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Fall is the season for pumpkin EVERYTHING!  And this recipe won’t let you down. This is the most deliciously moist pumpkin cake recipe that you will ever make, and it just happens to be gluten-free!  It is super easy and a crowd favorite, especially around the holidays.  It is fluffy and moist, with an amazing pumpkin flavor.  And oh baby!! The cream cheese frosting really takes it to another level.


This gluten-free pumpkin cake is made using almond flour, tapioca flour and Yonder’s Flavorless Collagen Peptides.  Instead of regular sugar use Bocha Sweet, (which is my favorite sugar alternative), but you can use coconut sugar or regular cane sugar.

Cake ingredients:

    • Flour mixture:  Almond flour, tapioca flour, and Yonder’s Collagen.  You won’t believe how fluffy and moist it will be.
    • Sugar:  For a sugar-free option, I love Bocha Sweet.  Otherwise, using coconut sugar is a great option and it too helps to create the light, airiness of the cake.
    • Pumpkin Pie Spice:  This gives the perfect amount of spice to the pumpkin.
    • Baking Soda + Apple Cider Vinegar:  Helps it rise and adds to the flavor.  (You can always substitute with baking powder instead).
    • Eggs:  4 large eggs.
    • Pumpkin Puree:  You can use fresh pumpkin, but if you want easy, make sure to buy a can of pumpkin, (pumpkin puree NOT pumpkin pie filling).  This will make life a lot easier.  But if you have the time, feel free to whip up your own puree with fresh pumpkin!
    • Coconut Oil:  You can use refined or unrefined – either way you won’t taste the coconut flavor.  (Or if you prefer you can use avocado oil, which is flavorless and is also a great healthy option to bake with).
    • Vanilla Extract:  Use pure vanilla, it really makes a difference.
  • Chocolate Chips:  (Optional) If you love that pumpkin and chocolate combo, then add in just ½ to 1 cup chips for some added decadence.  I prefer using mini semi-sweet or dark chocolate chips the best.  When baking for myself, (or others who are on low/no sugar), I like to use GoodSam Allulose Chocolate Baking chips.
  • Chopped Pecans (Optional) - Pecans add a great texture and taste but it is great either way.

      Cream Cheese Frosting (Optional):

      • Cream Cheese:  I use an organic cream cheese or if baking for a dairy-free crowd, I’ll use vegan cream cheese
      • Butter:  You’ll only need a ½ c butter, but you can also use ghee or dairy free butter.
      • Vanilla Extract:  One teaspoon of real vanilla will do it.
      • Powdered Sugar:  Make sure to use confectioner’s sugar!  Again, I use Bocha Sweet powdered sugar.


      For this gluten-free pumpkin cake, I used a  9×13-inch pan (23×33 cm) pan. This is much easier to travel with and/or slice into squares and serve at a party. You can also make cupcakes, however be aware that it is so moist that there might be a little more cake left behind on the wrapper than with normal cake.  Not bad - but I’d definitely use regular muffin tins over the mini size.

      Getting Started:  Preheat the oven to 350°F.  Then grease the pan with butter, coconut oil or cooking spray. 

      Mix the dry ingredients. Add everything to a large mixing bowl and use a whisk to mix it all together.   

      Mix the wet ingredients.  In a separate bowl, mix all wet ingredients together.      Then add the wet ingredients into the dry and whisk together for 1 to 2 minutes, until it’s nice and smooth.  If using chocolate chips, you can either fold them into the mixture or sprinkle them on top, once you pour the batter into the greased pan.

      Baking:  Bake for 38 to 42 minutes.  Since the timing will vary, keep a close eye on your cake and do the toothpick test to triple check the texture.  Let the cake cool.  Leave it on a wire rack for about 45 minutes until it’s COMPLETELY cooled.  Do not try to frosting the cake until it is cool to the touch.                                 

      Make the frosting.  In a large mixing bowl, use a hand mixer to mix the cream cheese, butter, and vanilla extract.  Then add the powdered sugar, and beat on slow speed until the sugar is blended in.  Then increase to high speed and beat until fluffy.  However, if you do happen to dump it all in together, (which I always seem to do), it will still come out creamy and delicious.  Just note that it’s easier if you cream the butter and cream cheese together first.

      Add the finishing touches.  Use a spatula to evenly spread the cream cheese frosting on top.  You can also sprinkle chopped pecans on top.    

      Prep Time: 20 minutes - Baking Time: 38-42 minutes - COOLING Time: 45 minutes. Make sure you let it completely cool before serving. Cool in refrigerator.      

      [[ recipeID=recipe-8ld9espoh, title=Gluten-Free Collagen PUMPKIN CAKE w/ CREAM CHEESE FROSTING ]]

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        Gluten-Free Collagen PUMPKIN CAKE w/ CREAM CHEESE FROSTING

        Servings: 12

        Keywords: Gluten-Free, Pumpkin Cake, Cream Cheese Frosting

        • Prep Time: 20 mins
        • Cook Time: 1 hours 25 mins
        • Total Time: 1 hours 45 mins




        Dry Ingredients

        • 2 cups almond flour
        • ⅔ cup tapioca flour
        • 2 Scoops Yonder’s Collagen 
        • 1 ½ cups coconut sugar or Bocha Sweet
        • 1 tablespoon pumpkin spice
        • 2 teaspoons baking soda
        • 1 teaspoon kosher salt

        Wet Ingredients

        • 4 large eggs
        • 1 (15-ounce can) pumpkin puree
        • 1/4 cup coconut oil
        • 1 tablespoon apple cider vinegar
        • 1 teaspoon vanilla extract

        Cream Cheese Frosting

        • 8 ounces cream cheese room temperature
        • ½ cup butter room temperature 
        • 1 teaspoon vanilla extract
        • *2-3 cups powdered sugar (confectioners' sugar or Bocha Sweet Powder Sugar)
        • *When adding in the chocolate chips, I will use less sugar  
        • Optional: chopped pecans for the top


        1. Preheat the oven to 350°F (177°C) and grease a 9x13-inch pan (23x33 cm) with butter or coconut oil. Add all of the dry ingredients to a large mixing bowl and whisk together.
        2. Add all of the wet ingredients to a separate mixing bowl and whisk together.
        3. Add the wet ingredients into the dry and whisk together for 1 to 2 minutes, to create a smooth cake batter. Fold in Chocolate chips or sprinkle on top once batter is in the pan.
        4. Pour the pumpkin cake batter into the greased pan and bake for 38 to 42 minutes. Baking times can vary, so keep an eye on it, and remove the cake when a toothpick inserted into the middle comes out clean.
        5. Let the cake cool completely in the pan on a wire rack (about 45 minutes). Any residual heat will melt the frosting, so make sure it's fully cooled.
        6. Meanwhile, in a large mixing bowl add the cream cheese, butter, and vanilla extract. Use a hand mixer on medium speed and beat until well mixed. Add the powdered sugar and beat on slow speed until the sugar is incorporated, then increase to high speed and beat until fluffy.
        7. Add the cream cheese frosting to the top of the (cooled), cake and use a spatula to spread it across. Optional: add some chopped pecans to the top.