This moist, gluten-free pumpkin cake is made with almond flour, warm spices and pumpkin puree, in one bowl. It is the perfect fall treat!
Pumpkin Cake With Almond Flour
I like this recipe; it is an excellent twist to the traditional pumpkin cake that uses almond flour and coconut flour instead of regular all-purpose flour.
I used 50% coconut flour and 50% almond flour, which was a good choice. It resulted in a fantastic, fluffy cake texture. I am so happy with the texture of this cake.
I also spiced the cake with warm spices, which gave it a delicious flavor.
This recipe was a good way to use the Homemade Pumpkin Puree that I made for baking during the fall. I actually made quite a lot recipes; here are some of them Pumpkin Spice Cupcakes, Pumpkin Squares With Cream Cheese Frosting and Pumpkin Custard Pie.
Why top my cake with pumpkin seeds? Actually, I bought a bulk amount of pumpkin seeds to make Homemade Pumpkin Seed Butter, and I thought, why not top my cake with pumpkin seeds instead of nuts? And they were a good topping; I liked them.
Ingredients
- Almond flour: NOT almond meal.
- Coconut flour: I also used coconut flour in making Keto Cheesecake With Coconut Crust and Keto Peanut Butter Cookies.
- Erythritol: Or any sugar substitute such as Monk fruit.
- Eggs: At room temperature.
- Butter: You can use vegetable oil or coconut oil instead or melted butter.
- Pumpkin puree: I used homemade pumpkin puree, check How To Make Pumpkin Puree or you can use store-bought one.
- Baking powder: It is so important to give the cake a soft and fluffy texture.
- Vanilla extract: To flavor.
- Spices: I always like to use ground cinnamon and ground ginger with my pumpkin recipes.
- Salt
- Pumpkin seeds: I used pumpkin seeds but you can use chopped pecans or walnuts instead.
“See the recipe card for full information on ingredients and quantities.”
Variations & Substitutions
- Add in a mashed ripe banana for extra flavor.
- You can top your cake with sugar free cream cheese frosting.
- Make this cake dairy free, just use vegan butter.
- Make this pumpkin cake vegan. Use flax eggs, they will work fine in this recipe.
How To Make Almond Flour Pumpkin Cake (Gluten Free)
One: Preheat the oven 180C / 350F and line a 20 cm cake pan with parchment paper or grease with batter.
Two: In a large bowl, mix the butter, cream cheese and Erythritol using the electric mixer until fluffy.
Three: Add the eggs, one at a time and keep mixing. Add the vanilla extract and mix.
Four: Add the pumpkin puree, coconut flour, almond flour, salt, cinnamon, ginger and baking powder. Mix everything until well combined.
Five: Fold in half of the pumpkin seeds until combined. Scoop the cake batter into the baking pan.
Six: Scatter the rest of the pumpkin seeds on top of the cake. Bake for 40-45 minutes allow cooling before serving.
Expert Tips
- The cake becomes ready to remove from the oven once the toothpick inserted in the middle of the cake comes out clean.
- If you don't like the pumpkin seeds inside the cake, you can only scatter the seeds on the top.
- You can scoop the batter into a loaf pan, bundt cake pan or muffin tin such as in my recipes Old Fashioned Pumpkin Bread and Pumpkin Bundt Cake.
- Store leftovers in an airtight container in the fridge for 3-4 days.
How To Make Your Own Almond Flour
If you can't find almond flour in your local grocery store, don't worry; it is so easy to make it at home. All you will need is a good food processor.
Put whole almonds in your food processor and pulse until the almonds are ground into a fluffy flour. If you don't use a high-power blender or food processor, it may take some time until it becomes flour. However, don't over-process, or the flour will turn into butter.
How To Serve This Gluten Free Pumpkin Cake
Serve this moist pumpkin cake with almond flour with a cup of Thyme Tea, Greek Yogurt Smoothie, Cucumber Water or Sahlab in the morning.
As a snack you can serve it with Oat Milk Hot Chocolate or a Delicious Date Shake.
Serve it as a dessert with Sugar-Free Muffins, Keto Chocolate Cake or Keto Blueberry And Yogurt Muffins.
Frequently Asked Questions
Both are made by grinding almonds, but the almond flour is finer and fluffy, while the almond meal is a coarser grind.
Store it covered in the fridge for 3-4 days. You can also freeze it for 1-2 months in a sealed container.
Yes, just replace eggs and butter with vegan butter and flax eggs.
Delicious Pumpkin Recipes
- Pumpkin Sheet Cake With Cream Cheese Frosting
- Easy and Fluffy Pumpkin Pancakes
- Philadelphia Pumpkin Cheesecake Recipe
- Classic Pumpkin Scones
- Pumpkin Pie Muffins With Crumb Topping
- American Pumpkin Pie Recipe
- Pumpkin Custard Pie Recipe
More Gluten-Free Recipes
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Recipe Card
Pumpkin Cake With Almond Flour (Gluten Free)
Ingredients
- ½ Cup Almond flour
- ½ Cup Coconut flour
- ½ Cup Erythritol
- ¾ Cup Pumpkin puree
- ⅓ Cup Butter
- 3 Eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Cinnamon powder
- 1 tablespoon Baking powder
- ½ teaspoon Ginger powder
- ¼ teaspoon Salt
- ¼ Cup Pumpkin seeds
Instructions
- Preheat the oven to 180C / 356F and line a 20-cake pan with parchment paper or grease with butter.
- Then, mix the butter, and the Erythritol using the hand mixer until the mixture becomes fluffy.⅓ Cup Butter, ½ Cup Erythritol
- After that, add the eggs, one at a time and keep mixing.3 Eggs
- Then, add the vanilla extract and keep mixing.1 teaspoon Vanilla extract
- Now, add the pumpkin puree, coconut flour, almond flour, salt, cinnamon, ginger and baking powder. Mix everything until well combined.½ Cup Almond flour, ½ Cup Coconut flour, ¾ Cup Pumpkin puree, 1 teaspoon Cinnamon powder, ½ teaspoon Ginger powder, ¼ teaspoon Salt, 1 tablespoon Baking powder
- After that, add half of the pumpkin seeds to the batter and combine.¼ Cup Pumpkin seeds
- Then, add the rest of the pumpkin seeds and press on it lightly.
- Bake for 45 minutes and let cook before serving.
Notes
- The cake becomes ready to remove from the oven once the toothpick inserted in the middle of the cake comes out clean.
- If you don't like the pumpkin seeds inside the cake, you can only scatter the seeds on the top.
- Store leftovers in an airtight container in the fridge for 3-4 days.
William says
Why do you use both erythritol and stevia? I noticed the same on your avocado brownie recipe.
Radwa says
That is how I adjusted the taste; when I made these brownies the first time I used only Erythritol but the taste was not so good because of the dark chocolate, and I don't want to add any more dry ingredients like another 1/4 cup of Erythritol for not making the brownies gummy. so, I add 20 drops of stevia and the taste was so good. You don't have to use the stevia drops if you don't want to. Also, you can try to add 1/4 cup of Erythritol and see the result.