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This Gluten Free Pumpkin Cake recipe is almost healthy enough to eat for breakfast! A more nutrient-dense take on a classic dessert, it’s moist, tender, made in a sheet pan, and totally delicious.
Topped with maple cream cheese frosting or homemade marshmallow fluff, this gluten-free, dairy-free, nut-free, Paleo, and vegan, healthy pumpkin cake is a welcome addition to any celebration, holiday dinner, or just a regular day!
Easy Gluten Free Pumpkin Cake Recipe
We’ll never stop loving pumpkin recipes like chocolate chip pumpkin scones and easy pumpkin soup! And this healthy pumpkin cake is an absolutely delicious addition to the annual pumpkin recipes we all love to make.
Aside from the fact that this pumpkin cake is just darn delicious, our version is so much more nutrient-dense and healthier than a traditional cake. The cake itself is also dairy-free and paleo. Plus, we give options below for changing out the cream cheese frosting to fit a variety of dietary needs and flavor preferences.
We wanted to keep this cake simple. So, the cake batter is made all in one bowl, and we’ve made it a sheet cake! That way, there’s no need to fuss with layers and decorating techniques. It’s the perfect dessert to serve at a celebration, family holiday, or an afternoon snack!
Ingredients Needed and Substitutions
*Scroll down to the recipe card for the full recipe and ingredient list!
- Eggs: These provide structure, helping the cake hold its shape. We haven’t tested this reicpe with egg substitutes and can’t guarantee your results if you do.
- Sweetener: Maple sugar or coconut sugar add the perfect touch of sweetness while keeping the batter moist.
- Pumpkin Puree: We use homemade pumpkin puree, but store-bought varieties also work. Just make sure to use pure pumpkin, not pumpkin pie filling!
- Avocado Oil: Feel free to substitute melted coconut oil if preferred.
- Vanilla Extract: Adds a subtle vanilla taste throughout the cake.
- Flour: A combination of oat flour and coconut flour helps keep the cake soft while providing enough structure for it to hold its shape. We don’t recommend substituting other flours!
- Pumpkin Pie Spice: Use homemade pumpkin pie spice or a store-bought variety.
- Baking Soda and Baking Powder: These act as leaveners, helping the cake rise. Make sure they’re fresh for the best results!
Kitchen Tools I Use
How to Make Healthy Gluten Free Pumpkin Cake
- Prepare: Preheat your oven to 350ºF. Then, coat a square baking dish with cooking spray, and make a parchment paper sling.
- Whisk the wet ingredients: Add the eggs, sugar, pumpkin, oil, and vanilla to a large bowl, and whisk to combine.
- Add the dry ingredients: Add the dry ingredients to the bowl, and gently mix just until combined.
- Bake: Transfer the batter to the prepared baking pan, smoothing out the top. Then, bake until the top is puffy and the center springs back when gently pushed.
- Cool: Transfer the cake to a wire rack to cool completely.
- Serve: Add the maple cream cheese frosting or your topping of choice, slice, and enjoy!
Frosting Options
We LOVED the flavor of a simple cream cheese frosting using cream cheese, maple syrup, and vanilla! Just combine the ingredients, whipping until a thick frosting forms, and spread it over the cake. Easy peasy.
If you prefer, you can use homemade marshmallow fluff instead for a dairy-free option. Or, serve the cake on its own or with a dusting of powdered sugar. No matter what, it’s always delicious!
Baking Tips
- Sift your oat and coconut flour first if they are lumpy. It makes it easier to fully incorporate.
- Use an electronic kitchen scale if you have one. It makes it easier to measure the gluten-free flours, and we’ve included grams in the ingredient list.
- Gluten-free cakes are a little trickier to check when they are done. Some signs to look out for: the cake is nice and golden brown, it has completely puffed up throughout, cracks are not uncommon, when you stick a toothpick it should come out clean, and when you gently press in the center of the cake it will spring back as opposed to leaving a dent (which is a sign it is underdone).
- Let the cake cool completely before frosting.
- The cake can be made up to one day in advance. Leave it at room temperature covered until ready to frost.
Recipe FAQs
Yes! We’ve tested this recipe in a 9×13-inch cake pan, making 12 to 16 servings, and it works really well. When doubling the recipe, you will need to double all the ingredients, and the baking time will increase by about 10 minutes. Keep a close eye on the oven, and remove the cake as soon as it’s fully cooked.
Stored in an airtight container frosted or unfrosted cake will stay fresh in the refrigerator for up to 2 days. Like most cakes, it will become more moist as it sits.
Yes! Leave the cake unfrosted. Then, once cool, wrap leftovers in plastic wrap followed by aluminum foil, and store it in the freezer for up to 1 month. Thaw in the fridge overnight when you’re ready to eat.
More Easy Cake Recipes
Watch the video:
Gluten Free Pumpkin Cake
Ingredients
- 4 large eggs
- 1 cup maple sugar or coconut sugar
- 1 cup pumpkin puree homemade or canned
- ¼ cup avocado oil or melted coconut oil
- 1 teaspoon vanilla
- ¾ cup 90 grams oat flour
- 1/2 cup 56 grams coconut flour
- 1-1/2 teaspoons pumpkin pie spice
- 1-1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch fine sea salt
- 8 ounces cream cheese cubed, (at room temperature for 1 hour)
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350ºF. Prepare a 8 x 8″ square baking dish by coating with cooking spray and making a parchment paper sling. Set aside.
- Add the eggs, maple sugar, pumpkin, oil and vanilla to a large bowl and whisk together until fully combined.4 large eggs, 1 cup maple sugar or coconut sugar, 1 cup pumpkin puree, ¼ cup avocado oil or melted coconut oil, 1 teaspoon vanilla
- To the bowl add the oat flour, coconut flour, pumpkin pie spice, salt, baking powder, baking soda and salt mix it together until it's fully combined.¾ cup 90 grams oat flour, 1/2 cup 56 grams coconut flour, 1-1/2 teaspoons pumpkin pie spice, 1-1/2 teaspoon baking powder, 1/2 teaspoon baking soda, Pinch fine sea salt
- Transfer the batter into the prepared baking dish and smooth down the top with an offset spatula.
- Baking in the middle rack for 30-35 minutes, or until the top is puffy and it springs back when lightly pushed down in the middle.
- Transfer to a cooling rack and let cool completely.
- Add cream cheese to the bowl of an electric mixer. Mix on high speed for 2 minutes, until very smooth, scraping down the bowl once or twice. Add maple syrup and vanilla and beat on high speed until lightened and fluffy, about 2-3 minutes.8 ounces cream cheese, 1/3 cup maple syrup, 1 teaspoon vanilla extract
- Spread the frosting on top of the pumpkin cake.
- Cut into 9 slices and serve.
Notes
- Double the recipe to fit in a 9×13 inch cake pan to make 12-16 servings. When doubling the recipe, you will need to double all of the ingredients. The baking time will increase by about 10 minutes, for a total bake time of about 38-42 minutes.
- Stored in an airtight container frosted or unfrosted cake will stay fresh in the refrigerator for up to 2 days. Like most cakes, it will become moister as it sits.
- Freeze unfrosted cake wrapped in plastic wrap followed by aluminum foil for up to 1 month. Thaw in the fridge overnight.
1-1/2 teaspoons pumpkin pie spice
1-1/2 teaspoon baking powder
Does this mean “1/2” a teaspoon or “one and a half teaspoon”?
When you double or triple the recipe, it only changes the “1/2”, not the “1-“, but I’m not sure why it isn’t just written “1/2” like right below it. Can you please clairify! Thanks so much!
This cake is amazing! I am a bit surprised there aren’t more reviews. Before having Food Allergies, I would eat this delicious pumpkin bars cake that I have tried to replicate with dietary restrictions but failed to find anything until finding this recipe. It is the best pumpkin cake I’ve had. The perfect holiday dessert!
I brought this pumpkin cake to a birthday last night and everyone loved it! I never told anyone that it was gluten-free and they had no idea. I made mine into cupcakes and it made 12. This is seriously the best pumpkin cake recipe I’ve tried!
Anything we can sub in for the coconut flour? I have like a bazillion types of GF flours on hand but not coconut.
so sorry! we haven’t tested it with a different combo.
Melt in your mouth pumpkin cake! I was very excited at the texture and flavor. I did substitute brown sugar as I didn’t have maple or coconut sugar. And if you can tolerate dairy, I highly recommend frosting with the maple cream cheese frosting. And surprisingly, it is not overly sweet. Loved it!
I made this into muffins and it was a hit with my 3 boys! So yummy!!
This cake is amazing. I brought it to Bible study and NO one could tell it was gluten free. The moisture and crumb are perfect. Not to mention the fact that I can finally eat cream cheese frosting- bc there’s no powdered sugar! The maple and vanilla flavor are perfect on the spiced cake. This is a keeper, to pull out every year. And yes, it makes great breakfast!
Makes my day! So happy.
This recipe exceeded my expectations! The texture/crumb is incredible for a GF bar. I haven’t even made the frosting to put on top yet but it’s amazing as is. I made this to take to Thanksgiving dinners with me so I can still have dessert and I’m so glad I did. Thank you!!!
Thanks so much for sharing, Trisha! So happy you enjoyed!
My family and I love this cake SO much! I made it for the first time 2 weeks ago and I have made it 3 times in that 2 weeks; doubling the recipe each time ?. I’ll be making it again for Thanksgiving. Thank you for giving me something I can eat that is also easy to whip up in a jiffy! The only thing I’ve modified slightly is the amount of maple syrup in the frosting. I found that it makes it a little more fluffy but still mouthwateringly delicious!!
We are SO GLAD you enjoyed it! Thanks for sharing!
Made with 3/4 cup sugar instead of 1, and it is delish! Best flavor is day 2 or 3 rather than fresh. I also used date paste in the frosting instead of syrup to make the frosting free of refined sugar and to make more of a caramel cream cheese flavor frosting. Wonderful!
Question: how long should it last in the fridge before needing to be frozen? I put it in fridge right after cooling it, and the frosting isn’t directly ON the cake (that way I can enjoy a piece unfrosted or frosted, depending on my mood.)
very nice version of pumpkin cake, will even eat it for breakfast, thank you!
Thank you! So happy you enjoyed!
Is there a specific brand of oat flour that you recommend?
We’ve had success with Bob’s Red Mill and Arrowhead Mills.
What a delicious and easy recipe. My family loves the cake. I could eat this cake for breakfast. ?