Gluten-Free Pumpkin Cake

The most amazing gluten-free pumpkin cake recipe ever for the holidays! It's soft,
moist, and topped with a lavish cream cheese frosting.

Prep Time Cook Time Cool Time Total Time

20 mins 40 mins 45 mins 1 hr 45 mins

Course: Dessert Cuisine: American

Keyword: Gluten-Free Pumpkin Cake, Pumpkin Cake Servings: 15 servings 5 from 23 votes

Author: Lisa Bryan

Ingredients
Dry Ingredients
224 g almond flour
80 g tapioca flour
2 tablespoons coconut flour
240 g coconut sugar
1 tablespoon pumpkin spice
2 teaspoons baking soda
1 teaspoon kosher salt

Wet Ingredients
4 large eggs
1 (15-ounce can) pumpkin puree
54.5 g coconut oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract

Cream Cheese Frosting

226.8 g cream cheese room temperature
113.5 g butter room temperature (usually one stick)
1 teaspoon vanilla extract
360 g powdered sugar (confectioners' sugar)
Optional: chopped pecans for the top

Instructions
1. Preheat the oven to 350°F (177°C) and grease a 9x13-inch pan (23x33 cm) with butter or coconut oil. Add
all of the dry ingredients to a large mixing bowl and whisk together.
2. Add all of the wet ingredients to a separate mixing bowl and whisk together.
3. Add the wet ingredients into the dry and whisk together for 1 to 2 minutes, to create a smooth cake
batter.
4. Pour the pumpkin cake batter into the greased pan and bake for 38 to 42 minutes. Baking times can vary,
so keep an eye on it, and remove the cake when a toothpick inserted into the middle comes out clean.
5. Let the cake cool completely in the pan on a wire rack (about 45 minutes). Any residual heat will melt the
frosting, so make sure it's fully cooled.
6. Meanwhile, in a large mixing bowl add the cream cheese, butter, and vanilla extract. Use a hand mixer on
medium speed and beat until well mixed. Add the powdered sugar, and beat on slow speed, until the
sugar is incorporated, then increase to high speed and beat until fluffy.
7. Add the cream cheese frosting to the top of the cake and use a spatula spread it across. Optionally, you
can add some chopped pecans to the top.

Notes
My oven bakes a little cool, but 40 minutes was the perfect amount of baking time for me. Because this
cake is so moist you do want to make sure that it's fully cooked through.

Nutrition
Calories: 417kcal | Carbohydrates: 49g | Protein: 6g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 1g |
Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 455mg | Potassium: 100mg | Fiber: 3g |
Sugar: 36g | Vitamin A: 4868IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg