Super Moist Pumpkin Spice Cake (Keto & Gluten Free!)

Don’t love pie? I gotchu. Let’s bake a pumpkin cake! Totally grain free, gluten free, and moist as heck.

The Best Pumpkin Cake I’ve Ever Made

And I made a couple really awful ones this week that taught me that there actually is a limit to the amount of pumpkin you can add to a recipe…

I really wanna say this is even better than a regular pumpkin cake made with gluten and refined sugar. So, I’m saying it.

IT’S BETTER.

The texture is exactly what you’d expect from a spicy cake and it’s not a super short, embarrassing cake either. It’s a tall boy, as long as you use a 9×9 pan.

AND!!!! It’s a single layer which means it’s easy to take to potlucks, socially distanced holidays, or to just eat alone on your couch. From the pan, with minimal mess. *my personal fave*

p.s. It’s not that I don’t love a short cake, I just enjoy a cake that can rise to the occasion…if you know what I mean.

Here’s How You Make it!

Check out the density on that cake, amirite?!?! 

Oh and the crushed pecan toppings are totes optional. I just like toppings so I went for it. Topless is cool, too.

Heads UP! This post contains affiliate links. As an Amazon affiliate, I earn from qualifying purchases.  

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Keto Pumpkin Spice Cake

Yield: 12 slices

Prep Time: 10 minutes

Cook Time: 40 minutes

Additional Time: 1 hour

Total Time: 1 hour 50 minutes

Just say no to flat boring keto cakes! This pumpkin spice cake serves extra-tall slices and BIG flavor.

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Ingredients

• 2 cups Almond Flour
• 4 tablespoons Coconut Flour
• 2 teaspoons Xanthan Gum
• 2 tablespoons Baking Powder
• 1 tablespoon Pumpkin Pie Spice
• 1 teaspoon Ground Cinnamon
• 1 1/4 cup Erythritol or Swerve, or up to 1 1/2 cup if you like it sweeter
• Pinch of salt
• 1 teaspoon Unsulfered Molasses
• 1 cup Pumpkin Puree
• 6 large Eggs
• 8 tablespoons Butter, melted and cooled
• 2 teaspoons Vanilla extract
• 2 teaspoons Apple Cider Vinegar

For the Frosting

• 1-8oz block Cream Cheese, softened to room temp
• 1 stick unsalted Butter, softened to room temp
• 1 cup Powdered Sweetener, adjust to desired sweetness
• 1 teaspoon Vanilla extract
• 1/4 cup Heavy Whipping Cream

Instructions

1. Heat oven to 350° and grease a 9x9 glass or porcelain baking dish. Or line with parchment for easy cleanup. See notes for pan size options*
2. In a large bowl whisk the flours, xanthan gum, baking powder, spices, sweetener, and salt. Set aside.
3. In a separate bowl combine the eggs, pumpkin, molasses, butter, vanilla, and apple cider vinegar. Beat with a hand mixer until smooth.
4. Add HALF of the dry mix to the wet and beat until combined. The batter will be VERY thick! Using a silicone spatula, stir in the rest of the dry mix until no lumps remain; scoop into prepared pan and smooth out any bumps with a wet spoon or spatula.
5. Bake for 20 minutes, then cover with foil to prevent over-browning. Continue to bake for 20-25 minutes or until a toothpick inserted comes out clean. Total bake time is approx 45 minutes. Let cool completely before frosting.

For the Frosting

1. Add the room temperature butter, cream cheese, sweetener, and vanilla to a large mixing bowl. Beat with a hand mixer until smooth and fluffy. Adjust sweetener as needed.
2. Store frosted cake and any unused frosting in the refrigerator.

Notes

Pan size can differ depending on your cake preference. You can use a 9x13 cake pan for a shorter cake, just adjust your bake time.

Alternately, be careful if you use an 8x8 pan because this cake rises VERY high! You can use 3/4 of the batter and add the leftovers to a muffin tin if needed!

Nutrition Information

Yield 12 large slices Serving Size 1 slice
Amount Per Serving Calories 310Total Fat 28gCarbohydrates 9gNet Carbohydrates 5gFiber 4gProtein 9g

Did you make this recipe?

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