cooling—it makes spreading easier!
5. Assemble the cake:
   Once the cake layers are completely cool, spread a generous layer of frosting on top of the first layer. Stack the second layer on top and frost the top and sides. Optional but highly recommended: sprinkle the top with chopped pecans or walnuts for a little crunch.
6. Serve and enjoy!
   This cake is rich, moist, and flavorful—and even better the next day!

Gluten Free Pumpkin Cake with Maple Cream Cheese Frosting

Jacklin Altman

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! This recipe yield 2 8 inch rounds for a layer cake, or can be turned into cupcakes!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Decorating Time 20 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 500 kcal

Equipment

• Mixing Bowls
• Stand Mixer
• Cake Pans
• Oven

Ingredients

  

1x2x3x

Cake:

• 1 cup pumpkin puree
• 1 cup almond butter
• 2/3 cup honey or maple syrup
• 4 eggs
• 3 tsp pumpkin pie spice [ or use 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

Frosting:

• 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

Instructions

 

• Preheat oven to 350F
• Combine pumpkin, almond butter, eggs (beaten), honey, vanilla, salt, baking soda, pumpkin pie spice and stir together until smooth batter forms.
• Pour into greased cake pans and bake for ~30 minutes, until a toothpick comes out clean
• While cake cools, combine frosting ingredients and mix in a stand mixer at medium speed until fully combined and frosting is fluffy. Put in fridge before icing cake.
• Frost top of one layer, stacking second layer on top. Frost entire outside and top with chopped nuts if desired. Serve and enjoy!

Notes

To make a ‘half cake,’ cut entire recipe in half, and bake a single 8″ round. Then, cut the 8″ 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!

Nutrition

Calories: 500kcalCarbohydrates: 52gProtein: 8gFat: 30gSaturated Fat: 12gCholesterol: 106mgSodium: 306mgPotassium: 309mgFiber: 3gSugar: 45gVitamin A: 3874IUVitamin C: 1mgCalcium: 143mgIron: 2mg

Keyword Cake, dessert, gluten free, pumpkin, pumpkin pie, pumpkin spice, vegetarian

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