Gluten Free Pumpkin Cake with Maple Cream Cheese Frosting

This recipe is super versatile and can be turned into pumpkin cake, bars, muffins, etc. It's lightly sweet, got great pumpkin flavor, and it's completely gluten-free. 

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Grain Free Pumpkin Cake

This recipe is super versatile and can be turned into pumpkin cake, bars, muffins, etc. It’s lightly sweet, got great pumpkin flavor, and it’s completely gluten-free. 


Grain Free Pumpkin Cake

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!
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Prep Time 25 minutes
Cook Time 30 minutes
Decorating Time 20 minutes
Course Dessert
Cuisine American
Servings 12
Calories 500 kcal


  • Mixing Bowls
  • Stand Mixer
  • Cake Pans
  • Oven


  • 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


  • 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!


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!


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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