This pumpkin cake is so soft and fluffy! It is truly one of my new favorite desserts to make for the upcoming holidays. I promise everyone will love it. This pumpkin cake is paleo, gluten-free, dairy-free, refined sugar-free, and oh so delicious!
I love to make this around the holiday season! I pair it with a batch of my flourless brownies and cheesecake filled pumpkin cookies!
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Ingredients
Here are the ingredients you'll need:
- pumpkin puree
- coconut oil
- egg
- almond flour
- baking soda
- pumpkin pie spice and cinnamon
- sugar substitute
- coconut sugar
- coconut milk, canned
- maple syrup
See recipe card for quantities.
Storage
Store in the fridge for up to 4 days!
Top tip
Make sure your coconut cream is cold when you are making the frosting!
FAQ
Yes, if you don't want to use the coconut frosting recipe, you can totally use any frosting you'd like!
I have only tried this recipe using the ingredients listed, however, my best guess for a sub would be gluten-free all-purpose flour.
You can use regular granulated sugar instead or just use all coconut sugar.
Paleo Pumpkin Cake
Ingredients
Method
- Preheat oven to 350℉ and line a 8x8 pan with parchment paper.
- In a bowl using a hand mixer (or a stand mixer), whip together the softened coconut oil and sugars until fluffy. Mix in the egg, pumpkin and spices. Fold in the baking soda and almond flour until you have a dough.
- Press this dough into the prepared pan and bake for about 23-25 minutes. Let cool while you make the frosting.
- Using a hand mixer, whip the cold coconut cream until fluffy. Add in the vanilla and spice and continue whipping until you have your desired consistency.
- Spread the frosting evenly over the cake, slice, and enjoy!
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