Moist and tender Almond Flour Pumpkin Cake made with all wholesome ingredients. This warmly-spiced pumpkin ginger cake makes an amazing healthy dessert for fall and the holiday season.
For those who love healthier desserts with less sugar, this easy pumpkin cake is pure gold! It is naturally gluten-free, grain-free, refined sugar free, dairy-free, and lower in sugar.
Wrapped in a blanket of warm spices, this cozy cake is a hug for the belly and soul. It has the perfect light and air texture and is teaming with pumpkin flavor.
For me, it is perfectly sweet, though it is easy to add some granulated sweetener for those who prefer sweeter treats.
Healthy and humble enough for everyday enjoyment, and delicious enough for serving at a special occasion, I see this grain free pumpkin cake as being the ideal holiday treat!
If you’re looking for a sweeter cake with a traditional pumpkin cake consistency, make my Pumpkin Cake with Cream Cheese Frosting.
Let’s discuss the simple ingredients for this healthy pumpkin cake recipe. The full list of ingredients can be found at all grocery stores.
Almond Flour Pumpkin Cake Ingredients:
Canned Pumpkin Puree: The star of the show here! We need canned pumpkin puree to bring moisture, volume, and subtle pumpkin flavor to this gluten-free pumpkin cake recipe.
Be sure the ingredient label specifies that there is pure pumpkin only in your can. Pumpkin pie filling contains sugar and spices, which we don’t need.
Finely Ground Almond Flour: Taking the place of regular all-purpose flour, we use grain-free almond flour. It brings protein, fiber, and healthy fats to the cake in addition to rich flavor and fluffy texture.
Large Eggs: A couple of eggs help the cake batter rise into a fluffy texture. I haven’t had luck with egg replacers like flax eggs in almond flour recipes, so I don’t recommend going egg-free with this recipe unless you are willing to experiment.
Pure Maple Syrup: The sweetener! Pure maple syrup makes a perfectly sweet cake and imparts subtle maple flavor.
Avocado Oil: A little avocado oil contributes to the moisture content and the rich flavor and moist texture. You can replace it with olive oil or melted coconut oil or melted butter if you prefer.
Fresh Ginger: Bringing a big mild spice flavor, fresh ginger adds a layer of nuance to the flavor profile here. Don’t skip it unless you’re ginger-averse.
Pure Vanilla Extract: Adds lovely warm flavor to the cake.
Baking Powder: The leavening agent, which aids with the light and airy texture.
Pumpkin Pie Spice: Crucial ingredient alert! Pumpkin spice blend is what makes all pumpkin recipes taste warmly-spiced to indicate they are a cozy fall treat. You can swap it out for ground cinnamon if you prefer.
Sea Salt: Don’t forget the sea salt! It enhances the pumpkin flavor and the sweetness without the need for excess sugar.
Recipe Customizations:
- For sweeter cake, add 1 to 4 tablespoons of brown sugar or coconut sugar, to your personal taste.
- Make a simple powder sugar glaze by combining one cup of confectioner’s sweetener (powdered sugar) with two tablespoons of water. Drizzle the glaze over the finished cake for an extra delicious treat.
- If you keep tapioca flour on hand, add ¼ cup of tapioca flour and an additional 2 tablespoons of avocado oil for a fluffier cake with amazing texture.
How to Make Almond Flour Pumpkin Cake:
Preheat the oven to 350 degrees Fahrenheit and line a 8-inch spring form cake pan with a circle of parchment paper. Spray the sides of the cake pan with cooking oil.
Mix the eggs, pumpkin puree, pure maple syrup, avocado oil, grated ginger, and pure vanilla extract (wet ingredients) in a large mixing bowl until well combined.
In a separate bowl, stir together the almond flour, baking powder, pumpkin pie spice, and sea salt (the dry ingredients). Mix the dry ingredients into the bowl with the wet ingredients until a thick batter forms.
Spread the cake batter into the prepared pan into an even layer. Cover the pan with aluminum foil. Bake on the center rack of the preheated oven for 40-45 minutes, or until the cake is fully baked.
Insert a digital thermometer into the center of the cake to check its internal temperature. It is ready if it is 190 degrees Fahrenheit or higher.
Let cake cool completely to room temperature before slicing and serving. I find the cake tastes more flavorful the next day, so feel free to bake it in advance of when you need it.
Storage Tips:
- Room Temperature: Cover the cake pan with plastic wrap and keep on the counter for up to 2 days.
- Refrigerator: Transfer leftover cake to an airtight container and refrigerate for 5 days.
- Freezer: Freeze cake in a freezer bag or a freezer-safe container for up to 3 months.
The next time you’re craving cake with benefits, whip up this tasty grain free dessert! This perfect fall treat can be enjoyed any time of year, thanks to canned pumpkin.
If you love healthier cake recipes, try out some of my other favorites.
More Healthy Cake Recipes:
- Kabocha Squash Spice Cake
- Almond Flour Blueberry Cake
- Sweet Potato Chocolate Cake
- Almond Flour Lemon Pound Cake
- Applesauce Cake
- Almond Flour Vanilla Cake
Almond Flour Pumpkin Cake
Ingredients
- 2 large eggs
- ½ cup canned pumpkin puree
- ½ cup pure maple syrup
- 2 Tbsp avocado oil
- 2 tsp pure vanilla extract
- 2 tsp fresh ginger peeled and grated or finely minced
- 2 ½ cups finely ground almond flour
- 1 tsp baking powder
- 2 tsp pumpkin pie spice
- 1 tsp sea salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a 8-inch spring form cake pan with a circle of parchment paper. Spray the sides of the cake pan with cooking oil.
- Mix the eggs, pumpkin puree, pure maple syrup, avocado oil, grated ginger, and pure vanilla extract (wet ingredients) in a large mixing bowl until well combined.
- In a separate bowl, stir together the almond flour, baking powder, pumpkin pie spice, and sea salt (the dry ingredients). Mix the dry ingredients into the bowl with the wet ingredients until a thick batter forms.
- Spread the cake batter into the prepared pan into an even layer. Cover the pan with aluminum foil. Bake on the center rack of the preheated oven for 40-45 minutes, or until the cake is fully baked.
- Insert a digital thermometer into the center of the cake to check its internal temperature. It is ready if it is 190 degrees Fahrenheit or higher.
- Allow the cake cool completely to room temperature before slicing and serving.
