Soft, tender and fluffy, this Almond Flour Pumpkin Cake is made with pure pumpkin, warm spices and almond flour. It’s naturally gluten-free and topped with a tangy cinnamon cream cheese frosting.
Table of contents
If you’ve been around here for a while, you know I love to create different almond flour recipes. So, with the fall season in full swing and the holidays quickly approaching, a pumpkin cake made with almond flour was on my list to try.
I love this one because it’s so easy to make and has the perfect texture. The pumpkin adds an earthy, sweet flavor and pairs beautifully with the pumpkin spice and cinnamon. The almond flour keeps the cake moist and tender, and supplementing it with some tapioca flour ensures the cake stays soft and fluffy.
Other almond flour cakes that are perfect for the holidays include this almond flour orange cranberry bread and this almond flour gingerbread cake.
What makes this almond flour pumpkin cake so good?
- Easy, single layer cake.
- Soft and fluffy texture.
- Filled with pure pumpkin and warm spices.
- Topped with the best cinnamon cream cheese frosting.
- Simple recipe that’s perfect for the holidays.
Ingredients and substitutions
Below is a brief overview of some of the ingredients and recommended substitutions. The recipe card at the end of this post includes the full list of ingredients and exact quantities used.
- Pumpkin – Make sure you use pure pumpkin and not pumpkin pie filling, which already has sugar and spices added to it.
- Almond flour – To keep the texture of this cake light and fluffy, I recommend using fine blanched almond flour and not almond meal, which has a coarser texture.
- Tapioca flour – Adding this to the dry ingredients enhances the soft and fluffy texture of the cake.
- Eggs – For leavening and moisture. Bring to room temperature so they easily whisk together with the sugar and other wet ingredients.
- Sugar – I tested this cake with brown sugar but preferred the texture of granulated sugar. You can also substitute with cane sugar.
- Maple syrup – Used for additional sweetness and moisture. Be sure to use pure maple syrup and not pancake syrup. I haven’t tested this recipe with any other liquid sweetener.
- Oil – Helps create a tender cake texture. I tested the cake without oil and more pumpkin, but the texture was more dense and spongy.
How to make pumpkin cake with almond flour
Below is a brief overview of the steps to make this recipe along with photos. For further details, please see the recipe card at the end of this post.
Measuring ingredients
For convenience, US cup measurements are included in the recipe card for this recipe. To ensure greater accuracy, however, weight and volume measurements are also provided. So, if you see grams (g), you’ll want to use a kitchen scale to weigh your ingredients, and if you see milliliters (ml), you’ll want to use a liquid measuring cup. Smaller quantities of ingredients are provided in teaspoons and tablespoons.
Storage and freezing tips
Storage: The unfrosted cake can be stored in an airtight container at room temperature for up to 3 days. The frosted cake should be stored covered in the fridge and will last for up to 5 days.
Freezing: Cool the cake fully and then wrap in layers of plastic wrap. Place in a freezer safe container or resealable bag, and store in the freezer for up to 3 months. When ready to enjoy, let thaw at room temperature and then top with frosting.
Key recipe tips
- It’s important not to over mix the batter as this could result in a dense and heavy cake.
- Instead of the cinnamon cream cheese frosting, try this peanut butter cream cheese frosting, chocolate peanut butter frosting or chocolate avocado frosting.
- You can make this recipe dairy-free by using plant-based butter and cream cheese for the frosting. (Just follow the frosting recipe in my banana cake with oil recipe).
- For a thicker and sweeter cream cheese frosting, just add more powdered sugar.
- If you don’t have a kitchen scale, be sure to measure your flours using the spoon and level method with a dry measuring cup.
Recipe FAQs
My almond flour cake recipes always contain eggs, which help with leavening, moisture and structure. I haven’t tested this recipe with an egg substitute.
I’ve only tested this recipe with the combination of almond flour and tapioca flour. For recipes made with wheat flours, check out this pumpkin bundt cake or pumpkin snack cake.
I prefer an 8-inch square pan for this recipe but you can also use a 9-inch round cake pan. If you only have a 9-inch square pan, you can still use it, but the cake will not be as high and you’ll need to reduce the baking time by about 5 minutes. I haven’t tested this cake in a loaf pan, but it could work in a 8.5 × 4.5 inch loaf pan but you’ll need to increase the baking time by 20-25 minutes.
Homemade pumpkin puree made with fresh pumpkin tends to be a little watery so I usually avoid baking with it. The added liquid can really throw off the texture of baked goods.
More pumpkin recipes
More almond flour cake recipes
If you make this recipe, I’d love to hear what you think in the comments below!
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Almond Flour Pumpkin Cake
- Prep Time: 20 minutes
- Cook Time: 29 minutes
- Total Time: 49 minutes
- Yield: 16 pieces
- Category: Dessert
- Method: Bake
- Cuisine: American, Canadian
- Diet: Gluten Free
Description
Soft, tender and fluffy, this Almond Flour Pumpkin Cake is made with pure pumpkin, warm spices and almond flour. It’s naturally gluten-free and topped with a tangy cinnamon cream cheese frosting.
Ingredients
For the cake:
- 2 cups (208g) fine blanched almond flour
- 1/2 cup (65g) tapioca flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 3 large eggs, room temperature
- 1/2 cup (110g) granulated sugar
- 1/2 cup (130g) pure pumpkin
- 1/4 cup (60ml) maple syrup
- 1/4 cup (60ml) olive oil
- 1 teaspoon vanilla extract
For the frosting:
- 4 ounces (half block) full fat cream cheese, room temperature
- 1/4 cup (56g) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 1/2 cups (180g) powdered sugar, sifted (plus more, if necessary)
Instructions
- Preheat oven to 350F. Grease an 8-inch square pan and line it with slightly overhanging parchment paper.
- In a medium-sized bowl, whisk together the almond flour, tapioca flour, pumpkin pie spice, cinnamon, baking powder and salt.
- In a separate large bowl, whisk together the eggs and sugar.
- Add the pumpkin, maple syrup, oil and vanilla to the egg mixture and whisk until combined.
- Add the dry ingredients to the wet mixture and use a spatula to fold in until just combined.
- Pour the batter into your prepared pan and smooth out the top with an offset spatula.
- Bake for 27-29 minutes, or until a toothpick inserted into the middle comes out clean.
- Let cool in the pan completely before frosting.
- To make the frosting, add the cream cheese and butter to a mixing bowl and use an electric mixer on medium-high speed to cream together. Add the vanilla and cinnamon and beat until combined. Gradually add the powdered sugar until the frosting is smooth and creamy.
- Spread the frosting onto the cooled cake. Cut into pieces and serve, or store covered in the fridge for up to 5 days.
Notes
- Make sure you use pure pumpkin and not pumpkin pie filling, which already has sugar and spices added to it.
- If you don’t have a kitchen scale, be sure to measure your flours using the spoon and level method with a dry measuring cup.
- It’s important not to over mix the batter as this could result in a dense and heavy cake.
- You can make this recipe dairy-free by using plant-based butter and cream cheese for the frosting. (Just follow the instructions in my banana cake with oil recipe).
- For a thicker and sweeter cream cheese frosting, add more powdered sugar.
- Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.
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