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As the crisp air of autumn settles in, the world around us begins to transform into a vibrant palette of oranges, yellows, and browns. With the arrival of the fall season comes an undeniable craving for pumpkin-based desserts that warm the soul and bring comfort to chilly evenings. From spiced lattes to creamy pies, pumpkin has carved out its place in our hearts and kitchen traditions. One dessert that stands out among the rest is pumpkin cake—a moist, flavorful treat that embodies the essence of autumn.

Pumpkin Cake (gluten-free)

Warm up this fall with our Heavenly Gluten-Free Pumpkin Cake, a moist and flavorful dessert that captures the essence of autumn! Perfect for those with gluten sensitivities, this cake uses almond and coconut flours to deliver the same delicious taste without compromise. Infused with aromatic spices like cinnamon and nutmeg, it’s a delightful treat for any occasion. Try it today and bring a slice of fall into your home! #GlutenFree #PumpkinCake #FallBaking #HealthyDesserts #AutumnFlavors #BakingJoy
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Ingredients
  

1 ½ cups gluten-free all-purpose flour

1 cup canned pumpkin puree

½ cup coconut sugar (or brown sugar)

½ cup maple syrup

½ cup melted coconut oil

3 large eggs

1 teaspoon vanilla extract

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

¼ teaspoon ground cloves

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with coconut oil and line the bottom with parchment paper.

    Mix Wet Ingredients: In a large mixing bowl, whisk together the canned pumpkin puree, melted coconut oil, coconut sugar, maple syrup, eggs, and vanilla extract until smooth and well combined.

      Combine Dry Ingredients: In a separate bowl, sift together the gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.

        Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Make sure not to overmix; a few lumps are fine.

          Pour into Pan: Pour the batter into the prepared cake pan and spread evenly.

            Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

              Cool: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.

                Serve: Once cooled, you can frost with your favorite gluten-free frosting or enjoy it plain with a dusting of powdered sugar.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 8