if you’re looking for the perfect fall-inspired dessert that’s easy to make, perfectly moist, and just the right amount of sweet—this gluten-free pumpkin cake is for you.
it’s everything you love about a classic pumpkin cake, but made with better-for-you ingredients and a texture that’s surprisingly SO fluffy for being gluten-free.
this pumpkin cake is warmly spiced, lightly sweetened with maple syrup, and packed with cozy flavor from real pumpkin puree and vanilla.
the crumb is tender and light, not dense or gummy like some gluten-free cakes.
each bite is soft and moist with just the right balance of richness and airiness.
if you love fall baking but want something that doesn’t feel too heavy, this is it.
instead of using refined sugar in the base, this cake is sweetened naturally with maple syrup.
it also uses avocado oil (or coconut oil) for a nourishing fat source, and greek yogurt or a thick dairy-free yogurt for extra moisture and protein.
this is truly just a single, simple snacking cake that delivers big flavor with fewer ingredients.
the base of this cake is a 1:1 gluten-free baking flour, which already contains xanthan gum to help mimic the structure of regular flour.
to give the cake an even more tender, bakery-style crumb, a little almond flour is added.
almond flour contributes moisture, richness, and softness—without making the cake heavy or greasy.
this combo is key. the gluten-free blend provides structure and rise, while the almond flour keeps the texture from feeling dry or sandy.
if you’ve ever had a gluten-free cake that crumbled apart or felt too rubbery, this one is here to change your mind.
you’ll mix the dry ingredients—like gluten-free flour, almond flour, spices, and leavening—then whisk together the wet ingredients including eggs, pumpkin puree, maple syrup, oil, and yogurt.
the two mixtures are combined until smooth and poured into a pan to bake. it’s really that simple. no mixer needed.
the result is a beautiful golden-orange cake that smells like a warm fall kitchen and slices like a dream.
for a simple and delicious finish, you can top the cooled cake with a light cream cheese frosting made with just four ingredients: cream cheese, butter, vanilla paste/extract and powdered sugar.
other topping ideas:
store the cake in an airtight container in the fridge for up to 5 days.
if frosted with cream cheese, it should always be refrigerated. you can also freeze individual slices (frosted or unfrosted) for up to 2 months.
just thaw in the fridge overnight or pop in the microwave for 20 seconds to reheat.
if you love The Best Gluten-Free Pumpkin Snacking Cake, then try these other recipes from upbeetandkaleingitblog!
Healthier No Bake Reese’s Peanut Butter Cup Bars
Dreamy Blueberry Banana Bread Gluten-Free Scones (Plant-Based!)
No Bake Pistachio Cheesecake Brownie Cups
8-Ingredient Banana Chocolate Chip Breakfast Cookies (No Refined Sugar)
Nourishing No Bake Blueberry Cheesecake With Date Sweetened Crust
No Bake Double Chocolate Bliss Rolls
The Best No Bake Peanut Butter Chocolate Cheesecake
No Bake Plant Based Vanilla Cinnamon Crumble Cheesecake
Nourishing Vegan Protein Granola Ice Cream & Cinnamon Coconut Sugar Peaches
are you going to make my The Best Gluten-Free Pumpkin Snacking Cake!?
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12
servings15
minutes36
minutes225
kcalAPPROXIMATE MACROS per serving (12 slices)
calories: ~225
protein: ~3.5g
carbs: ~24g
sugar: ~13g
fiber: ~2g
fat: ~13g
1 3/4 cups gluten-free 1:1 baking flour (with xanthan gum)
1/4 cup almond flour (for moisture + tender crumb)
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp allspice (optional)
2 large eggs, room temp
1 cup canned pumpkin purée (not pumpkin pie filling)
1/2 cup maple syrup
1/3 cup plain greek yogurt or thick dairy-free yogurt
1/3 cup avocado oil or melted coconut oil
1 tsp vanilla extract
easy frosting
4 oz cream cheese, softened
1/4 cup (4 tbsp) unsalted butter, softened (or vegan butter)
3/4 to 1 cup powdered sugar (adjust to taste and thickness)
1/2 tsp vanilla extract or paste
Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations
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2 Responses
What do suggest I use instead of the two eggs? Do you think flax eggs would work?
yes, but the cake will be more rubbery and dense!