Gluten Free Pumpkin Cake – a simply spiced and lightly sweetened coconut flour cake topped with a rich and creamy cashew cream frosting!
I’ve gone through a LOT of recipes these past couple of weeks.
Mike & I are flying to Arizona next week to stay with my family for about a month over Thanksgiving and I’ve been trying to fit about two months of work in two weeks so that I’m not stressing about it too much there.
Out of all of the recipes I’ve made – this paleo/gluten free pumpkin cake is hands down both of our favourites.
Let’s make it your favourite too, shall we?
How to Make: Paleo Gluten Free Pumpkin Cake
Altogether this cake is super easy to make. The cake itself is made up of only 10 ingredients and altogether this can be made start to finish in easily under an hour.
The cake portion for this recipe comes from my simple, paleo coconut flour cake. Despite the fact that it’s a paleo cake made with coconut flour it can easily passes off as a standard, grain based flour cake.
As seen in the pictures above this cake comes together fairly easily. It’s really just a matter of mixing together your wet ingredients and then adding in the dry until a thick batter forms.
Spoon the batter into an 8x8inch baking tin and bake at 350 for about 30 minutes.
While the cake is baking you can move on to prep your cashew cream. This is a really simple maple frosting also seen on my paleo pumpkin spice donuts. Once your cashews have soaked and softened in water for a couple of hours this comes together in minutes.
All you need to do is throw the cashews into a blender along with the remaining ingredients and blend until you get a thick, glossy cream like in the picture on the right below. Taste and season the cream with a little more sweetener if needed and that’s it!
Once your cake has baked and cooled you can frost and decorate as you like.
Don’t forget to #asaucykitchen on instagram if you try this Gluten Free Pumpkin Cake! We love seeing what you make! You can also post your pictures to my facebook page!
- 4 eggs
- 1/3 cup coconut oil, melted
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon apple cider vinegar
- 1 cup pumpkin puree
- 1/2 cup coconut flour
- 1/2 cup tapioca flour, (you can use almond flour instead here)
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3/4 cup cashews, soaked in water for at least 3 hours
- 1 teaspoon lemon juice
- 2 tablespoons coconut oil, melted
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons pecans, roughly chopped, optional
- Preheat your oven to 350°F/180°C. Grease or line an 8 inch square cake tin. Set aside.
- Beat the eggs in a medium sized bowl. Add the vanilla, the honey (or maple syrup), oil, vinegar and pumpkin to the eggs. Mix thoroughly.
- Add in the coconut flour, tapioca flour, cinnamon and baking soda. Whisk to combine
- Pour the batter into your prepared cake tin. Smooth over so it's evenly spread in the pan. Place in the bottom third of the oven and bake for 28-30 minutes or until cooked in the centre. To check for doneness prick the centre of the cake with a knife or toothpick - if it comes out clean it's done.
- Drain the water from the cashews that have been soaking and place the cashews in a blender with all of the other frosting ingredients and blend until smooth.
- Once the cake has cooled, frost and top with chopped pecans. Enjoy!
Store this in the fridge for up to 5 days.