I make this almond flour pumpkin cake when I want a fall dessert with classic pumpkin cake flavor made with healthier ingredients. This cake is gluten-free, grain-free, naturally sweetened, and you'd never guess the base is made with almond flour! Top with a Greek yogurt cream cheese frosting for a classic cream cheese flavor with a lighter twist.
Why We Love This Almond Flour Pumpkin Cake
- Healthier pumpkin dessert. This cake is naturally sweetened with coconut sugar and lower in carbs, thanks to the almond flour base. My no-bake healthy pumpkin truffles are another reader favorite for a healthier pumpkin dessert.
- Gluten-free, grain-free, and dairy-free. Perfect for those with gluten or dairy sensitivities, but also great for those just looking for a healthier dessert recipe. Try my almond flour pumpkin muffins for another gluten-free and dairy-free pumpkin treat.
- Easy to make. This cake may look fancy in the springform pan, but it's so easy to make with just 15 minutes of prep work.
- Delicious with or without frosting. This almond flour pumpkin cake is amazing as is, but you can add frosting, glaze, or simply sprinkle with powdered sugar. Lots of options to top the cake.
I created this almond flour pumpkin cake for those days when you want something that feels a little special but still fits into a clean eating lifestyle.
I tested this one over and over again (and threw away more test cakes than I care to admit!) to get the right texture and flavor, while focusing on simple, clean ingredients. The key to baking with almond flour is a little added starch to get a fluffy crumb.
The combination of almond flour and tapioca starch gives it a light crumb, while the addition of pumpkin gives it a rich, moist, and slightly dense texture. In my opinion, just how a pumpkin cake should be.
And I love it topped with my healthy cream cheese frosting. It's creamy, slightly tangy, and so good on top of this cake. I love that it gives you the classic cream cheese frosting flavor, but without needing powdered sugar or butter! Frosting is optional, but I do love the cake with the frosting.
Just like my healthy apple crisp, it's one of those classic recipes, all cleaned up, that's perfect for the holidays or Thanksgiving.
Jump to:
- Why We Love This Almond Flour Pumpkin Cake
- Ingredient Notes & Substitutions
- How to Make Almond Flour Pumpkin Cake
- Best Served Chilled!
- Best Canned Pumpkin for Almond Flour Pumpkin Cake
- Additional Tips & Notes for Making Almond Flour Pumpkin Cake
- Ways to Top This Almond Flour Pumpkin CAke
- How to Store
- Recipe FAQs
- More Healthier Pumpkin Recipes to try!
- Almond Flour Pumpkin Cake (with Greek yogurt cream cheese frosting)
Ingredient Notes & Substitutions
- Almond flour - Use blanched almond flour, not almond meal. Almond meal is coarser and will affect the texture of the cake. I always recommend a finely ground blanched almond flour for the best results.
- Tapioca flour - Can also be called tapioca starch. This helps give the cake structure and a lighter texture. Don't skip it. It really does make a huge difference in the texture of the cake. Arrowroot starch/flour can be used as a 1:1 swap.
- Canned pumpkin puree - Make sure you are using 100% pure pumpkin and not pumpkin pie filling. When testing this recipe, I only used Libby's canned pumpkin and that is what I recommend. Some canned pumpkin varieties have more moisture than others and could throw off the texture of the cake.
- Avocado oil - Both avocado oil and extra-virgin olive oil work here.
- Optional Greek yogurt cream cheese frosting - If you'd like to add this, you'll also need a block of cream cheese, full-fat Greek yogurt and pure maple syrup.
A complete list of ingredients can be found in the recipe card below. The above are some specific notes to help with selecting ingredients.
🤍 Sara's clean food tips: Due to the high amount of pesticides and herbicides used on conventional almonds, I like to use organic almond flour.
How to Make Almond Flour Pumpkin Cake
- Step 1: Combine the dry ingredients in a medium mixing bowl.
- Step 2: Whisk together the wet ingredients in a large mixing bowl.
- Step 3: Add the dry ingredients to the bowl with the wet ingredients and mix until fully combined. Don't overmix.
- Step 4: Pour the cake batter into a lightly greased 8-inch springform pan lined with parchment paper. Smooth out the top of the batter.
- Step 5: Bake at 350 degrees F for 35-40 minutes.
- Step 6: Allow cake to fully cool. If adding frosting (or another topping), add it after cake has cooled.
Best Served Chilled!
This almond flour cake tastes best slightly chilled and is even better the next day! I recommend baking the day before you plan to serve it or making it with plenty of time to chill in the fridge. Plus, the cream cheese frosting needs to be stored in the fridge anyway, so if you're making that, it works perfectly!
Best Canned Pumpkin for Almond Flour Pumpkin Cake
Some canned pumpkin purees are a little more watery, which really does matter in some recipes. I used Libby's canned pumpkin when testing this recipe. If you use another canned pumpkin and it seems "watery", pour the pumpkin on a few sheets of paper towels and soak up some of the liquid.
And while I typically like organic ingredients, canned pumpkin is one of those items that really doesn't matter, so go ahead and save yourself a few bucks and buy good ol' Libby's!
Additional Tips & Notes for Making Almond Flour Pumpkin Cake
- Measure your almond flour correctly. Spoon the almond flour into your measuring cup and level it off. Scooping directly from the bag can pack in too much flour. I've also provided the measurements in grams, so if you have a kitchen scale, weighing the flour is even better!
- Use room temperature eggs. Room temperature eggs incorporate much more easily into the batter and help create a fluffier texture.
- Use a digital thermometer to check the internal temp of the cake. Using a toothpick isn't always the most reliable way to tell if an almond flour cake is fully cooked. If you have a digital thermometer, bake until it's 200-205 degrees F. The center should be set and firm to the touch and the edges should be golden brown.
- Allow cake to fully cool before adding the frosting.
Ways to Top This Almond Flour Pumpkin CAke
- Top with Greek yogurt cream cheese frosting or standard cream cheese frosting for that classic pumpkin cake combo.
- Skip the frosting and dust with a little cinnamon or powdered sugar for a simpler presentation.
- Serve with coconut whipped cream for a dairy-free topping option.
- Drizzle with coconut butter glaze, which is also dairy-free and refined sugar-free.
How to Store
To store: Keep leftover cake covered in an airtight container in the refrigerator for 3-4 days. If you add the cream cheese frosting, this one definitely needs to stay in the fridge.
To freeze: You can freeze the unfrosted cake for up to 2 months. Wrap individual slices tightly and store in a freezer-safe container. Thaw in the fridge overnight or at room temperature for about an hour. I recommend adding fresh frosting after thawing rather than freezing with the frosting.
Recipe FAQs
The texture is slightly different, but it still has a tender, fluffy crumb that's very similar to a cake made with all-purpose flour. The flavor itself is the same as other pumpkin cakes, although this one is a little less sweet.
No, you cannot. Almond flour behaves very differently in baking compared to other flours and this recipe was written specifically for almond flour. Using another flour will not work the same.
A springform pan makes removing the cake easiest since you can simply remove the sides and serve it from the bottom. You can also use a regular 8-inch round cake pan (grease the sides well and line the bottom with parchment paper) or an 8-inch silicone pan. No matter which pan you use, let the cake cool completely before removing it, as almond flour cakes are fragile when warm.
More Healthier Pumpkin Recipes to try!
Almond Flour Pumpkin Cake (with Greek yogurt cream cheese frosting)
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Equipment
- 2 mixing bowls
- 1 8" springform cake pan
Ingredients
- 2 ½ cups (240g) almond flour
- ½ cup plus 2 tablespoons tapioca flour
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- 1 cup canned pumpkin (not pumpkin pie pix)
- 3 eggs, room temperature
- 1 cup coconut sugar
- 3 tablespoons avocado oil (or extra-virgin olive oil)
- 2 teaspoons pure vanilla extract
Ingredients for the Greek Yogurt Cream Cheese Frosting (optional)
- 8 oz. cream cheese, room temp
- ¼ cup plain Greek yogurt
- 3 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350 degrees F. Lightly grease an 8" springform pan and line the bottom of the pan with parchment paper.
- In a medium mixing bowl, combine the dry ingredients.2 ½ cups (240g) almond flour, ½ cup plus 2 tablespoons tapioca flour, 1 ½ teaspoons pumpkin pie spice, ½ teaspoon cinnamon, 2 teaspoons baking powder, ½ teaspoon fine sea salt
- In a large mixing bowl, whisk together the pumpkin, eggs, coconut sugar, oil, and vanilla.1 cup canned pumpkin, 3 eggs, room temperature, 1 cup coconut sugar, 3 tablespoons avocado oil , 2 teaspoons pure vanilla extract
- Pour the dry ingredients into the bowl with the wet ingredients and mix until just combined. Don't over mix.
- Pour the cake batter into the prepared baking pan and smooth out the top of the cake.
- Bake for 35-40 minutes, or until the center of the cake is firm to the touch and a toothpick inserted in the center comes out clean. Using a digital thermometer is the best way to check doneness. The cake should be 200-205 degrees F when done.
- Allow to cool for a minimum of 15 minutes before removing the side from the springform pan. You can keep the cake on the bottom of the springform pan to finish cooling. If frosting, allow cake to fully cool before frosting.
- If adding the frosting, make the the frosting by adding all ingredients to a mixing bowl. Using an electric hand-mixer, beat on medium until smooth and creamy. Spread frosting on cake.8 oz. cream cheese, room temp, ¼ cup plain Greek yogurt, 3 tablespoons pure maple syrup, 1 teaspoon pure vanilla extract
- Cake should be stored in the fridge and is best when slightly chilled. Remove from the fridge about 30 minutes before serving.
Video
Notes
- If you don't have an 8" springform pan, and 8" cake pan will work. Just be sure to grease the bottom and sides so the cake can easily be removed from the pan. Lining the bottom with parchment paper will help. Allow the cake to fully cool before removing from the pan.
- Spoon the almond flour into your measuring cup and level it off. Scooping directly from the bag can pack in too much flour. I've also provided the measurements in grams, so if you have a kitchen scale, weighing the flour is even better!
- Nutrition information does not include the frosting, as I know some people may skip that or use a different topping.
Nutrition
Sara says
We’ve been enjoying a slice of this all week after dinner and the healthier cream cheese frosting really takes it up a notch! So good!