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Gluten Free Pumpkin Cake with Cinnamon Frosting from One Lovely Life

Gluten Free Pumpkin Cake with Cinnamon Frosting


  • Author: One Lovely Life
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes hands-on
  • Yield: 1 (8x8) cake (16 slices) 1x

Description

Gluten Free Pumpkin Cake with Cinnamon Frosting – This fluffy, perfectly-spiced pumpkin cake is what fall dreams are made of. It’s the best pumpkin cake I’ve ever tasted! (Paleo-Friendly) 


Scale

Ingredients

FOR THE GLUTEN FREE PUMPKIN CAKE: 

  • 3/4 cup pumpkin puree (not pie filling)
  • 3 eggs
  • 1/3 cup pure maple syrup
  • 1/4 cup avocado oil
  • 1 1/2 tsp. vanilla extract
  • 1 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. cardamom
  • 1/4 tsp. salt
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 2 cups almond flour
  • 1/2 cup arrowroot or cornstarch

FOR THE CINNAMON FROSTING:

  • 1 1/2 cups powdered sugar
  • 2 Tbsp. butter, vegan butter, or ghee (softened)
  • 2 Tbsp. pure maple syrup
  • 12 Tbsp. milk (I use almond milk–use whatever you drink)
  • 1/2 tsp. cinnamon
  • 1/41/2 tsp. vanilla
  • pinch salt (optional)

Instructions

FOR THE GLUTEN FREE PUMPKIN CAKE:

  1. Preheat the oven to 350 degrees F. Line an 8×8″ or 9×9″ square pan with parchment paper.
  2. In a large bowl, combine pumpkin puree, eggs, maple syrup, avocado oil, vanilla, cinnamon, nutmeg, cardamom, and salt. Whisk until smooth.
  3. Sprinkle over almond flour, arrowroot, baking soda, and baking powder. Stir until just combined.
  4. Pour batter into prepared baking dish and smooth the surface with a spatula.
  5. Bake at 350 degrees F. for 25-30 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs.
  6. Allow cake to cool completely before adding frosting.

FOR CINNAMON FROSTING: 

  1. Add powdered sugar, softened butter, syrup, 1 Tbsp. milk, cinnamon, 1/4 tsp. vanilla, and a pinch of salt.
  2. Whip with a hand mixer until completely smooth, adding more milk as needed. (Add milk about 1 tsp. at a time. so you don’t thin it out too much.)
  3. If your frosting is too thin, add more powdered sugar. If it’s too thick to be smooth and spreadable, add milk 1 tsp. at a time.
  4. Spread frosting over cooled cake. Slice and enjoy!

Notes

NUTRITION FACTS = CAKE ONLY (since I know many of you will want to make it with a naturally sweetened frosting.)

CINNAMON FROSTING NUTRITION FACTS. If you’re adding the cinnamon frosting, you’ll add approximately 93 cal + 1.5g fat + 0g protein + 20.5g carbs + 20.2g sugar + 147mg sodium per serving

  • Category: Dessert, Cake
  • Method: Baking
  • Cuisine: American

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