Irresistibly Moist Flourless Pumpkin Gingerbread Cake (Gluten-Free & Festive!)

Oh, friends—thank you for being here today! I am so excited to share one of my favorite seasonal treats with you: this Flourless Pumpkin Gingerbread Cake. It’s cozy, spiced, naturally gluten-free, and has that tender, moist crumb you’ll want with a hot cup of tea on a chilly fall evening. 🎃🍂

I grew up with the scent of gingerbread wafting through the kitchen during the holidays, and pairing it with pumpkin just feels like giving fall a warm hug. This recipe uses almond flour instead of wheat, making it gluten-free while still rich and satisfying. If you haven’t subscribed to my recipes yet, go ahead and sign up—I’d love to share more cozy seasonal bakes with you straight to your inbox!

Overview of Recipe Content

This flourless pumpkin gingerbread cake is the perfect blend of hearty and wholesome. Think of it as a cross between pumpkin bread and gingerbread: fragrant, earthy, slightly sweet, and oh-so-moist. It works beautifully as a holiday dessert, a fall afternoon snack, or even a festive brunch cake.

Why you’ll love it:

• Moist and tender thanks to pumpkin and almond flour.
• Naturally gluten-free and grain-free.
• Lightly sweetened with honey or maple syrup.
• Spiced to perfection with cinnamon, ginger, nutmeg, and cloves.
• Keeps well and tastes even better the next day!

What it tastes like:
A warm hug in cake form. You’ll get pumpkin’s earthy sweetness with the bold kick of gingerbread spices, rounded out by a subtle nuttiness from the almond flour.

Seasonal relevance:
Pumpkin and gingerbread are fall and winter icons. This cake is a wonderful centerpiece for Thanksgiving, Christmas, or any cozy gathering.

Ingredients you’ll need:

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• 🎃 1 cup pumpkin purée (unsweetened)
• 🥚 3 large eggs
• 🥛 ½ cup plain Greek yogurt
• 🍯 ½ cup honey or maple syrup
• 🥥 2 tbsp coconut oil, melted
• 🌰 2 cups almond flour
• 🥄 1 tsp baking powder (gluten-free if needed)
• 🥄 1 tsp ground cinnamon
• 🥄 ½ tsp ground ginger
• 🥄 ¼ tsp ground cloves
• 🥄 ¼ tsp ground nutmeg
• 🧂 Pinch of salt

Tools you’ll need:

• Mixing bowls
• Whisk & spatula
• 8-inch round or square cake pan
• Parchment paper

Substitutions & Additions:

• Swap Greek yogurt for coconut yogurt to make it dairy-free.
• Use brown sugar instead of honey/maple if you like a deeper molasses flavor.
• Add chopped pecans or walnuts for crunch.
• A handful of chocolate chips makes it dessert-like.

How to Make Flourless Pumpkin Gingerbread Cake

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1. Preheat & Prep: Heat oven to 350°F (175°C). Grease and line your cake pan with parchment paper.
2. Mix the Wet Ingredients: In a bowl, whisk pumpkin purée, eggs, yogurt, honey/maple syrup, and melted coconut oil until smooth. The batter should look creamy and golden.
3. Combine the Dry Ingredients: In another bowl, whisk almond flour, baking powder, spices, and salt. Inhale that aroma—it smells like fall already!
4. Bring It Together: Gently fold the dry mix into the wet. The batter will be thick and luscious.
5. Bake: Pour into the prepared pan, smoothing the top. Bake for 30–35 minutes, until a toothpick comes out clean.
6. Cool & Enjoy: Let it cool before slicing. The cake will be moist, tender, and fragrant—perfect on its own or topped with whipped cream.

What to Serve with Flourless Pumpkin Gingerbread Cake

• A dollop of whipped cream or coconut whipped cream.
• Cream cheese frosting for extra indulgence.
• Dust of powdered sugar for a festive touch.
• Pair with hot cider, chai latte, or mulled wine.

Tips for Making It Perfect

• Don’t overmix the batter—almond flour is delicate.
• Use room-temperature eggs and yogurt for a smoother mix.
• Test doneness with a toothpick—it should come out mostly clean.
• Let it cool completely before slicing; it sets as it rests.

Storage Instructions

• Counter: Store in an airtight container for up to 3 days.
• Fridge: Keeps up to 1 week—actually tastes even richer the next day.
• Freezer: Slice and wrap individually, freeze up to 2 months. Thaw overnight or warm gently in the oven.

General Information

Pumpkin and gingerbread are both rooted in old-world traditions. Gingerbread traces back to Europe, while pumpkin became a fall staple in American kitchens. Together, they create a timeless cake that feels festive and familiar.

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Frequently Asked Questions

1. Can I make this cake dairy-free?
Yes! Just swap Greek yogurt for coconut yogurt.

2. Can I use canned pumpkin pie filling?
No, that’s already sweetened and spiced—stick to plain pumpkin purée.

3. Can I make this ahead of time?
Absolutely. It actually tastes better the next day as the flavors meld.

4. Can I double the recipe?
Yes, just use a larger 9×13 pan and bake 5–10 minutes longer.

Conclusion

This flourless pumpkin gingerbread cake is everything fall baking should be: moist, spiced, wholesome, and festive. Whether you serve it for a cozy weeknight dessert or bring it to the holiday table, it’s a guaranteed hit.

If you love pumpkin, you might also enjoy my Pumpkin Chocolate Chip Cookies or my Pumpkin Cheesecake Bars. For more spiced treats, check out my Molasses Ginger Cookies or my Cinnamon Apple Bread. And don’t miss my Protein Cookie Dough for a healthier sweet snack.

Interactive Elements

I’d love to hear from you—drop a comment below if you make this cake, and don’t forget to snap a picture! Share it on Pinterest @poulefrecipe or tag me on Instagram. Nothing makes me happier than seeing your kitchen creations.

Nutritional Information (per slice, based on 10 slices)

Calories	Protein	Carbs	Sugar	Fat	Saturated Fat	Fiber	Sodium
230	8g	21g	12g	13g	4g	3g	90mg

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