Almond Flour Pumpkin Cake – Moist, Cozy, and Naturally Gluten-Free

Hey friend — thank you for stopping by my kitchen today! You know those recipes that just feel like fall the moment you smell them baking? This Almond Flour Pumpkin Cake is one of those. It’s tender, full of pumpkin spice warmth, and topped with the softest crumb you’ll ever taste — all made with wholesome almond flour.

It’s gluten-free, dairy-free optional, and bursting with pumpkin flavor. Whether you’re hosting brunch, making a cozy dessert for family night, or sneaking a slice with your morning coffee (I totally do this), this cake will be your new seasonal favorite.

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Overview of Recipe Content

What Is Almond Flour Pumpkin Cake?

It’s a moist, lightly spiced pumpkin cake made with almond flour instead of regular flour. That means it’s naturally gluten-free, grain-free, and full of nutty richness.

This cake has that melt-in-your-mouth texture you get from almond flour, paired with the warmth of cinnamon, nutmeg, and clove. Think pumpkin pie meets coffee cake.

Why You’ll Love It

• Naturally gluten-free and grain-free.
• Super moist from pumpkin purée.
• Only one bowl needed.
• Perfect for breakfast, snacks, or dessert.
• Can be made dairy-free or keto-friendly!

What It Tastes Like

Soft, spiced, and tender. Every bite melts with that classic pumpkin pie flavor — cinnamon, nutmeg, and vanilla — balanced by the light nuttiness of almond flour. It’s not too sweet, just comforting and wholesome.

Ingredient List

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Here’s what you’ll need to bring this fall magic to life:

• 1 ½ cups almond flour
• ¾ cup pumpkin purée (not pumpkin pie filling)
• 2 large eggs
• ¼ cup pure maple syrup or honey
• 2 tablespoons coconut oil (melted) or butter
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon pumpkin pie spice (or mix of nutmeg, cloves & ginger)
• ¼ teaspoon salt

Optional toppings:

• Chopped pecans or walnuts
• Cream cheese glaze or simple maple drizzle

Tools You’ll Need

• Mixing bowl and whisk
• 8×8-inch square pan or 9-inch round pan
• Parchment paper
• Spatula

Substitutions & Additions

• Swap maple syrup for monk fruit syrup for a low-carb version.
• Use olive oil for a dairy-free bake.
• Add dark chocolate chips for a dessert twist.
• Top with cream cheese frosting or maple glaze for indulgence.

How to Make Almond Flour Pumpkin Cake

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Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line your baking pan with parchment and lightly grease.

Step 2: Combine Wet Ingredients

In a large bowl, whisk together pumpkin purée, eggs, maple syrup, melted coconut oil, and vanilla until smooth and creamy.

Step 3: Add Dry Ingredients

Add almond flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Stir until combined — the batter will be thick but smooth.

Step 4: Pour & Bake

Pour the batter into your prepared pan. Smooth the top with a spatula and bake for 25–30 minutes, or until a toothpick comes out clean and the top springs back when touched.

Step 5: Cool & Serve

Let it cool for 10 minutes before slicing. Enjoy warm or at room temperature, with a drizzle of maple syrup or a scoop of vanilla yogurt.

What to Serve With Almond Flour Pumpkin Cake

• A cup of hot chai or coffee
• A dollop of Greek yogurt for breakfast
• A drizzle of cream cheese glaze for dessert
• A handful of toasted pecans for crunch

Tips for Making It Perfect

• Use fine almond flour, not almond meal, for a soft texture.
• Don’t overbake — almond flour browns quickly!
• Let it cool before slicing — it’s delicate when warm.
• Add chocolate chips or nuts for texture.

Storage Instructions

• Room Temperature: Up to 3 days in an airtight container.
• Refrigerator: Keeps for 1 week — even moister!
• Freezer: Freeze slices up to 2 months. Reheat in the microwave for 15 seconds before serving.

General Information

Almond flour cakes are a staple in gluten-free baking. They became especially popular during the early 2000s when bakers started seeking out low-carb, high-protein flours that still tasted indulgent. This pumpkin version takes inspiration from classic fall spice cakes but keeps things naturally wholesome and nutrient-rich.

Frequently Asked Questions

1. Can I use another flour instead of almond flour?
No direct substitutes — almond flour gives the moist, tender texture that makes this cake special.

2. Can I make it vegan?
Yes! Replace eggs with flax eggs (2 tbsp flaxseed meal + 5 tbsp water).

3. Is this keto-friendly?
It can be! Swap maple syrup for a keto sweetener like monk fruit syrup.

4. Can I make muffins instead?
Absolutely! Bake in a muffin tin for 18–20 minutes.

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Conclusion

And there you have it — your new favorite Almond Flour Pumpkin Cake! Moist, spiced, and impossibly cozy. It’s the kind of cake that makes the house smell amazing and your heart feel warm.

If you loved this, try my Pumpkin Spice Pancakes, Almond Flour Banana Bread, Maple Walnut Loaf, Cinnamon Apple Cake, and Pumpkin Oat Muffins.

Interactive Elements

If you bake this, friend — please tag me on Pinterest @poulefrecipe or leave a review below! I adore seeing your fall baking creations.

Nutritional Information

Serving Size	Calories	Protein	Carbs	Fat	Saturated Fat	Sugar	Fiber	Sodium
1 slice (1/9 cake)	210	7g	13g	15g	4g	7g	3g	150mg

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