Fluffy, fragrant gluten-free pumpkin cake is made with almond flour and other wholesome ingredients. It’s my not-so-guilty autumn pleasure!
I’m in love with this gluten-free pumpkin cake! Moist and fragrant, it is one of my not-so-guilty autumn pleasures.
How to make this cake
Scroll down to the recipe card for the full details. 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, and so much healthier.
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.
Is this gluten-free pumpkin cake healthy?
I think it’s healthy for a cake. Almond flour is a vast improvement over refined wheat flour. Eggs are very healthy, and so is pumpkin. It’s true that this cake is high in carbs, so it’s not appropriate for anyone who needs to limit their carbs. Lower carb options are offered below.
How to store leftover gluten-free pumpkin cake
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. You can also successfully freeze individual slices of this cake.
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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 kosher salt (not fine salt)
- 2 cups blanched almond flour (8 oz)
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- Preheat oven to 350 degrees F. Butter a 9-inch 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. In my oven it takes 45 minutes, and I loosely cover the edges with strips of foil after the first 30 minutes to prevent them from getting too dark.
- Cool the pumpkin cake in the pan on a cooling rack for 30 minutes before slicing and serving.