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A plate with a slice of gluten-free pumpkin cake
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5 from 13 votes

Gluten-Free Pumpkin Cake

The most amazing gluten-free pumpkin cake recipe ever for the holidays! It's soft, moist, and topped with a lavish cream cheese frosting.
Prep Time: 20 mins
Cook Time: 40 mins
Cool Time: 45 mins
Total Time: 1 hr 45 mins
Course: Dessert
Cuisine: American
Keyword: Gluten-Free Pumpkin Cake, Pumpkin Cake
Servings: 15 servings
Calories: 417kcal
Author: Lisa Bryan


Dry Ingredients

  • 2 cups almond flour
  • cup tapioca flour
  • 2 tablespoons coconut flour
  • 1 ½ cups coconut sugar
  • 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 (usually one stick)
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar (confectioners' sugar)
  • Optional: chopped pecans for the top


  • 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.
    Whisking dry ingredients in a bowl for gluten-free pumpkin cake
  • Add all of the wet ingredients to a separate mixing bowl and whisk together.
    Whisking wet ingredients in a bowl for gluten-free pumpkin cake
  • Add the wet ingredients into the dry and whisk together for 1 to 2 minutes, to create a smooth cake batter.
    Stirring gluten-free pumpkin pie batter in a bowl.
  • 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.
    Gluten-free pumpkin pie batter in a baking dish
  • 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.
    Gluten-free pumpkin pie cake in a white baking dish.
  • 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.
    Cream cheese frosting for gluten-free pumpkin cake in a bowl.
  • Add the cream cheese frosting to the top of the cake and use a spatula spread it across. Optionally, you can add some chopped pecans to the top.
    Gluten-free pumpkin pie in a dish with frosting on top.


  • My oven bakes a little cool, but 40 minutes was the perfect amount of baking time for me. Because this cake is so moist you do want to make sure that it's fully cooked through. 


Calories: 417kcal | Carbohydrates: 49g | Protein: 6g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 455mg | Potassium: 100mg | Fiber: 3g | Sugar: 36g | Vitamin A: 4868IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg