Almond Flour Pumpkin Cake (with Greek yogurt cream cheese frosting)

Slice of frosted almond flour pumpkin cake on a small dessert plate with a fork resting on the plate.

Almond Flour Pumpkin Cake (with Greek yogurt cream cheese frosting)

This almond flour pumpkin cake is the perfect fall dessert for when you want a classic pumpkin cake flavor, but one with healthier ingredients. Made without gluten, grains, and is naturally sweetened. Top with a Greek yogurt cream cheese frosting for the lighter twist and classic cream cheese frosting flavor.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 35

Total Time 50

Servings slices

Calories 249kcal

Author Sara

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.

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 make it with plenty of time to chill in the fridge.

Lastly, if you enjoyed this recipe, please let me know by leaving a comment and rating below! I love hearing from you!

Nutrition