Almond Flour Pumpkin Cake

This Almond Flour Pumpkin Cake is the perfect treat if you’re craving something sweet but want a healthier option. Made with nutrient-dense almond flour and pumpkin puree and naturally sweetened with maple syrup, this cake is gluten- and dairy-free.

With its warm pumpkin pie spices and creamy cinnamon frosting, it’s a perfect fall dessert or snack. The cake is moist, flavorful, and surprisingly simple to make, and it’s an excellent choice for anyone looking for a guilt-free, wholesome dessert.

This recipe is ideal for those seeking a gluten-free, dairy-free, and naturally sweetened dessert. Almond flour is rich in healthy fats, fiber, and protein, making it a more nutritious alternative to traditional wheat flour. Pumpkin puree provides vitamins and excellent moisture, while the natural sweetness from maple syrup cuts down on refined sugars. 

Whether you’re following a specific dietary restriction or just trying to eat cleaner, this cake is a fantastic option that doesn’t compromise on flavor or texture.

Almond Flour Pumpkin Cake Recipe

For this recipe, you will need pumpkin puree, eggs, maple syrup, coconut oil, vanilla, pumpkin pie spice, salt, baking soda, baking powder, almond flour, and arrowroot starch.

Preheat the Oven

Preheat your oven to 350°F. Line an 9×9-inch square pan with parchment paper or spray with cooking spray.

Mix the Ingredients

In a large bowl, combine the almond flour, pumpkin pie spice, baking soda, baking powder, and salt together. Then, add in the eggs, pumpkin puree, maple syrup, melted coconut oil, and vanilla extract. Whisk until smooth and fully combined.

Bake the Cake

Pour the batter into the prepared baking dish. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.

Cool the Cake

Allow the cake to cool completely in the pan before frosting. This ensures the frosting won’t melt and slide off.

Prepare the Cinnamon Frosting (Optional)

While the cake is cooling, make the frosting by combining powdered sugar, softened butter, maple syrup, milk, cinnamon, vanilla extract, and a pinch of salt. Using a hand mixer, whip the ingredients until smooth. Add more milk, one teaspoon at a time, if the frosting is too thick, or more powdered sugar if it’s too thin.

Frost the Cake

Once the cake is completely cool, spread the cinnamon frosting evenly over the top. Slice, serve, and enjoy!

Substitutes and Variations

This almond flour pumpkin cake is highly adaptable to suit different dietary preferences or what you have on hand. Here are a few substitutions and variations to try:

• Arrowroot Starch: If you don’t have arrowroot starch, you can substitute it with tapioca starch or cornstarch in equal amounts. These options help bind the cake together and add lightness.
• Coconut Oil: You can substitute coconut oil with avocado or olive oil. For those not dairy-free, melted butter works too.
• Sweetener Alternatives: Maple syrup is a great natural sweetener, but you can swap it for honey or agave nectar in equal amounts. Try using a sugar-free syrup or monk fruit sweetener for a lower-sugar option.
• Dairy-Free Frosting: To keep this recipe dairy-free, use vegan butter or ghee. If you want to skip the frosting altogether, dust the cake with powdered sugar or a mix of cinnamon and coconut sugar for a lighter topping.

Almond Flour Cake FAQ

Can I make this cake without frosting? 

Yes! This almond flour pumpkin cake is delicious on its own without frosting. You can enjoy it as a breakfast cake, snack, or dessert. If you want a lighter topping, try a dusting of powdered sugar or cinnamon.

How can I store this cake? 

Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. For more extended storage, you can freeze the cake (frosted or unfrosted) for up to 3 months. Just be sure to wrap it tightly in plastic wrap and place it in a freezer-safe bag or container.

Can I use fresh pumpkin instead of canned pumpkin puree? 

Yes, you can use fresh pumpkin puree. Just make sure it’s well-drained and not too watery. You can also use other types of squash, like butternut squash, as a substitute.

Is this cake paleo-friendly? 

This cake is almost paleo, but the baking powder and powdered sugar are not strictly paleo. You can substitute baking powder with a mix of baking soda and cream of tartar, and use coconut sugar or a paleo-approved frosting to make it fully paleo-compliant.

Can I make cupcakes instead of a full cake? 

Absolutely! You can divide the batter into a muffin tin to make individual cupcakes. Bake them at 350°F for about 18-22 minutes, or until a toothpick comes out clean.

Related Recipes:

• Pumpkin Muffins (with Almond Flour!)
• High Protein Pumpkin Muffins with Cottage Cheese
• Harvest Pumpkin Cookies (with Almond Flour)
• Pumpkin Macaroons (Vegan + No Bake)

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