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–+ servings
Pumpkin spice cake slices stacked on top of each other.

Pumpkin Spice Cake

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!
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling 30 minutes
Total Time 1 hour 10 minutes
Course Dessert, Snack
Cuisine American
Servings 8
Calories 264 kcal

Equipment

  • Glass Baking Dish

Ingredients
  

Dry Ingredients

  • 2 Cups Almond Flour
  • 1 Teaspoon Cinnamon
  • ½ Teaspoon Baking Soda
  • ¼ Teaspoon Pumpkin Spice Blend
  • ¼ Teaspoon Salt

Wet Ingredients

  • 2 Medium Sized Eggs Room Temperature
  • ¼ Cup Coconut Sugar
  • ⅓ Cup Pumpkin Puree
  • 2 Tablespoons Coconut Oil, Melted
  • 1 Teaspoon Vanilla Extract

Hemp Topping

  • 3 Tablespoons Hemp Hearts
  • 1 Tablespoon Coconut Sugar
  • ½ Teaspoon Cinnamon

Instructions
 

Cake Batter

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

Hemp Topping

  • For the topping, add hemp hearts, cinnamon, and coconut sugar into a small bowl. Use a spoon to mix until it's fully combined.
  • 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

  • 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!
  • Remove from the oven, and let cool for at least 30 minutes before slicing.

Nutrition

Serving: 1gCalories: 264kcalCarbohydrates: 13gProtein: 10gFat: 21gSaturated Fat: 5gTrans Fat: 1gCholesterol: 41mgSodium: 170mgPotassium: 39mgFiber: 4gSugar: 6gVitamin A: 1679IUVitamin C: 1mgCalcium: 80mgIron: 2mg
Keywords almond flour pumpkin cake, gluten free pumpkin spice cake, healthy pumpkin spice cake, paleo pumpkin spice cake
Did you make this recipe?Tag @freshwaterpeaches on Instagram!