why make this recipe

I love this cake because it feels cozy and simple. It uses pantry staples. It comes together fast. It keeps well and travels nicely. If you like easy gluten-free bakes, try my buckwheat flour recipes for more grain-free ideas. This almond flour pumpkin cake is moist. It has warm spices. It makes the whole kitchen smell like fall.

how to make Almond Flour Pumpkin Cake

Ingredients:
1 cup almond flour, 1 cup pumpkin puree, 3/4 cup sugar (or alternative sweetener), 3 large eggs, 1/4 cup coconut oil (melted), 1 teaspoon vanilla extract, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon pumpkin pie spice, 1/2 teaspoon salt

Almond Flour Pumpkin Cake

Directions:

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a large bowl, whisk together the almond flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt.
In another bowl, mix the pumpkin puree, eggs, melted coconut oil, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients and stir until just combined.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serve and enjoy!

If you want a simple breakfast board, pair a slice with my classic sourdough pancakes. They make mornings feel extra special.

how to serve Almond Flour Pumpkin Cake

Serve it warm or at room temperature. A dusting of powdered sugar looks lovely. Add a spoonful of yogurt or a dollop of whipped cream. A smear of cream cheese frosting also works. I sometimes serve a thin slice alongside coffee and a stack of cinnamon roll pancakes for a brunch spread.

how to store Almond Flour Pumpkin Cake

Cool the cake completely first. Wrap it tightly or keep it in an airtight container. Store at room temperature for 2 days. Refrigerate for up to 5 days. You can freeze slices for up to 3 months. Thaw in the fridge or at room temperature before serving.

tips to make Almond Flour Pumpkin Cake

Measure almond flour with a gentle scoop. Do not pack it down hard. Mix the batter until just combined. Overmixing can make the cake dense. Use room temperature eggs for an even batter. If you like a softer crumb, add one tablespoon of milk or almond milk. For a sweeter twist, try the flavor combo I used in my caramel cheesecake cookies to inspire a glaze or crumble topping.

variation (if any)

Add chopped pecans or walnuts for crunch. Fold in dark chocolate chips for a chocolate-pumpkin combo. Swap the coconut oil for melted butter for a richer flavor. Make cupcakes instead of a cake; bake for 15-18 minutes. Or turn this into a layered dessert like my Easter dirt cake casserole by layering slices with whipped cream and toasted nuts.

FAQs

Q: Can I use regular flour instead of almond flour?
A: Yes. Use 1 cup of all-purpose flour, but reduce baking time slightly and watch texture. The cake will be less dense.

Q: Can I use canned pumpkin pie filling?
A: No. Use plain pumpkin puree. The pie filling has added sugar and spices that will change the balance.

Q: How do I know when the cake is done?
A: Insert a toothpick in the center. It should come out clean or with a few moist crumbs. The top should spring back when gently pressed.

Almond Flour Pumpkin Cake

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