Tender and moist, this easy gluten-free pumpkin cake is filled with pumpkin flavor and topped with a delicious cinnamon cream cheese frosting. A delicious sweet snack or dessert for the fall, this pumpkin spice cake is sure to be a favorite! Totally dairy-free too.
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It’s Pumpkin Season!
Fall is officially here, and that means I can finally pull out my cozy knits and sweaters, drink copious amounts of lattes, and enjoy everything made with apples as well as go full on pumpkin!
Our Favorite Pumpkin Desserts:
Easy Gluten-Free Pumpkin Cake
And of course, we can’t possible head into holiday season without a pumpkin-flavored cake, can we?
Today we’re making a gluten-free and dairy-free pumpkin cake that you’ll want to make all fall season long!
With a moist and tender crumb, this delicious cake is topped off with a creamy cinnamon-flavored frosting for the perfect finish!
Why This Recipe Works:
- Simple Ingredients: The ingredients required for making this gluten-free pumpkin coffee cake recipe are easily accessible at the local grocery stores (nothing fancy required!).
- Easy to Make: Preparing this pumpkin cake batter and the frosting is uncomplicated, and you can have a delicious pumpkin recipe in just over an hour!
- Totally Gluten-Free & Dairy-Free: The best part is that this recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten and lactose intolerances can enjoy this pumpkin spice cake without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this gluten-free pumpkin cake recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
For the Pumpkin Cake Batter:
For the Dairy-Free Cream Cheese Frosting:
Recipe Notes + Substitutions:
- Pumpkin Puree: I like using my homemade pumpkin puree, but store-bought canned pumpkin puree (NOT the same as pumpkin pie filling) will work just as well.
- Eggs: Eggs are necessary for binding the ingredients together and giving the batter lift. I have not tried making this recipe without eggs, but if you allergic to eggs, you may try using acquafaba or an egg-replacer. (If you do make this recipe egg-free, please let me know how it goes in the comments below, I’d love to hear!).
- Sugar: I used a combination of white sugar and light brown sugar, but you can also use cane sugar, dark brown sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, make sure to use granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
- Applesauce: I like using my homemade applesauce, but store-bought applesauce will work just as well.
- Almond Milk: I used an unsweetened version of my homemade almond milk, but you can also use another unsweetened non-dairy milk (such as cashew milk, oat milk, rice milk, tigernut milk, or coconut milk).
- Vanilla Extract: Adding vanilla extract gives this gf pumpkin cake extract flavor, so don’t skip it!
- Gluten-Free Flour: This recipe is meant to be made with a good-quality gluten-free measure-for-measure flour (a gluten-free flour blend that is a 1:1 substitute for regular wheat flour). If you are not Celiac or gluten-intolerant, go ahead and use regular flour instead.
- Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to better bind the ingredients together. If your gluten-free meaure-for-measure flour blend does not already include xanthan gum, make sure to add it in.
- Baking Powder: Baking powder is the only leavening agent used in this pumpkin coffee cake recipe and helps the batter rise, so it’s essential in this recipe. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
- Fall Spices: I used a mix of ground cinnamon, ground cloves and ground ginger for a beautiful fall flavor. Alternatively, you may swap them out for 2 3/4 teaspoons of pumpkin pie spice instead.
- Butter: I used dairy-free butter (vegan butter) to keep this recipe dairy-free. You may also use coconut oil if you prefer. Alternatively, if you are not lactose-intolerant, go ahead and use regular butter instead.
- Cream Cheese: I used dairy-free cream cheese to keep this recipe dairy-free. Alternatively, if you are not lactose-intolerant, go ahead and use regular cream cheese or yogurt or sour cream instead.
- Powdered Sugar: Powdered sugar (also known as confectioner’s sugar) is very fine in texture and will dissolve easily in the cream cheese to make a smooth frosting. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).
- Pecans: I like topping this moist gluten-free pumpkin cake with crunchy whole pecans or chopped pecans for a beautiful finish (as well as contrast to the creamy frosting texture). If you prefer, you can also use other nuts such as walnuts, almonds, cashews etc.
How to Make Gluten-Free Pumpkin Cake (Step by Step):
1. Preheat and Line
Preheat the oven to 350F and line a 10”x15” baking pan with parchment paper.
2. Mix Sugars with Wet Ingredients
In a large mixing bowl, beat eggs with sugars, applesauce, almond milk, pumpkin puree and vanilla extract until smooth.
3. Add Dry Ingredients
Stir in the gluten-free measure-for-measure flour, baking powder, salt, ground cinnamon, ground cloves and ground ginger.
Mix well until you get a thick and homogeneous batter.
4. Transfer Batter to Baking Pan
Transfer the gluten-free pumpkin cake batter to the prepared baking pan and spread it out evenly with a spatula.
5. Bake Until Ready
Bake the batter in the preheated oven for 25-30 mins, or until a toothpick or cake tester inserted in the center of the cake comes out clean.
6. Cool Before Frosting
Allow the pumpkin cake to cool completely on a wire rack at room temperature before frosting.
7. Prepare Cream Cheese Frosting
In a separate bowl, use an electric beater to whip the dairy-free butter and dairy-free cream cheese together for 2 minutes.
Add the powdered sugar, vanilla extract and ground cinnamon and beat together until you get smooth mixture.
8. Frost Cake and Cut into Bars
Frost the pumpkin cake with the vegan cream cheese frosting and sprinkle with pecans.
Once frosted, cut the gluten-free dairy-free pumpkin cake into 2-inch squares for serving.
Dish by Dish Tips/Tricks:
- Round Cake: If you prefer a round cake instead of squares, you can simply bake the batter in an 8-inch round cake pan at 350F for 30 to 35 minutes, or until a toothpick inserted in the middle comes out clean.
- Bundt Cake: If you prefer a bundt cake instead of squares, you can simply bake the batter in a bundt cake pan at 350F for 30 to 35 minutes, or until a toothpick inserted in the middle comes out clean.
- Not Keen on Frosting? If you’re not a big fan of frosting, you can simply leave out the frosting and just sprinkle the cake with a light dusting of powdered sugar.
Recipe FAQs:
To store, place any leftover gluten-free pumpkin cake in an airtight container and store it in the refrigerator for up to 5 days.
Gluten-Free Pumpkin Recipes to Make:
Gluten-Free Desserts to Enjoy:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintGluten-Free Pumpkin Cake (Dairy-Free)
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Diet: Gluten Free
Description
Tender and moist, this easy gluten-free pumpkin cake is filled with pumpkin flavor and topped with a delicious cinnamon cream cheese frosting. A delicious sweet snack or dessert for the fall, this pumpkin spice cake is sure to be a favorite! Totally dairy-free too.
Ingredients
For the Pumpkin Cake:
- 2 cups pumpkin puree
- 3 eggs
- 3/4 cup light brown sugar
- 1/2 cup white sugar
- 2/3 cup applesauce
- 1/4 cup unsweetened almond milk
- 2 teaspoon vanilla extract
- 2 cups gluten-free measure-for-measure flour
- 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
- 3 teaspoons baking powder
- 3/4 teaspoon salt
- 2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger
For the Cinnamon Cream Cheese Frosting:
- 1/2 cup softened dairy-free butter
- 8 oz softened dairy-free cream cheese
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 cup unsalted pecans
Instructions
- Preheat and Line: Preheat the oven to 350F and line a 10”x15” baking pan with parchment paper.
- Mix Sugars with Wet Ingredients: In a large mixing bowl, beat eggs with sugars, applesauce, almond milk, pumpkin puree and vanilla extract until smooth.
- Add Dry Ingredients: Stir in the gluten-free measure-for-measure flour, baking powder, salt, ground cinnamon, ground cloves and ground ginger. Mix well until you get a thick and homogeneous batter.
- Transfer Batter to Baking Pan: Transfer the gluten-free pumpkin cake batter to the prepared baking pan and spread it out evenly with a spatula.
- Bake Until Ready: Bake the batter in the preheated oven for 25-30 mins, or until a toothpick inserted in the middle comes out clean.
- Cool Before Frosting: Allow the pumpkin cake to cool completely on a wire rack at room temperature before frosting.
- Prepare the Cream Cheese Frosting: Whip the dairy-free butter and cream cheese together for 2 minutes. Add the powdered sugar, vanilla extract and ground cinnamon and beat together until you get smooth mixture.
- Frost Cake and Cut into Bars: Frost the pumpkin cake with the dairy-free cream cheese frosting and sprinkle with pecans. Cut into 2-inch squares for serving.
Notes
Pumpkin Puree: I like using my homemade pumpkin puree, but store-bought pumpkin puree (NOT the same as pumpkin pie filling) will work just as well.
Eggs: Eggs are necessary for binding the ingredients together and giving the batter lift. I have not tried making this recipe without eggs, but if you allergic to eggs, you may try using acquafaba or an egg-replacer. (If you do make this recipe egg-free, please let me know how it goes in the comments below, I’d love to hear!).
Sugar: I used a combination of white sugar and light brown sugar, but you can also use cane sugar, dark brown sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, make sure to use granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
Applesauce: I like using my homemade applesauce, but store-bought applesauce will work just as well.
Almond Milk: I used an unsweetened version of my homemade almond milk, but you can also use another unsweetened non-dairy milk (such as cashew milk, oat milk, rice milk, tigernut milk, or coconut milk).
Vanilla Extract: Adding vanilla extract gives this gf pumpkin cake extract flavor, so don’t skip it!
Gluten-Free Flour: This recipe is meant to be made with a good-quality gluten-free measure-for-measure flour (a gluten-free flour blend that is a 1:1 substitute for regular wheat flour). If you are not Celiac or gluten-intolerant, go ahead and use regular flour instead.
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to better bind the ingredients together. If your gluten-free meaure-for-measure flour blend does not already include xanthan gum, make sure to add it in.
Baking Powder: Baking powder is the only leavening agent used in this pumpkin coffee cake recipe and helps the batter rise, so it’s essential in this recipe. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
Spices: I used a mix of ground cinnamon, ground cloves and ground ginger for a beautiful fall flavor. Alternatively, you may swap them out for 2 3/4 teaspoons of pumpkin pie spice instead.
Butter: I used dairy-free butter (vegan butter) to keep this recipe dairy-free. You may also use coconut oil if you prefer. Alternatively, if you are not lactose-intolerant, go ahead and use regular butter instead.
Cream Cheese: I used dairy-free cream cheese to keep this recipe dairy-free. Alternatively, if you are not lactose-intolerant, go ahead and use regular cream cheese or yogurt or sour cream instead.
Powdered Sugar: Powdered sugar (also known as confectioner’s sugar) is very fine in texture and will dissolve easily in the cream cheese to make a smooth frosting. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).
Pecans: I like topping this gluten-free pumpkin cake with crunchy whole or chopped pecans for a beautiful finish (as well as contrast to the creamy frosting texture). If you prefer, you can also use other nuts such as walnuts, almonds, cashews etc.
Storing: To store, place any leftover gluten-free pumpkin cake in an airtight container and store it in the refrigerator for up to 5 days.
- Prep Time: 15 mins
- Cooling Time: 20 mins
- Cook Time: 30 mins
- Category: Cake
- Method: Baking
- Cuisine: American
Kathy says
I haven’t tried this yet, but I have a few questions.
It says to use parchment paper for the pan, but nothing about pan preparation for a round or bundt pan.
Also, do you turn out the pan cake before frosting and cutting?
Lastly, what if you want to do a loaf? What type pan, baking times, temps, and how many loaves would it make?
Felicia Lim says
Hi Kathy! If you want to use a round pan, you can line the bottom with parchment paper (this is to make removing it easier). As for the bundt pan, I’d suggest spraying with nonstick cooking spray before pouring the batter in. Yes, turn out the cake before frosting and cutting so it’s easier for assembly.
As for loaf, I would say bake the batter in a 9×5 loaf pan for 40 to 45 mins, or until a toothpick inserted comes out clean (recipe will make only 1 loaf).
Hope this helps, and that you enjoy the cake!