Ultimate Gluten-Free Almond Flour Pumpkin Cake with Tangy Cream Cheese Frosting
Prepare to fall in love with this incredibly soft, tender, and wonderfully fluffy Almond Flour Pumpkin Cake. Crafted with pure pumpkin, a harmonious blend of warm autumn spices, and nutrient-rich almond flour, this cake is a celebration of fall flavors. Not only is it naturally gluten-free, making it a perfect treat for those with dietary restrictions, but it’s also crowned with a luscious, tangy cinnamon cream cheese frosting that perfectly complements the cake’s richness. Get ready for your new favorite seasonal dessert!
Table of contents
- What makes this almond flour pumpkin cake so good?
- Ingredients and substitutions
- How to make pumpkin cake with almond flour
- Measuring ingredients for gluten-free baking
- Storage and freezing tips for optimal freshness
- Key recipe tips for a perfect almond flour pumpkin cake
- Recipe FAQs: Your questions answered
- More delightful pumpkin recipes
- More almond flour cake recipes to explore
If you’re a fan of gluten-free baking, especially with almond flour, you’ll know it’s a versatile and forgiving ingredient. With the vibrant fall season in full swing and the joyous holidays fast approaching, creating a perfect pumpkin cake using almond flour was a top priority on my baking list. This recipe truly exceeded expectations, offering a simple yet profoundly satisfying baking experience.
What makes this specific pumpkin cake so remarkable is its incredible ease of preparation coupled with an absolutely perfect texture. The addition of real pumpkin not only imparts a rich, earthy sweetness but also contributes to the cake’s exceptional moistness. This natural sweetness is beautifully enhanced by the aromatic pumpkin spice blend and a touch of cinnamon, creating a comforting flavor profile. Almond flour, known for its fine texture, plays a crucial role in keeping the cake incredibly moist and tender. To elevate the texture further and ensure a soft, fluffy crumb, a strategic amount of tapioca flour is incorporated, making every bite a delight. This thoughtful combination results in a gluten-free cake that rivals, if not surpasses, its traditional counterparts.
For those looking for more delicious almond flour creations perfect for the holiday season, don’t miss out on this delightful almond flour orange cranberry bread, bursting with citrus and tart notes, or this wonderfully spiced almond flour gingerbread cake, which captures the essence of festive cheer.
What makes this almond flour pumpkin cake so good?
This almond flour pumpkin cake isn’t just another dessert; it’s a carefully crafted delight designed for ease, flavor, and incredible texture. Here’s why it’s destined to become your favorite fall bake:
- Effortless Single-Layer Baking: This recipe focuses on simplicity, featuring an easy-to-manage single-layer cake that saves time and stress, perfect for busy bakers.
- Irresistibly Soft and Fluffy Texture: Thanks to the perfect blend of almond and tapioca flours, this cake boasts a uniquely delicate, moist, and fluffy crumb that melts in your mouth.
- Rich with Pure Pumpkin and Warm Spices: Infused with genuine pumpkin puree and a medley of comforting spices, every bite delivers the authentic, aromatic flavors of autumn.
- Crowned with the Best Cinnamon Cream Cheese Frosting: The cake is beautifully complemented by a luscious, tangy cream cheese frosting, elevated with a hint of cinnamon for an extra layer of warmth and flavor.
- Simple Recipe, Perfect for the Holidays: Its straightforward preparation and impressive results make it an ideal dessert for family gatherings, potlucks, or a cozy evening at home during the festive season.
Ingredients and substitutions for your perfect pumpkin cake
Achieving the perfect texture and flavor in this almond flour pumpkin cake starts with understanding each ingredient’s role. Below is a detailed overview of the key components and recommended substitutions to ensure your cake turns out flawlessly. The complete list of ingredients and exact quantities can be found in the recipe card at the end of this post.
- Pure Pumpkin: This is the heart of our pumpkin cake! It’s crucial to use pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling comes pre-sweetened and pre-spiced, which will drastically alter the flavor and sugar balance of this recipe. Look for cans that list only “pumpkin” as the ingredient.
- Fine Blanched Almond Flour: For a cake that is truly light and fluffy, fine blanched almond flour is essential. This type of almond flour is made from blanched almonds (skins removed) and ground very finely, contributing to a tender crumb. Avoid almond meal, which has a coarser texture and will result in a denser, heavier cake.
- Tapioca Flour (also known as Tapioca Starch): This ingredient is key to achieving the soft and fluffy texture in gluten-free baking. Tapioca flour provides elasticity and lightness that almond flour alone can’t achieve, preventing the cake from becoming too dense. Do not substitute with other flours unless specifically noted in gluten-free baking guides, as it will affect the final texture.
- Large Eggs: Eggs provide structure, moisture, and act as a leavening agent, helping the cake rise. For best results, ensure your eggs are at room temperature. This allows them to emulsify more easily with the sugar and other wet ingredients, leading to a smoother, more uniform batter and a better overall cake texture.
- Granulated Sugar: While many pumpkin recipes use brown sugar, I found that granulated sugar provided a superior texture for this particular almond flour cake. Its fine crystals dissolve smoothly, contributing to a tender and consistent crumb. You can also use cane sugar as a direct substitution for granulated sugar.
- Pure Maple Syrup: Maple syrup adds an extra layer of moisture and a subtle, complementary sweetness that pairs beautifully with pumpkin and spices. Always use pure maple syrup, not pancake syrup, which is typically corn syrup with artificial flavorings. This recipe has not been tested with other liquid sweeteners, so results may vary.
- Olive Oil (or other neutral oil): Incorporating oil into the batter is vital for a truly tender and moist cake. I experimented with less oil and more pumpkin, but found the resulting texture to be significantly denser and more spongy. A neutral-flavored oil like olive oil, avocado oil, or grapeseed oil works best, ensuring the pumpkin and spice flavors shine through.
- Pumpkin Pie Spice & Ground Cinnamon: These warm spices are what give our pumpkin cake its signature autumn aroma and flavor. Feel free to adjust the quantities slightly to your personal preference, adding a little more if you love a strong spice kick.
How to make pumpkin cake with almond flour
Creating this delicious almond flour pumpkin cake is a straightforward process, perfect for bakers of all skill levels. The key to successful gluten-free baking, especially with almond flour, is gentle mixing and precise measurements. Remember not to overmix the batter, as this can lead to a tougher texture. Below is a step-by-step guide with accompanying photos to walk you through the process. For precise measurements and further details, please refer to the comprehensive recipe card at the end of this post.
Measuring ingredients for gluten-free baking
Accurate measurement is paramount in all baking, but it becomes especially critical when working with gluten-free flours like almond and tapioca. These flours behave differently than traditional wheat flour, and even slight variations in quantity can significantly impact the final texture of your cake. For optimal convenience, US cup measurements are included in the recipe card. However, to achieve the most precise results, particularly for the flours, I highly recommend using a kitchen scale to weigh your ingredients when grams (g) are provided. This ensures consistency and prevents issues like a dry or overly dense cake. For liquid ingredients, such as milk or oil, use a liquid measuring cup for milliliters (ml). Smaller quantities, like spices and leavening agents, are typically measured with teaspoons and tablespoons, and should be leveled carefully.
Storage and freezing tips for optimal freshness
Proper storage is key to maintaining the freshness and deliciousness of your almond flour pumpkin cake. Here’s how to keep it at its best:
Storage: If you plan to enjoy the cake within a few days, the unfrosted cake can be stored in an airtight container at room temperature for up to 3 days. However, once frosted with the cream cheese icing, the cake must be stored covered in the refrigerator. This is due to the dairy in the frosting. When refrigerated, the frosted cake will remain fresh and delicious for up to 5 days. Be sure to bring it to room temperature for about 30 minutes before serving for the best flavor and texture.
Freezing: This cake freezes beautifully, making it perfect for preparing ahead or saving for later. First, ensure the cake is completely cooled. For best results, it’s advisable to freeze the cake unfrosted. Wrap the cooled cake tightly in several layers of plastic wrap, then an additional layer of aluminum foil to prevent freezer burn. Place it in a freezer-safe container or a large resealable freezer bag. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, simply transfer the cake to the refrigerator to thaw overnight, or let it thaw at room temperature for a few hours. Once thawed, you can prepare and apply the fresh cream cheese frosting before serving.
Key recipe tips for a perfect almond flour pumpkin cake
To ensure your almond flour pumpkin cake is nothing short of perfect, keep these essential tips in mind. They’ll help you navigate the nuances of gluten-free baking and achieve a delightfully moist and fluffy result every time.
- Avoid Overmixing the Batter: This is a golden rule for many baked goods, and even more so for almond flour cakes. Overmixing can develop any inherent elasticity in the tapioca flour and cause air bubbles to escape, resulting in a dense, heavy, or rubbery cake. Mix only until the ingredients are just combined and no dry streaks of flour remain.
- Experiment with Frosting Flavors: While the cinnamon cream cheese frosting is divine, feel free to get creative! For a different twist, try this rich peanut butter cream cheese frosting, an indulgent chocolate peanut butter frosting, or a healthier, yet equally decadent chocolate avocado frosting. Each offers a unique flavor profile that pairs wonderfully with pumpkin.
- Dairy-Free Adaptation: Making this recipe dairy-free is entirely possible for those with lactose sensitivities or vegan preferences (for the frosting, as the cake itself contains eggs). Simply substitute plant-based butter and cream cheese for their dairy counterparts in the frosting recipe. For specific guidance on dairy-free frosting, you can follow the detailed instructions found in my banana cake with oil recipe.
- Adjust Frosting Consistency and Sweetness: If you prefer a thicker, stiffer cream cheese frosting, gradually add more sifted powdered sugar until you reach your desired consistency. For a less sweet frosting, you can start with slightly less powdered sugar and add more to taste.
- Precise Flour Measurement: If you do not have a kitchen scale (which is highly recommended for gluten-free baking), ensure you measure your almond and tapioca flours using the “spoon and level” method. Gently spoon the flour into your dry measuring cup until it overflows, then level it off with the back of a knife or straight edge. Avoid scooping directly with the measuring cup, as this can compact the flour and lead to excessive amounts.
- Bring All Cold Ingredients to Room Temperature: For the best emulsion and smoothest batter, ensure all cold ingredients, especially eggs, butter, and cream cheese, are brought to room temperature before mixing. This allows them to combine more uniformly, preventing curdling in wet ingredients and lumps in frosting.
Recipe FAQs: Your questions answered
My almond flour cake recipes, including this pumpkin cake, rely on eggs for essential leavening, moisture, and structural integrity. Eggs are particularly crucial in gluten-free baking to provide structure that gluten typically offers. While some egg substitutes exist, I have not extensively tested this specific recipe with them, and therefore cannot guarantee the same tender and fluffy results without eggs. It would likely require significant adjustments to other ingredients to compensate.
This recipe is specifically developed and tested with the precise combination of fine blanched almond flour and tapioca flour. These two flours work synergistically to create the desired soft, moist, and fluffy gluten-free texture. Substituting other gluten-free flours (like coconut flour, oat flour, or different starch blends) or wheat flours will alter the liquid absorption, structure, and overall texture of the cake significantly, and may require substantial adjustments to other ingredients and liquid amounts. For recipes made with wheat flours, I recommend checking out this classic pumpkin bundt cake or a simpler pumpkin snack cake.
This recipe is optimized for an 8-inch square pan, which yields a perfect thickness and baking time. You can also successfully use a 9-inch round cake pan for a slightly thinner cake. If you only have a 9-inch square pan, you can still use it, but be aware that the cake will not be as high, and you’ll need to reduce the baking time by approximately 5 minutes, as thinner cakes bake faster. While I haven’t tested this specific recipe in a loaf pan, it could potentially work in an 8.5 x 4.5 inch loaf pan, but you would need to significantly increase the baking time by about 20-25 minutes, and monitor it closely for doneness.
Homemade pumpkin puree, made from fresh pumpkin, tends to have a higher water content compared to canned pure pumpkin. This added liquid can drastically throw off the delicate balance of ingredients in baked goods, leading to a cake that is too wet, dense, or spongy. For this reason, I generally avoid baking with homemade pumpkin puree unless it has been thoroughly drained or cooked down to a much thicker consistency. For best and most consistent results, I recommend sticking with commercially canned pure pumpkin puree, ensuring it’s not pumpkin pie filling.
For this recipe, a neutral-flavored oil is recommended to allow the pumpkin and spice flavors to shine without interference. Olive oil (light or regular, not extra virgin as its flavor can be too strong), avocado oil, or grapeseed oil are excellent choices. These oils contribute to the cake’s tender texture and moist crumb without adding any overpowering taste.
More delightful pumpkin recipes
If you’re still craving the comforting flavors of pumpkin, be sure to explore these other fantastic recipes:
- Pumpkin Banana Muffins
- Pumpkin Banana Bread
- Air Fryer Pumpkin Fries
- Air Fryer Pumpkin Seeds
More almond flour cake recipes to explore
And for those who appreciate the unique qualities of almond flour baking, here are more delicious cake recipes to add to your repertoire:
- Almond Flour Orange Cake
- Almond Flour Apple Cake
- Almond Flour Banana Cake
- Almond Flour Cupcakes
We hope you enjoy baking and savoring this incredible Gluten-Free Almond Flour Pumpkin Cake as much as we do! Your feedback means the world to us. If you try this recipe, we’d absolutely love to hear what you think in the comments section below! Happy baking!
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Almond Flour Pumpkin Cake
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Author: Leanne
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 (175°C). Grease an 8-inch square pan and line it with slightly overhanging parchment paper to create “slings” for easy removal.
- In a medium-sized bowl, thoroughly whisk together the almond flour, tapioca flour, pumpkin pie spice, cinnamon, baking powder, and salt until there are no lumps and all ingredients are evenly distributed.
- In a separate large bowl, whisk together the room temperature eggs and granulated sugar vigorously until the mixture is light, pale, and slightly frothy.
- Add the pure pumpkin puree, maple syrup, olive oil, and vanilla extract to the egg mixture. Whisk until all these wet ingredients are fully combined and smooth.
- Gradually add the whisked dry ingredients to the wet mixture. Use a rubber spatula to gently fold them in until just combined. It’s crucial not to overmix at this stage; a few small lumps are okay.
- Pour the cake batter into your prepared 8-inch square pan. Use an offset spatula or the back of a spoon to gently spread the batter evenly across the pan, ensuring a flat top.
- Bake for 27-29 minutes, or until a wooden toothpick inserted into the exact middle of the cake comes out clean. The top should be golden brown and the edges slightly pulled away from the pan.
- Allow the cake to cool completely in the pan on a wire rack before attempting to frost it. Frosting a warm cake will cause the icing to melt and slide off.
- To make the frosting: In a mixing bowl, combine the room temperature full-fat cream cheese and unsalted butter. Use an electric mixer on medium-high speed to cream them together until smooth and fluffy. Add the vanilla extract and ground cinnamon, beating until well combined. Gradually add the sifted powdered sugar, a half cup at a time, beating until the frosting is smooth, creamy, and reaches your desired consistency.
- Once the cake is completely cooled, spread the luscious cinnamon cream cheese frosting evenly over the top. Use the parchment paper overhang to lift the cake easily out of the pan. Cut into individual pieces and serve immediately. Store any leftover frosted cake covered in the fridge for up to 5 days.
Notes
- Always use pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices that will affect the cake’s flavor balance.
- If you’re not using a kitchen scale, make sure to measure your flours precisely using the “spoon and level” method with a dry measuring cup to avoid a dense cake.
- It is critically important not to overmix the cake batter. Overmixing can lead to a tough and dense texture in gluten-free cakes. Mix only until the ingredients are just combined.
- To make the frosting dairy-free, substitute plant-based butter and cream cheese. For detailed instructions on preparing dairy-free frosting, refer to my banana cake with oil recipe.
- For a thicker and sweeter cream cheese frosting, incrementally add more sifted powdered sugar until you achieve your preferred consistency and sweetness level.
- For more detailed advice, substitution ideas, and troubleshooting tips, be sure to review the extended sections and FAQs above the recipe card.