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As the leaves begin to change and the air turns crisp, the comforting scent of baked goods wafts through my kitchen, whisking me away to autumn memories filled with laughter and warmth. One of my favorite treats during this season is a luscious Gluten Free Pumpkin Cake that’s as delightful to make as it is to eat. What makes this cake truly special is its versatility—it’s a go-to dessert whether you’re celebrating a special occasion or simply enjoying a cozy afternoon snack.

This recipe embraces all dietary needs, being gluten-free, dairy-free, and vegan, yet it never compromises on flavor. Made in just a single bowl, you’ll appreciate how easy it is to whip up this moist and tender cake, perfect for impressing guests or satisfying your own cravings. So, grab your pumpkin puree and let’s dive into this delicious recipe that captures the essence of fall in every bite!

Why is Gluten Free Pumpkin Cake a Must-Try?

Versatile and Fun: This Gluten Free Pumpkin Cake isn’t just a dessert—it’s a canvas for your creativity! From creamy frosting options to delightful nutty additions, you can personalize each bite.

Nutrient-Dense Delight: Packed with wholesome ingredients, this cake ticks all the boxes for health-conscious bakers. Enjoy a sweet treat without the guilt!

One-Bowl Wonder: Save time and effort with this easy recipe that requires just one bowl, making cleanup a breeze.

Fall Flavor Explosion: With its warm spices and rich pumpkin flavor, this cake truly embodies the essence of autumn, perfect for gatherings or solo indulgence.

Crowd-Pleasing Appeal: Whether you’re entertaining friends or just craving a comforting snack, this cake is sure to impress anyone at your table. Plus, don’t forget to check out my tips on serving suggestions for elevating your dessert experience!

Gluten Free Pumpkin Cake Ingredients

• Dive into the goodness of this healthy dessert!

For the Cake

Large Eggs – Provides structure and moisture; substitute with flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water = 1 egg).
Maple Sugar or Coconut Sugar – Sweetens the cake; brown sugar works well as an alternative.
Pumpkin Puree – Adds moisture and flavor; feel free to use homemade or canned.
Avocado Oil or Melted Coconut Oil – Provides fat and moisture; can be substituted with vegetable oil.
Vanilla Extract – Amplifies flavor; no substitutes needed, but imitation vanilla can be used if necessary.
Oat Flour – Contributes texture and structure; substitutable with gluten-free all-purpose flour.
Coconut Flour – Absorbs moisture and adds fiber; important to measure carefully and not to replace in equal amounts with other flours.
Pumpkin Pie Spice – Enhances flavor; can be exchanged with ground cinnamon, nutmeg, and ginger.
Baking Powder – Provides leavening; can substitute with baking soda if increased acidity is provided.
Baking Soda – An additional leavening agent; no substitutes recommended.
Fine Sea Salt – Balances sweetness; regular salt works just fine.

For the Frosting

Cream Cheese – Adds a creamy texture to frosting; swap with dairy-free cream cheese to keep it vegan.
Maple Syrup – Sweetens the frosting; honey serves as an alternative for non-vegan diets.
Vanilla Extract (for frosting) – Elevates frosting flavor; can use the same substitute as above.

How to Make Gluten Free Pumpkin Cake

Preheat your oven to 350ºF. Line an 8×8-inch baking dish with cooking spray and parchment paper for easy removal later.
Whisk together the large eggs, maple sugar, pumpkin puree, avocado oil, and vanilla extract in a large bowl until everything is well combined and smooth.
Stir in the oat flour, coconut flour, pumpkin pie spice, baking powder, baking soda, and fine sea salt. Mix until everything is just combined; a few lumps are okay!
Pour the batter into the prepared baking dish, smoothing the top gently with a spatula. Bake for 30-35 minutes until it’s springy to the touch and a toothpick comes out clean.
Cool the cake in the pan for a few minutes before transferring it to a wire rack to cool completely. This step is crucial if you’re frosting it later!
Beat the cream cheese until smooth, then mix in the maple syrup and additional vanilla extract until creamy. Frost the cooled cake and slice into 9 delectable pieces.

Optional: Dust with a pinch of cinnamon for an extra autumn touch!
Exact quantities are listed in the recipe card below.

Gluten Free Pumpkin Cake Variations

Feel free to get creative and customize this recipe to suit your taste buds and dietary needs!

Chocolate Delight: Add 1/4 cup cocoa powder to the batter for a rich, chocolate version that pairs perfectly with chocolate frosting.
Nutty Crunch: Stir in 1/2 cup of chopped pecans or walnuts for a delightful crunch that complements the softness of the cake. The added texture will elevate each bite.
Mini Treats: Pour the batter into cupcake tins for adorable mini cakes; just reduce baking time to 20-25 minutes for a fun, bite-sized dessert.
Spiced Pumpkin: Enhance the flavor by adding a teaspoon of ground ginger or cloves to the batter for an extra punch of autumn spice.
Fruity Twist: Fold in a cup of fresh cranberries or diced apples for a burst of fruity flavor and moisture. Perfect for those who love a hint of tartness!
Coconut Cream Frosting: Replace cream cheese with chilled coconut cream whipped until fluffy for a vegan twist on the classic frosting. It offers a luscious tropical taste that’s simply divine!
Maple Glaze: Drizzle a simple maple glaze over the cooled cake made from maple syrup and powdered sugar for a sweet finishing touch. Just whisk together, pour, and indulge!
Zesty Lemon Frosting: For a bright flavor contrast, whip together cream cheese with lemon zest and a squeeze of lemon juice for a refreshing frosting option. This will add a zing to your creation!

Expert Tips for Gluten Free Pumpkin Cake

Room Temperature Ingredients: Make sure your cream cheese is at room temperature for a smooth frosting that spreads effortlessly over the cake.
Whisk Gently: When mixing your dry ingredients, be careful not to overmix. A gentle fold will keep your cake soft and light; overmixing may lead to a dense texture.
Accurate Measurements: Coconut flour absorbs moisture differently than other flours, so use a kitchen scale for accurate measurement to prevent a dry cake.
Frosting Texture: For a fluffier frosting, whip your cream cheese mixture until light and airy before spreading it on the cake.
Baking Time Adjustments: If you’re doubling the recipe, keep an eye on the baking time; it may require about 38-42 minutes in a larger 9×13-inch pan.
Storage Solutions: This Gluten Free Pumpkin Cake can be kept in an airtight container in the fridge for up to 2 days, making it a convenient treat to enjoy anytime!

Make Ahead Options

These Gluten Free Pumpkin Cake options are perfect for busy weeknights or when you want to impress guests with minimal stress! You can prepare the cake batter up to 24 hours in advance by mixing all the ingredients and storing it in an airtight container in the refrigerator—this keeps the flavors vibrant and ready to bake. If you prefer to make the cake itself ahead, it can be baked and stored, unfrosted, for up to 3 days in the fridge. Just allow it to cool completely before wrapping it tightly to maintain its moisture. When you’re ready to serve, simply frost the cold cake with the cream cheese frosting—just as delicious and still incredibly moist!

What to Serve with Gluten Free Pumpkin Cake?

As you celebrate the delightful flavors of fall with your pumpkin cake, consider these delicious pairings to enhance your dessert experience.

Creamy Coconut Ice Cream: Elevates each bite with a refreshing contrast, perfectly balancing the spices of the pumpkin cake. A scoop on the side brings a creamy richness that melts beautifully with warmth.
Chai Latte: The warm spices in chai perfectly complement the fall flavors of the cake, making for a cozy pairing that warms the heart on crisp evenings.
Roasted Spiced Nuts: A crunchy and savory addition that contrasts the cake’s moistness; their flavors enhance the spiced notes while providing a delightful texture.
Maple Glazed Apples: Their natural sweetness mirrors the cake’s flavor while adding a fresh element. Serve them warm for a comforting presentation that feels like a hug in a bowl.
Herbal Tea: A light lavender or chamomile tea serves as a calming contrast to the richness of the cake, helping cleanse the palate between bites.
Walnut Coffee: A rich cup of coffee brewed with hints of walnut elevates the dessert experience, enhancing the cake’s warm, autumnal vibe.
Caramel Drizzle: A drizzle of vegan caramel sauce over the cake adds a sweet, glossy finish that perfectly complements the fluffy cream cheese frosting.
Pumpkin Spice Latte: For a delightful thematic twist, this drink echoes the flavors of the cake while elevating your sensory experience with the smell of warming spices.
Chocolate-Covered Pretzels: The saltiness of the pretzels offsets the sweetness of the cake and brings an exciting crunch, creating a fun and unexpected combination.

How to Store and Freeze Gluten Free Pumpkin Cake

Fridge: Store your Gluten Free Pumpkin Cake in an airtight container for up to 2 days to maintain freshness.

Freezer: For longer storage, wrap the unfrosted cake tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw in the fridge overnight before serving.

Reheating: To warm individual slices, microwave them for about 15-20 seconds or enjoy them at room temperature for a delightful treat.

Frosting Storage: If you have leftover frosting, keep it in the fridge for up to 5 days in a sealed container. Re-whip before using if needed!

Gluten Free Pumpkin Cake Recipe FAQs

How do I choose the right pumpkin for my Gluten Free Pumpkin Cake?
Absolutely! For the best results, look for firm, unblemished pumpkins with a rich orange color. Make sure to select pumpkins that feel heavy for their size. You can use fresh pumpkin puree from a roasted pie pumpkin, or for convenience, canned pumpkin puree works beautifully too. Just ensure it’s 100% pumpkin and not pie filling!

How should I store my Gluten Free Pumpkin Cake?
Very! To keep your cake fresh, store it in an airtight container in the fridge for up to 2 days. If you don’t think you’ll finish it within that time, wrap the unfrosted cake tightly in plastic wrap and then aluminum foil, and freeze it for up to 1 month. Just remember to thaw it in the fridge overnight before serving!

Can I freeze my Gluten Free Pumpkin Cake, and what’s the best way to do it?
Absolutely! To freeze your Gluten Free Pumpkin Cake, let it cool completely after baking. Then, following these steps:

Wrap the unfrosted cake tightly in plastic wrap.
Follow with a layer of aluminum foil for added protection.
Label it with the date and place it in the freezer.
By doing this, the cake retains its moisture and flavor for up to 1 month. When you’re ready to enjoy it, just thaw it in the fridge overnight!

What if my cake comes out too dense or dry?
Not to worry, friend! If your Gluten Free Pumpkin Cake turns out too dense, it may be due to overmixing the batter or improper measuring of dry ingredients, particularly the coconut flour. Always fluff your flour before measuring and avoid overmixing to keep the texture light and airy. If it’s dry, you can brush a little pumpkin spice syrup or simple syrup over the cooled cake to add moisture back in!

Are there any dietary considerations I should keep in mind for my Gluten Free Pumpkin Cake?
Absolutely! This cake is crafted to accommodate various dietary needs, being gluten-free, dairy-free, and vegan-friendly. If you or your guests have nut allergies, be cautious with certain frosting alternatives that may contain nuts. Always check the labels of ingredients like baking powder and any dairy-free cream cheese you choose to make sure they align with your dietary needs.

How do I make my frosting fluffy and delicious?
For a delightful fluffy frosting, I recommend ensuring your cream cheese is at room temperature before mixing. Follow these steps:

Beat the cream cheese in a bowl until smooth and creamy.
Gradually mix in maple syrup and vanilla extract; feel free to add a splash of coconut cream for extra richness!
Whip the mixture for an additional minute or two until light and airy.
This extra step will make your frosting beautifully fluffy, adding a lovely texture to your Gluten Free Pumpkin Cake!