As the leaves turn golden and the air becomes crisp, I find myself reminiscing about the warm, inviting scents of autumn. One of my fondest memories is baking with my grandmother, who had a magical way of turning simple ingredients into something extraordinary. This gluten-free pumpkin cake is a tribute to those cherished moments, and I promise, it’s so delicious that no one will believe it’s gluten-free!

What Makes This Recipe Special

This pumpkin cake stands out for several reasons:

• Moist and Flavorful: The combination of pumpkin puree and spices creates a moist texture that melts in your mouth.
• Gluten-Free Goodness: Using almond flour and coconut flour ensures that everyone can enjoy this treat without compromising on taste.
• Easy to Make: With simple steps and minimal prep time, this cake is perfect for both novice and experienced bakers.
• Versatile Delight: Whether served as a dessert or a cozy afternoon snack, this cake fits any occasion.

Gather Your Ingredients

Prep Time: 15 minutes | Cook Time: 30 minutes | Servings: 8

• 1 cup pumpkin puree
• 1/2 cup almond flour
• 1/2 cup coconut flour
• 1/2 cup maple syrup
• 3 large eggs
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/4 cup melted coconut oil

Let’s Get Cooking

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large mixing bowl, combine the pumpkin puree, maple syrup, and melted coconut oil.
3. Add the eggs one at a time, mixing well after each addition.
4. In a separate bowl, whisk together the almond flour, coconut flour, baking soda, cinnamon, nutmeg, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Helpful Hints & Variations

For an extra touch of flavor, consider adding chocolate chips or chopped nuts to the batter. You can also top the cake with a cream cheese frosting or a simple dusting of powdered sugar for a delightful finish!

Perfect Pairings

This pumpkin cake pairs beautifully with:

• A warm cup of chai tea
• Vanilla ice cream for a decadent dessert
• A dollop of whipped cream for added indulgence

Kitchen Q&A

Q: Can I use fresh pumpkin instead of canned?

A: Absolutely! Just make sure to cook and puree the pumpkin until smooth.

Why I Love This Recipe

This gluten-free pumpkin cake is more than just a dessert; it’s a reminder of the love and warmth shared in my grandmother’s kitchen. Each bite takes me back to those cozy afternoons spent baking together, and I hope it brings you the same joy. It’s a perfect way to celebrate the season and share with loved ones.

Your Turn

I can’t wait for you to try this recipe! Feel free to tweak it to your liking and share your experiences. Let’s hear from you—what variations did you try? How did your family enjoy it? Your feedback means the world!