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
- 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).
- 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. - 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. - 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! - 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. - 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
Equipment
- Mixing Bowls
- Stand Mixer
- Cake Pans
- Oven
Ingredients
- 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
- 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!
