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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.
And if you are looking for a delicious drink to pair this cake with, try my Pumpkin Spice Collagen Frappuccino.  You will be in pumpkin heaven! 


This gluten-free pumpkin cake is made using almond flour, tapioca flour and Yonder’s Flavorless Collagen Peptides. 

Cake ingredients:

    • Flour mixture:  Almond flour, tapioca flour, and Yonder’s Collagen.  You won’t believe how fluffy and moist it will be.
    • Sugar:  Coconut sugar is a great option and it 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!  


      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.      



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