Gluten Free Spice Cake with Pumpkin Frosting
This gluten free spice cake with pumpkin frosting is dense, moist and full of the comforting flavors you'd expect from a fall dessert! The cake has an almond flour base that's sweetened with honey while the frosting uses fresh pumpkin and coconut for a delicious and creamy topping. This recipe is SCD, Paleo, gluten free, grain free, dairy free, and refined sugar free.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12 servings
- 3 cups almond flour
- 1 tsp baking soda
- 1 tsp sea salt
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 Tbsp coconut oil melted but not hot
- 1/2 cup honey I recommend a light, sweet honey
- 3 large eggs at room temperature
- 1 Tbsp vanilla extract
- 1/4 tsp fresh lemon juice
- 1/2 cup dairy free milk (coconut, almond, cashew, or walnut milk will all work)
- coconut oil for greasing pans
- parchment paper to line bottom of pans
- 1 cup spectrum vegetable shortening I like the results from this brand best
- 1/4 cup coconut cream
- 1/2 cup honey
- 1/3 cup pumpkin puree NOT pumpkin pie filling
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
Preheat oven to 325F. Use coconut oil to grease bottom and sides of two 6" baking pans. Line the bottom of the pans with parchment paper. Set aside.
Combine all wet ingredients in a large bowl. In a separate large bowl mix all the dry ingredients, making sure to break up any clumps from the almond flour and spices.
Use your fingers to make a small hole in the center of the dry ingredients. Pour the wet ingredients into the hole and whisk until all of the ingredients are well incorporated. The batter should be fairly thick.
Evenly distribute the batter among the prepared pans and use a spatula to smooth the top of the batter.
Place the cake pans on the middle rack in the oven and bake for 35 to 45 minutes. The cakes should be lightly browned, firm to the touch with a bit of give, and a toothpick inserted into the center of the cakes should come out clean.
Remove from the oven and allow to cool for 15 minutes before carefully running a clean knife around the inside of the pans to loosen the cake. Turn out onto a cooling rack. Frost the cakes once completely cooled.
Place all of the frosting ingredients into the bowl of a stand mixer fitted with the paddle attachment and mix on medium speed. Stop to scrape down the sides of the bowl as needed.
The frosting will look a bit curdled at first. Keep mixing until the frosting is fluffy, smooth, and the pumpkin has completely incorporated into the frosting.
Optional: Cut a few squares from wax paper and place around the outer edge of your plate/cake stand. This allows you to decorate without worrying about getting your plate full or frosting. Pull the wax paper out from the bottom of the cake when finished decorating.
Place the first cake in the center of your cake stand or plate and evenly spread the frosting on top. Place the second cake on top of the first and evenly spread frosting along the top and sides of the cake.
Optional: Place any leftover frosting in a piping bag and pipe pretty decor along the top of the cake. You can also sprinkle chopped nuts on top and/or drizzle caramel sauce.
Store the cake covered in the refrigerator for 3 to 4 days.
* The calories calculated in this recipe are just an estimate.
- The frosting is best made the day you're planning on decorating the cake. However, once the cake is frosted it holds up nicely in the refrigerator.
- If you prefer a buttercream frosting, try this Pumpkin Italian Meringue Buttercream on the spice cake.
- Although drizzling caramel sauce on the cake is optional, I HIGHLY recommend it. It's delicious and adds another layer flavor!
The photos and content above are copyright protected. Please do not use my photos. Please do not copy this recipe and share it on your own website or social media channels. If you wish to tell people about this recipe, you can provide a link back to my blog rather than copying the recipe. Thank you! XO, Jen