Pumpkin Cake with Cream Cheese Frosting {Gluten Free, Grain Free}
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Paleo Running Momma · by Michele★ 4.9 (7)

Pumpkin Cake with Cream Cheese Frosting {Gluten Free, Grain Free}

NUTRITION · PER SERVING50M COOK
CAL 18%·PRO 14%
CARBS 39G44% OF CAL
4G FIBER8G OTHER27G TOTAL SUGAR
FAT 20G52% OF CAL
6G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

This moist pumpkin cake is made with almond flour and topped with cream cheese frosting. It's gluten-free and grain-free with warm autumn spices throughout.

dessertamericanbaked goodgluten freepaleovegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 12
  • 1 1/2 cups pumpkin puree
  • 4 large eggs (at room temperature)
  • 1 cup maple sugar or coconut sugar* (or a mix)
  • 3 tablespoons ghee or butter (melted)
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups blanched almond flour
  • 1/2 cup tapioca flour
  • 3/4 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon pumpkin pie spice
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon fine grain sea salt
  • 4 oz dairy free cream cheese like Kite Hill (or regular, if dairy is okay)
  • 1/4 cup unsalted grass fed butter or vegan butter (softened**)
  • 1 1/2 cups organic powdered sugar or powdered monk fruit sweetener
  • 1/2 teaspoon pure vanilla extract
PREP
15M
SODIUM
220MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.