Fluffy, fragrant and very flavorful gluten-free pumpkin cake is made with almond flour. It’s my not-so-guilty autumn pleasure!
Still, I consider this cake as a legitimate breakfast or snack cake. Free of frosting and made with real-food ingredients, it’s also surprisingly satiating – maybe thanks to the almond flour.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty gluten-free pumpkin cake. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Eggs: I use large eggs in most of my recipes, this one included.
Canned pumpkin: Make sure you use pure pumpkin and not sweetened pumpkin pie filling.
Melted unsalted butter: I love using creamy European butter, but any butter will be great.
Honey: I only use 1/2 cup, and it’s more than enough to sweeten this cake.
Vanilla extract: Try to use the real thing – pure vanilla extract – and not the artificially flavored stuff.
Kosher salt: If using fine salt, use just a pinch.
Blanched almond flour: This flour substitute bakes exceptionally well. I use blanched finely ground flour. I don’t recommend using a coarse almond meal in this recipe.
Pumpkin pie spice: You can use a store-bought blend, or make your own.
Baking soda: It should last for a long time, but it’s still a good idea to check the date and make sure it hasn’t expired.
How to make gluten-free pumpkin cake
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. Simply mix everything together by hand in a large bowl, in the order listed.
2. Transfer the thick batter to a buttered 9-inch pie plate.
3. Bake until set, 30-40 minutes at 350°F.
4. Cool for 30 minutes before slicing and serving.
Almond flour is a wonderful flour alternative
The only “flour” in this cake is almond flour. And whenever I bake with almond flour, I’m amazed at how delicious and fluffy are the baked goods it produces. This cake is truly amazing – just as good as a wheat flour cake.
I don’t even bother with icing – this cake is really good as is. Plus, without icing, I can reclassify it from “dessert” into “breakfast” and allow myself a slice each morning with my coffee. 🙂
My biggest compliment is that my youngest child, The Picky Eater, loves this cake. She has a very discerning palate and a strong preference for white flour and sugar, so this truly is a compliment.
How to store leftovers
Leftovers keep very well in the fridge, in a sealed container, for 4-5 days. I slice the entire cake, then place the leftover slices in an airtight container and refrigerate.
I microwave each slice for 10 seconds, just to take the chill off, before enjoying it. You can also successfully freeze individual slices.
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Gluten-Free Pumpkin Cake
- 1/2 tablespoon unsalted butter, soft, for the pan
- 3 large eggs
- 1 cup pure pumpkin puree
- 4 tablespoons unsalted butter, melted and slightly cooled
- 1/2 cup honey
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon Diamond Crystal kosher salt (not fine salt)
- 2 cups blanched finely ground almond flour (8 oz)
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- Preheat oven to 350 degrees F. Butter a 9-inch glass pie plate.
- In a large bowl, lightly beat the eggs. Whisk in the pumpkin, butter, honey, vanilla and salt, mixing until smooth.
- Whisk in the almond flour, mixing until well combined, then mix in the pumpkin pie spice and the baking soda. Batter will be thick – which will end up producing a fluffy cake with a lovely textured top.
- Transfer the batter to the prepared pie plate. Smooth the top out with a spatula. Bake the pumpkin cake until a toothpick inserted in the center comes out clean, 30-40 minutes. In my oven, it takes 40 minutes, and I loosely cover the edges with strips of foil after the first 30 minutes to prevent them from getting too dark (honey tends to darken baked goods pretty quickly).
- Cool the cake in the pan on a cooling rack for 30 minutes before slicing and serving.