Almond Flour Pumpkin Cake -

Almond Flour Pumpkin Cake

This almond flour pumpkin cake has all the classic fall flavors including a delicious cream cheese frosting. If you need this cake to be dairy free - there's an option for that! It's the best gluten free pumpkin cake!

Course Desserts

Cuisine American

Keyword almond flour, pumpkin cake

Diet dairy free, gluten free, paleo

Prep Time 15

Cook Time 45

Cooling time 2

Total Time 3

Servings slices

Calories 646kcal

Author Jill from Simply Jillicious

Ingredients

For the Cake

3 1/2 cups almond flour use a spoon to scoop the flour into the measuring cup, then level off with a knife
1 cup arrowroot powder
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon sea salt
2 teaspoons ground cinnamon
2 1/2 teaspoons pumpkin pie spice
1/4 teaspoon ground ginger
1 1/3 cup coconut sugar can subsitute brown sugar
1 15 oz. can Libby's pumpkin puree not pumpkin pie filling. Using a differnt brand may result in a different cake texture.
4 eggs
1/4 cup avocado oil or oil of choice
6 tablespoons pure maple syrup
2 teaspoons vanilla extract

For the Frosting

1 8 oz. package of cream cheese softened to room temperature
1/2 cup unsalted butter softend to room temperature
3 cups powdered sugar sifted
1 teaspoon pure vanilla extract
1/8 teaspoon sea salt

Instructions

For the Cake

Preheat the oven to 350℉
Combine the almond flour, arrowroot powder, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, ginger, and coconut sugar in a large mixing bowl and whisk to combine.
Add in the eggs, oil, pumpkin, maple syrup, and vanilla and mix until a batter forms.
Add the batter to a 9x13 glass baking dish, and use a spatula to spread it evenly.
Bake in the oven for 40 to 45 minutes until the top looks well done and a toothpick comes out clean.
Let the cake rest at room temperature for 2 hours before frosting.
Store in an airtight container in the fridge for up to a week.

For the Frosting

In a stand mixer with the paddle attachment attached, add in the cream cheese, butter, vanilla and salt and mix until combined.
Slowly add in the sifted powdered sugar until smooth and creamy. Feel free to add more powdered sugar to taste.
You can also use a handmixer and large mixing bowl if you don't have a stand mixer.

Video

Notes

If you need a dairy free frosting, I recommend doubling the frosting from this recipe here. This would make the entire cake paleo, gluten free, and dairy free!

You can half this recipe and bake in an 8x8 glass pan.

Nutrition