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Almost healthy enough you can eat it for breakfast, this Gluten-Free Pumpkin Cake is a more nutrient dense take on the classic. It’s moist, tender and totally delicious. Top it with a maple cream cheese frosting, or homemade fluff. Either way, it will be welcome at any celebration or holiday dinner (or just a regular tuesday afternoon)!

Gluten free pumpkin cake

Paleo Pumpkin Cake

We’ll never stop loving new pumpkin recipes! And this new Gluten-Free 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.

We wanted to keep this cake simple, so the batter is made all in one bowl, and we’ve made it a sheet cake! That way, no need to fuss with layers and decorating techniques.

It’s the perfect cake to serve at a celebration, family holiday, or an afternoon snack!

The pumpkin cake batter in a bowl next to it fully baked.

Pumpkin Cake Ingredients

  • Pumpkin Puree (homemade or canned)
  • Oat Flour
  • Coconut Flour
  • Pumpkin Pie Spice (make it homemade!)
  • Maple Sugar or Coconut Sugar
  • Eggs
  • Avocado or Coconut Oil
  • Vanilla
  • Baking Powder + Baking Soda
  • Cream Cheese
  • Maple Syrup


Pumpkin: Feel free to use really any type of squash puree here! Or even sweet potato puree!

Flour: This recipe is specifically made for the use of coconut and oat flour together. Unfortunately, we cannot suggest substitutes.

Sugar: To make this using unrefined sweeteners, we’re suggesting maple sugar or coconut sugar for the cake. You cannot substitute honey or maple syrup as it adds too much additional liquid. We haven’t tried brown sugar, but we think it would work as a replacement.

Maple Syrup: If you don’t want to use maple syrup to sweeten the cream cheese frosting, you can swap it out with organic powdered sugar!

Oil: Any type of neutral oil used for baking will work here. You could also use melted butter, though we really preferred the texture and moisture level with neutral-tasting avocado oil (we like Chosen Foods).

Eggs: We haven’t tested this with an egg substitute. Because this recipe relies on four eggs to make the structure work, we are hesitant to try it with an egg substitute. If you do, please let us know how it goes!

Fluffy frosting for healthy pumpkin sheet cake

Tips for Making Maple Cream Cheese Frosting

We LOVED how this cream cheese frosting came out using just maple syrup as the sweetener. At first, when you are making it, you might think it won’t come together. But keep whipping it as eventually, the frosting will thicken up to a lovely consistency.

Our best tip is to make sure your cream cheese has been at room temperature for about an hour. This helps achieve the creamiest frosting. In addition, make sure to beat it well before you add the maple syrup!

Dairy-Free Frosting Options

We’ve opted to top this with a maple cream cheese frosting, but you can feel free to use either a dairy-free cream cheese with this recipe or instead pair it with our Marshmallow Fluff recipe which is dairy and refined sugar-free. This cake is also delicious by itself and can be served alone, but this gluten-free pumpkin cake uses less sugar than most traditional pumpkin cakes so you may notice it more without a frosting.

Sliced gluten free pumpkin cake with cream cheese frosting.

Tips for Making Gluten-Free Cake

  • 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 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.
  • We direct you to use a parchment paper sling to bake the cake in. If you plan to serve the cake inside of the baking pan you do not need to use this. If you want to take the cake out and serve on a different platter the sling will help you easily take it out of the pan.
  • Once it is frosted it needs to be kept in the refrigerator. It can be assembled up to two days in advance. Like most cakes, it will get moister each day it sits.
Healthy pumpkin cake.

Doubling the Recipe

We’ve written this recipe to be baked in an 8″ square baking pan, which will make 9 servings. However, we’ve also tested baking this in a 9×13″ cake pan to make 12-16 servings, and it works really well. When doubling the recipe, you will need to double everything. The baking time will increase by about 10 minutes, for a total bake time of about 38-42 minutes.

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Healthy pumpkin cake.

Gluten Free Pumpkin Cake

5 from 6 votes
Almost healthy enough you can eat it for breakfast, this Gluten-Free Pumpkin Cake is a more nutrient dense take on the classic. It's moist, tender and totally delicious. Top it with a maple cream cheese frosting, or homemade fluff.
Servings 9 Servings
Prep Time 15 minutes
Cook Time 30 minutes


  • 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


  • 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.
  • To the bowl add the oat flour, coconut flour, pumpkin pie spice, baking powder, baking soda and salt mix it together until it's fully combined.
  • 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.
  • Spread the frosting on top of the pumpkin cake.
  • Cut into 9 slices and serve.


Double the recipe to fit in a 9x13 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.


Serving: 1/9 recipeCalories: 354kcalCarbohydrates: 38gProtein: 5gFat: 18gSaturated Fat: 8gCholesterol: 100mgSodium: 190mgFiber: 3gSugar: 20g
Keyword: Gluten Free Pumpkin Cake
Course: Dessert
Method: Bake
Author: Lexi's Clean Kitchen

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Recipe Rating


  1. 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!

  2. 5 stars
    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!

  3. 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!

  4. 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!

  5. 5 stars
    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!!!

  6. 5 stars
    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!!