Almond Flour Pumpkin Cake

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.

Course Dessert

Cuisine American, Canadian

Keyword almond flour, cake, cream cheese frosting, gluten-free, pumpkin

Prep Time 20

Cook Time 29

Total Time 49

Servings pieces

Calories 258kcal

Author Leanne

Ingredients

For the cake:

2 cups fine blanched almond flour
½ cup tapioca flour
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon fine sea salt
3 large eggs room temperature
½ cup granulated sugar
½ cup pure pumpkin
¼ cup maple syrup
¼ cup olive oil
1 teaspoon vanilla extract

For the frosting:

4 ounces full fat cream cheese room temperature
¼ cup unsalted butter room temperature
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
1 ½ cups powdered sugar sifted (plus more, if necessary)

US Customary - Metric

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.

Nutrition