Downshiftology · by Lisa Bryan★ 5.0 (41)
Gluten-Free Pumpkin Cake
NUTRITION · PER SERVING105M COOK
CAL 22%·PRO 20%
CARBS 60G56% OF CAL
2G FIBER0G ADDED0G INTRINSIC8G OTHER50G TOTAL SUGAR
FAT 20G41% OF CAL
8G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A soft, moist pumpkin cake made with alternative flours and topped with cream cheese frosting. A gluten-free autumn dessert.
dessertamericanbaked good🥣 mixer🔥 oven🥧 baking dishgluten freevegetarian
View the full recipe on Downshiftology →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 15- 2 cups almond flour
- ⅔ cup tapioca flour
- 2 tablespoons coconut flour
- 1 ½ cups coconut sugar
- 1 tablespoon pumpkin spice
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 4 large eggs
- 1 (15-ounce can) pumpkin puree
- 1/4 cup coconut oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 8 ounces cream cheese (room temperature)
- ½ cup butter (room temperature (usually one stick))
- 3 cups powdered sugar (confectioners' sugar)
- Optional: chopped pecans for the top
At a glance
PER SERVING · TIME 105M
CAL 22%·PRO 20%
CARBS 60G56% OF CAL
2G FIBER0G ADDED0G INTRINSIC8G OTHER50G TOTAL SUGAR
FAT 20G41% OF CAL
8G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 361mg
- Total sugar
- 50g
- Added sugar
- ≥43g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 143mg
- Calcium
- 63mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 361MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.