This gluten free spice cake recipe 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.
I've been trying to come up with a good alternative to a traditional pumpkin pie for Thanksgiving because while I love a good pumpkin pie, not everyone feels the same and it's nice to have different dessert options!
I wanted to create a fall dessert with all the seasonal flavors, and this gluten free spice cake recipe really exceeded my expectations!
The cake is dense and moist while the pumpkin frosting is incredibly creamy with a beautiful, slightly orange tint.
The combination of spices from the cake and sweetness from the frosting make an absolutely heavenly Autumn dessert!
A Life of Happenstance is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
Spice cake ingredients
- blanched finely ground almond flour
- baking soda
- sea salt
- ground cinnamon
- ground ginger
- nutmeg
- cloves
- honey
- coconut oil (melted but NOT hot)
- vanilla extract
- lemon juice
- dairy free milk (coconut, almond, cashew, or walnut milk all work)
- eggs
Ingredient Notes:
For the best texture and consistency, make sure to use blanched finely ground almond flour
. Not almond meal!
I've made this cake numerous times with all the milk options listed above and didn't notice any significant changes in flavor, so I suggest using your favorite!
If using canned coconut milk
for the cake batter, make sure to shake the can well before opening.
How to make the almond flour spice cake
Begin by whisking together the honey, eggs, coconut oil, vanilla extract, lemon juice, and milk in a large bowl, then set aside (photos 1 & 2).
In a separate bowl whisk together the dry ingredients, making sure to break up any clumps from the almond flour and spices (photo 3).
Use your fingers to spread the flour mixture and make a hole in the center of the bowl (photo 4).
Pour the wet ingredients into the hole and begin to whisk until well incorporated (photo 5). The batter will be very thick (photo 6).
Evenly scoop the batter into two 6" greased and lined round cake pans (photo 7).
Use a spatula to smooth the top of the batter before placing on the middle rack in the oven to bake.
The cakes are done when lightly browned, firm to the touch with just the tiniest hint of give, and a toothpick inserted into the center of each cake comes out clean.
Allow the cake to rest in the cake pans for fifteen minutes before running a knife between the pan and cake and turning out onto a cooling rack to cool completely (photos 8 & 9).
Gluten Free Spice Cake Notes:
- This cake can also be baked as a single layer cake in either an 8x8 square pan or 9" round pan. However, it will take longer to bake. Tent the cake with foil if you notice the top of the cake becoming too brown.
- The batter can also be made using a stand mixer, just take care not to over mix.
Pumpkin Frosting Ingredients
- Spectrum Shortening (I've tried the Nutiva brand in the past and don't love the end result)
- coconut cream
- honey
- canned pumpkin
- ground cinnamon
- vanilla extract
(I've tried the Nutiva brand in the past and don't love the end result)Let's talk about coconut cream. To get coconut cream, place a can full fat canned coconut milk in the back of your refrigerator overnight or longer (if you're a regular reader then you know I LOVE the Native Forest brand).
Remove the can from the fridge, careful not to turn it, and open. The hardened coconut on top is the cream that you'll use for the frosting!
If using canned pumpkin
, be sure the only ingredient listed on the can is pumpkin! Don't accidentally purchase pumpkin pie filling as it has a host of spices and other ingredients added to it.
Notes: I do have a Pumpkin Italian Meringue Buttercream frosting that is also AMAZING on this cake. However, it is a more time consuming recipe.
If dairy is not an issue for you, feel free to substitute softened unsalted butter for the shortening.
How to make the pumpkin frosting
Place the frosting ingredients into the bowl of a stand mixer
fitted with the paddle attachment and mix on medium speed until all of the ingredients are fully incorporated.
If the frosting looks a bit curdled with streaky bits of pumpkin, keep mixing!
The frosting is done once it's light, fluffy, smooth, and a very light orange-y yellow color.
Take a taste and feel free to adjust the sweetness or add additional spices to your liking!
Assembling the spice cake
Once the gluten free spice cakes have completely cooled, place a little dollop of frosting in the center of a plate or cake stand, then place one of the cakes on top.
Put frosting in the middle of the cake and spread evenly.
Repeat with the second cake. Use the remainder of the frosting to decorate the sides of the cake.
You can even get a little fancy here and pipe some decor along the top like I did.
I took things a step farther and added chopped walnuts along with a generous drizzle of my homemade salted caramel sauce!
I just don't think I can properly express how much I am in LOVE with this fall cake! Hope you enjoy it as much as my family and I do!
Try these other Autumn desserts!
If you made this recipe, be sure to leave a comment and star rating below! This is the best way you can help support me and my blog!
Follow me on facebook and instagram . Tag @thehealthierbite and #thehealthierbite so I can see your yummy creations!
Did you know I have a YouTube channel? SUBSCRIBE to watch all of my recipe videos!
NOTE: If following the SCD diet, I suggest contacting the company to verify ingredients before using any prepackaged products.
This recipe was originally posted in October 2017. The recipe was slightly changed in October 2019 along with the text and photos.
Recipe
Gluten Free Spice Cake with Pumpkin Frosting
Ingredients
Spice Cake
- 3 cups blanched finely ground almond flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 3 large eggs at room temperature
- ½ cup honey I recommend a light colored, sweet honey
- 2 Tablespoons coconut oil melted but not hot
- ½ cup dairy free milk (coconut, almond, cashew, or walnut milk will all work)
- 1 Tablespoon vanilla extract
- ¼ teaspoon fresh lemon juice
- coconut oil for greasing pans
- parchment paper to line bottom of pans
Pumpkin Frosting
- 1 cup palm shortening I like the results from the spectrum brand best
- ¼ cup coconut cream
- ½ cup honey
- â…“ cup pumpkin puree NOT pumpkin pie filling
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
Instructions
Spice Cake
- 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.Â
- 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.
Pumpkin Frosting
- 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.
Assembly
- 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.
Notes
- 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.Â
- If you prefer a buttercream frosting, try this Pumpkin Italian Meringue Buttercream on the spice cake.Â
- If dairy is not an issue, feel free to substitute softened unsalted butter for the shortening.
- Although drizzling caramel sauce on the cake is optional, I HIGHLY recommend it. It's delicious and adds another layer flavor!Â
Lydia Summers
This looks great! I was wondering if I could substitute butter for the Spectrum Vegetable Shortening in the frosting?
Jennifer
I don't see why not. Since your system can handle dairy, you could also try using my pumpkin Italian meringue buttercream. https://thehealthierbite.com/pumpkin-italian-meringue-buttercream/
Noeleen
I stumbled upon this recipe looking for a birthday cake. I've been on the GAPS diet for the past almost 4 years, and haven't had a birthday cake since (for various reasons). I decided I wanted to make myself one this year. I turned this into cupcakes (15 of them, baked for about 25 minutes) and used the pumpkin Italian meringue buttercream. I am incredibly impressed with how wonderful these were. Thank you so much for sharing. I am looking forward to exploring more of your recipes, especially the savory ones.
Jennifer
Your comment has just made my day! I'm so happy that you enjoyed the recipe, Happy (belated) Birthday!
Taleitha Selby
this looks lovely! do you think you could make it egg free? I know eggs provide light and fluffiness sometimes... Would chia see or flax eggs work?
Jennifer
Hi Taleitha! Do to my food sensitivities, I can't have chia or flax but if you decide to give it a try I'd love to hear how it turned out!
Jaya
It did not work for me with flax eggs. The top thin layer was done but the rest of it was mushy. The eggs are needed in this kind of mixture to hold everything together.
Candice
I just want to thank you for taking your time to come up with these amazing recipes and sharing them!!! I have tried multiple recipes from your site since I found out about it and not one of them has been a disappointment!! You are amazing!! And so is this cake!! Today is my birthday and my mom made it for me and I felt like I was eating a normal cake, like a normal person!! Lol the cake is delicious and the icing is to die for. Thank you again!! 🙂
Jennifer
Your comment has just made my day! I'm so incredibly happy to hear that you've been enjoying the recipes and that this recipe in particular was served on such a special day! Happy Birthday Candice!
Jennifer
The icing is certainly a labor of love! Glad to hear that the cake was a hit! Happy Thanksgiving to you!