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5 from 3 votes

Gluten-free Pumpkin Cake

Made with wholesome almond flour and oat flour, no one will ever guess this perfectly moist and tender cake is gluten-free!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 9
Calories: 267kcal


  • 1 cup blanched almond flour not almond meal
  • cups oat flour
  • 1/2 cup coconut sugar or brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 eggs preferably pasture-raised
  • ¼ cup non-dairy milk
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1/4 cup melted coconut oil


  • Preheat the oven to 350°F and lightly grease a 9x9 inch baking pan.
  • In a large bowl, whisk together the almond flour, oat flour, coconut sugar, spices, baking soda and salt.
  • In a separate bowl or measuring cup, whisk together the milk, eggs, pumpkin, and vanilla. Pour into the bowl with the dry ingredients and stir a few times. Add the melted coconut oil then stir until everything is evenly incorporated and a smooth batter has formed.
  • Pour the batter into the greased baking dish. Shake the dish until the batter is even in the pan. Bake in the oven for 30 minutes, or until a toothpick or fork comes out clean when poked into the center. Allow to cool completely before frosting. Once frosted, cut into 9 squares. Serve immediately or cover and store in the refrigerator until ready to serve. Leftovers will keep for up to 1 week when refrigerated.


For frosting I recommend either my Best Healthy Vegan Chocolate Frosting or a Vegan Cream Cheese Frosting made with 8 ounces vegan cream cheese, 2 tablespoons vegan butter, 2 cups powdered sugar and 1/2 teaspoon vanilla extract. Beat together until a frosting forms then refrigerate until ready to use on cooled cake.


Calories: 267kcal | Carbohydrates: 28g | Protein: 7g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 36mg | Sodium: 350mg | Potassium: 157mg | Fiber: 3g | Sugar: 9g | Vitamin A: 89IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 2mg