Gluten-Free Pumpkin Cake

This gluten-free pumpkin cake is made with an almond flour base, zero dairy, and is topped off with frosting sweetened with coconut sugar! It's the perfect simple and cute treat for fall and the holidays.

Servings servings

Calories 372

Author Michelle

Ingredients

For the cake

3 eggs
½ cup Big Tree Farms coconut sugar
½ cup pumpkin puree
3 tbsp avocado oil
¼ cup coconut yogurt
1 tsp vanilla extract
2 cups almond flour
⅓ cup oat flour
½ tbsp baking powder
1 tsp pumpkin pie spice

For the frosting

4 tbsp dairy free cream cheese
6 tbsp palm shortening
2 tbsp coconut sugar
1 tbsp maple syrup
½ tsp pumpkin pie spice
½ tsp Vanilla extract
4-6 pumpkin almond butter buckeyes optional, for topping!

Instructions

To make the cake, preheat to oven to 350 F and line an 8x8” pan with greased parchment paper.
Whisk the wet ingredients together in a bowl & the dry ingredients in a separate bowl. Pour the wet ingredients into the dry ingredients and stir well with a silicone spatula.
Pour the cake batter into the baking pan. Bake for 30 minutes or until the cake springs back. Set side to fully cool.
To make the frosting, combine the ingredients in a bowl and blend with an electric hand mixer until fully whipped and creamy.
Spread the frosting onto the cooled cake and top with my almond butter pumpkin buckeyes for an extra cute touch if desired! Slice into 9 slices.

Nutrition