Gluten Free Pumpkin Cake

pumpkin cake

Moist and fragrant, this gluten free pumpkin cake is one of my not-so-guilty autumn pleasures. I don’t even bother with icing – it’s really good as is, and without icing, I can reclassify it from “dessert” into “breakfast” and allow myself a slice each morning. :)

Gluten Free Pumpkin Cake
Prep and Cool time
Cook time
Total time
Recipe type: Dessert, Gluten-Free, Primal
Yield: 12 slices
  • 1 tablespoon unsalted butter, soft, for the pan
  • 2 cups almond meal/flour
  • ¼ teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • 1 cup unsweetened pumpkin puree (canned is fine)
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • ½ cup honey
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  1. Preheat oven to 350 degrees F. Butter a 9-inch glass pie plate with 1 tablespoon butter.
  2. In a small bowl, whisk together the almond flour, salt, baking soda and spices.
  3. In a medium bowl, whisk together the pumpkin puree, butter, honey, eggs and vanilla.
  4. Slowly add the dry ingredients into the liquid ingredients and whisk until well blended. Pour the batter into the prepared pan, smoothing out the top with a spatula.
  5. Bake 30 minutes. Carefully tent the edges of the cake with strips of foil to prevent them from getting too dark, and continue to bake 20 more minutes, or until a toothpick inserted in the center comes out clean.
Nutrition Per Serving
Serving size: 1 slice; Calories: 218; Fat: 15g; Carbohydrates: 17g; Sugar: 12g; Sodium: 155mg; Fiber: 3g; Protein: 6g
pumpkin cake

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