Gluten-Free Pumpkin Cake Recipe with Cream Cheese Frosting

Are you ready to celebrate the fall season with a delicious, gluten-free dessert that’s full of flavor and aroma? Well, imagine a moist pumpkin cake with all the cozy spices of autumn—ginger, cinnamon, nutmeg, and cardamom—topped with creamy, luscious cream cheese frosting. Doesn’t it sound like the perfect treat to add to your fall baking list?

Packed with the goodness of pumpkin and almond flour, this gluten-free pumpkin cake is a treat that everyone can enjoy without compromising on flavor or texture. This cake is light, moist, and full of rich autumn spices, making it the perfect addition to your fall gatherings or as an everyday treat to enjoy with your favorite warm beverage. Let’s dive into the recipe!

How to Make Gluten-Free Pumpkin Cake?

Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour

Ingredients

For Pumpkin Cake:

• • • 4 large eggs
    • 1 cup brown sugar (for a rich sweetness)
    • 400 grams pumpkin puree (or 1 ½ cups)
    • 1 teaspoon gluten-free baking powder
    • ½ teaspoon ground ginger
    • ¼ teaspoon ground cinnamon
    • ¼ teaspoon ground cardamom
    • ¼ teaspoon ground cloves
    • ¼ teaspoon grated nutmeg
    • 1 teaspoon vanilla extract
    • 3 cups almond flour (gives a nutty, moist texture)
    • Confectioner’s sugar (for dusting)
    • Slivered almonds (for garnish)

For Creamcheese Frosting:

• • • 8 oz cream cheese (softened to room temperature)
    • 1/4 cup unsalted butter (softened)
    • 1 teaspoon vanilla extract
    • 2 cups powdered sugar (sifted to avoid lumps)
    • Pinch of salt (optional, to balance the sweetness)

Instructions

1. Start by preheating your oven to 170°C (338°F). This ensures the oven is hot and ready to bake your gluten-free pumpkin cake. Then, lightly butter the bottom and sides of your cake pan, making it easier to remove the cake once baked. You can use an 8-inch round or square pan for this recipe.

2. In a large mixing bowl, beat the eggs and brown sugar together until well combined and slightly fluffy. This will give your cake its airy texture. Add the pumpkin puree, vanilla extract, and all the spices (ground ginger, cinnamon, cardamom, cloves, and nutmeg). Stir everything together to ensure the spices are evenly incorporated. The pumpkin puree is the star here, providing moisture and a rich flavor to the cake.

3. Once the wet ingredients are well mixed, add the gluten-free baking powder and almond flour. Almond flour is a fantastic gluten-free option that gives your cake a slightly nutty flavor and a dense, moist texture. Use a spatula to gently mix the ingredients together until smooth and fully combined.

4. Carefully pour the batter into your prepared cake pan. Use a spatula to smooth the batter out evenly, ensuring the surface is flat and uniform. This will help the cake bake evenly, resulting in a perfect texture from edge to center.

5. Place the cake pan in the preheated oven and bake for 45 minutes, or until a toothpick inserted in the center of the cake comes out clean. It’s okay if it’s a little moist—just ensure that no wet batter sticks to the toothpick. The cake will have a beautiful golden color on top. Remove it from the oven and allow it to cool on a wire rack for 10-15 minutes before removing it from the pan.

6. While the cake is baking, prepare the cream cheese frosting. In a medium mixing bowl, beat together 8 oz of softened cream cheese and 1/4 cup of softened unsalted butter until smooth. Add 1 teaspoon of vanilla extract and gradually mix in 2 cups of sifted powdered sugar until the frosting is light and fluffy. Set aside.

7. After the cake has cooled completely, remove it from the cake pan. Spread a generous layer of cream cheese frosting over the top using an offset spatula. For a decorative touch, use a piping bag to create swirls or patterns.

8. Garnish the frosted cake with a sprinkle of powdered sugar and slivered almonds for added elegance and texture. Now, your gluten-free pumpkin cake with luscious cream cheese frosting is ready to be served!

Health Benefits of This Gluten-Free Pumpkin Cake

1. Pumpkin: One of the star ingredients, pumpkin, is not only delicious but also packed with health benefits. It’s rich in vitamins A and C, potassium, and fiber. Pumpkin can help with digestion, boost immune function, and promote healthy skin.
2. Almond Flour: As a gluten-free alternative to regular flour, almond flour is a fantastic source of protein, healthy fats, and fiber. It’s also rich in vitamin E, which is great for your skin and overall health.
3. Spices: The spices used in this recipe—cinnamon, ginger, cardamom, cloves, and nutmeg—are not only aromatic but also have various health benefits. For example, cinnamon can help regulate blood sugar levels, ginger has anti-inflammatory properties, and nutmeg is great for digestion.

Gluten-Free Pumpkin Cake Tips & Variations

• If you prefer a dairy-free version, you can substitute the cream cheese frosting with a coconut-based cream frosting. It’s equally delicious and maintains the autumn vibe.
• For an extra crunch and texture, you can add chopped walnuts or raisins to the batter. Just fold them in after the dry ingredients are mixed.
• While cream cheese frosting is a popular choice, you can also use whipped cream or a dusting of powdered sugar for a lighter version.
• For an extra decadent touch, fold some gluten-free chocolate chips into the batter before baking.

Make Gluten-Free Pumpkin Cake This Fall

This gluten-free pumpkin cake recipe offers a healthier twist on a traditional fall favorite. With the combination of almond flour and pumpkin, it’s both satisfying and nutritious. Pair it with a cup of warm tea or coffee, and you have the perfect treat for any occasion!

Kitchen Tools You Need

1. Mixing bowls – For combining your wet and dry ingredients.
2. Cake pan – An 8-inch round or square pan works well for this recipe.
3. Hand mixer or whisk – To beat the eggs and sugar together.
4. Spatula – This is used to mix the ingredients and smooth out the batter.
5. Toothpick – To test the cake’s doneness.
6. Wire rack – To cool the cake evenly and prevent it from becoming soggy.

You can shop some of these tools on our website to make your baking experience smoother and more efficient!

Frequently Asked Questions About This Recipe

Can I use regular flour instead of almond flour?

While almond flour is a great gluten-free alternative, using regular flour will affect the texture and make the cake no longer gluten-free. If you're looking for a gluten-free option, it's best to stick with almond flour or another gluten-free flour like rice flour or oat flour.

Can I substitute the pumpkin puree with fresh pumpkin?

Yes, you can make your own pumpkin puree by roasting fresh pumpkin and blending it until smooth. Just be sure to measure it out and use the same quantity as canned pumpkins.

How can I make this cake dairy-free?

To make this cake dairy-free, simply substitute the cream cheese frosting with a coconut-based frosting or whipped coconut cream. You can also use dairy-free butter and milk in the batter.

How long will this gluten-free pumpkin cake last?

The cake will last up to 4-5 days when stored in an airtight container in the fridge. If you want it to last longer, you can freeze individual slices for up to 3 months.

Can I use a different sweetener instead of brown sugar?

Yes, you can substitute the brown sugar with coconut sugar or maple syrup. If using maple syrup, reduce the amount of liquid in the recipe to compensate for the extra moisture.