Description
This Flourless Pumpkin Spice Cake is pure autumn comfort in every bite!
Incredibly moist, tender, and warmly spiced — it’s a naturally gluten-free delight made with wholesome almond flour and real pumpkin puree. Perfect for cozy gatherings or a comforting homemade dessert!
Ingredients
For the Cake:
2 cups (200 g) almond flour
2 tsp (6 g) pumpkin pie spice
1 tsp (5 g) baking powder
½ tsp (2.5 g) baking soda
¼ tsp (1.5 g) salt
1 cup (240 g) pumpkin puree
¾ cup (150 g) brown sugar or maple syrup
3 large eggs
Instructions
Preheat the Oven (5 mins):
Preheat your oven to 350°F (175°C). Grease and line an 8-inch round or square baking pan with parchment paper.
Mix the Dry Ingredients (5 mins):
In a medium bowl, whisk together almond flour, pumpkin pie spice, baking powder, baking soda, and salt until well combined.
Prepare the Wet Mixture (5 mins):
In another large bowl, whisk together pumpkin puree, brown sugar or maple syrup, and eggs until smooth and creamy.
Combine Wet and Dry (3 mins):
Gently fold the dry ingredients into the wet mixture until just combined — do not overmix.
Bake the Cake (30–35 mins):
Pour the batter into the prepared pan and smooth the top.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Serve (15 mins):
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serve plain, dusted with powdered sugar, or topped with a dollop of whipped cream!
Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes
Kcal: ~230 kcal per slice | Servings: 10–12 slices
Step-by-Step Guide
Follow these detailed instructions for a perfect cake. After preheating your oven and preparing your pan, thoroughly whisk the dry ingredients to ensure even spice distribution. In the separate wet mixture, whisk the eggs vigorously with the pumpkin and sugar until the mixture is completely homogenous and slightly frothy. This incorporates air for a lighter texture. When combining, use a spatula and fold gently in a ‘J’ motion just until no dry streaks remain. Overmixing can deflate the batter and lead to a dense cake. Bake on the center rack and start checking for doneness at the 30-minute mark.
Serving Suggestions
This versatile cake pairs beautifully with various toppings. For a classic touch, dust with powdered sugar or a cinnamon-sugar blend. A dollop of freshly whipped cream or a scoop of vanilla bean ice cream adds a delightful contrast. For a richer option, drizzle with a simple glaze made from powdered sugar, milk, and a dash of vanilla. Enjoy a slice with a hot cup of coffee, chai tea, or spiced apple cider for the ultimate cozy experience.
How-to Summary
In summary: Whisk dry ingredients. Separately, whisk wet ingredients until smooth. Gently fold dry into wet until just combined. Pour into a prepared 8-inch pan and bake at 350°F (175°C) for 30-35 minutes. Cool before serving with your favorite toppings.
Frequently Asked Questions
Can I use a different flour? Almond flour is essential for this flourless recipe. Substitutes like coconut flour will drastically alter the moisture and texture and are not recommended.
Can I make this cake dairy-free? Yes, this cake is naturally dairy-free as written. Ensure your baking powder is aluminum-free to keep it whole-foods friendly.
How should I store leftovers? Store cooled cake in an airtight container at room temperature for 2 days, or in the refrigerator for up to 5 days. It can also be frozen for up to 3 months.
My cake is very moist in the center. Is it underbaked? This is a very moist cake. Ensure the toothpick comes out with just a few moist crumbs, not wet batter. If unsure, bake 3-5 minutes longer.
Can I reduce the sugar? Yes, you can reduce the sweetener to 1/2 cup. The cake will be less sweet and slightly denser, but still delicious.
Common Mistakes to Avoid
- Overmixing the batter: This develops the almonds’ oils, leading to a greasy, dense texture.
- Using the wrong pan size: An 8-inch pan is ideal. A larger pan will make a thin, dry cake; a smaller one risks undercooking.
- Not measuring almond flour correctly: Spoon the flour into the measuring cup and level it off. Packing it down adds too much flour.
- Skipping the parchment paper: This cake is tender. Lining the pan ensures clean, easy removal without breakage.
- Cutting the cake while warm: Let it cool completely to allow the structure to set for neat slices.
Conclusion
This Flourless Pumpkin Spice Cake is a testament to simple, wholesome ingredients creating extraordinary flavor. Its incredibly moist texture and warm autumnal spices make it an ideal dessert for any occasion, especially for those avoiding gluten. By following the step-by-step guide and heeding the common mistakes, you’re guaranteed a stunning, delicious success. It’s more than just a dessert—it’s a slice of seasonal comfort.