This Pumpkin Spice Cake is one of my favorite fall recipes! You would never know it's gluten-free and dairy-free based on its melt in your mouth texture, and rich, buttery flavor. Plus it's made with wholesome ingredients like pumpkin puree, almond flour, and coconut sugar! And best of all - it takes less than an hour to make from start to finish!

Jump to:

• 🍴 Ingredient Notes
• 🍴 Step by Step Instructions
• How to store leftovers
• 💬 Reviews

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🍴 Ingredient Notes

Dry Ingredients

• Almond Flour - I have not tested with any other flours, but I love almond flour because it gives a light and fluffy consistency. My favorite brands are Bob's Red Mill and Blue Diamond.
• Coconut Sugar - You could use regular sugar, but I prefer coconut sugar because it's unrefined and has more nutritional value!
• Pumpkin Spice Blend - I love the one from Trader Joe's, but most spice companies make pumpkin spice blends. (Frontier Co-Op has great organic options.)
• Eggs - I have not tested this recipe with an egg replacement, but I believe it would work!
• Pumpkin Puree - This adds a creamy texture to the cake - plus it's the star of the show!
• Coconut Oil, Melted - I have not tested this recipe with butter, but I believe it would work.
• Hemp Hearts - The hemp hearts add a nice crunch, but you could skip them and just do a little cinnamon and sugar on top! You could also swap this topping for my Paleo Coffee Cake cinnamon crumble topping!

🍴 Step by Step Instructions

Cake Batter

1. Start by adding almond flour, salt, baking soda, pumpkin spice blend, and cinnamon. Mix with a whisk or fork until fully combined.
2. In a separate bowl add all eggs, coconut sugar, pumpkin puree, coconut oil, and vanilla extract. Blend together using a hand mixer or whisk.
3. Next, pour the dry mixture into the wet mixture, and blend until fully combined. Set aside while you prepare the baking dish.
4. Use a non-stick cooking spray or coconut oil to grease the glass baking dish. (I used a 4x8 pan.)

Hemp Topping

1. For the topping, add hemp hearts, cinnamon, and coconut sugar into a small bowl. Use a spoon to mix until it's fully combined.
2. Pour the cake mixture into the baking dish, and use a spatula or the back of a spoon to smooth it out. Then, add a light even coat of the hemp mixture on top.

Baking

1. Bake the cake at 325 degrees for about 25 minutes. Check with a toothpick or fork - if it comes out clean you'll know it's ready!
2. Remove from the oven, and let cool for at least 30 minutes before slicing.

How to store leftovers

If you have any leftovers, they can be stored at room temperature for a couple days in a glass container. They will store well in the refrigerator for about 7-10 days. After that I would put them in an air tight glass container in the freezer. PRO TIP: Frozen desserts are actually really tasty!!

More pumpkin recipes!

• 10 Pumpkin Puree Recipes
• Healthy Pumpkin Cookies
• Easy No-Bean Pumpkin Chili
• Healthy Pumpkin Ice Cream
• Paleo Pumpkin Pie Bars

After you make this Pumpkin Spice Cake, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love it as much as I do! xo Mariah