Gluten Free Pumpkin Cake with Maple Cream Cheese Frosting
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!
Equipment
- Mixing Bowls
- Stand Mixer
- Cake Pans
- Oven
Ingredients
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
Tried this recipe?Add your thoughts below in the comments or post on social media and tag @foodbythegram!