Flourless Pumpkin Spice Latte Cake – The Ultimate Cozy Autumn Dessert

Hey there, pumpkin lover! 🍂 Thanks so much for stopping by my kitchen today. If you’re craving something warm, spiced, and delightfully cozy, you’re going to fall head-over-spatula for this Flourless Pumpkin Spice Latte Cake. This moist, melt-in-your-mouth dessert brings together the soul of a pumpkin spice latte and the heart of a homemade cake — without a speck of flour in sight!

Naturally gluten-free, tender from almond flour, and kissed with pumpkin, espresso, and aromatic spices, it’s the perfect cozy bake for chilly mornings, Thanksgiving tables, or coffee dates at home.

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Overview of the Recipe

This Flourless Pumpkin Spice Latte Cake is what I call “a hug in cake form.” It’s perfect for fall gatherings, Sunday brunch, or when you simply need something comforting with your coffee.

Why You’ll Love It

• Naturally gluten-free – no wheat flour needed!
• Super moist and fluffy thanks to pumpkin purée and almond flour.
• Full of cozy pumpkin spice flavor balanced with espresso notes.
• Topped with a luscious tangy cream cheese frosting.

What It Tastes Like

Imagine your favorite pumpkin spice latte — rich, aromatic, a little sweet — baked into a soft, nutty cake with the dreamiest coffee undertone. Every bite feels like a sip of fall.

Ingredients

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For the Pumpkin Latte Cake:

• 2 cups (200 g) almond flour
• 2 tsp (6 g) pumpkin pie spice
• 1 tsp (5 g) baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 3 large eggs
• ¾ cup (180 g) pumpkin purée
• ½ cup (100 g) coconut sugar (or brown sugar)
• ¼ cup (60 ml) strong brewed coffee or 1 tbsp instant espresso powder dissolved in hot water
• ¼ cup (60 ml) melted coconut oil or butter
• 1 tsp vanilla extract

For the Cream Cheese Frosting:

• 8 oz (225 g) cream cheese, softened
• ¼ cup (60 g) unsalted butter, softened
• 1½ cups (180 g) powdered sugar
• 1 tsp vanilla extract
• ½ tsp cinnamon

Tools Needed

• Mixing bowls
• Electric mixer or whisk
• 9-inch round or square cake pan
• Parchment paper
• Spatula and cooling rack

Substitutions

• Nut-free? Use sunflower seed flour (texture will be slightly denser).
• Vegan? Substitute eggs with 3 flax eggs and use vegan cream cheese.
• Sugar-free? Replace coconut sugar with erythritol or monk fruit sweetener.

How to Make Flourless Pumpkin Spice Latte Cake

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Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease your cake pan and line it with parchment paper for easy removal.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together almond flour, pumpkin pie spice, baking powder, baking soda, and salt. The smell already hints at fall magic!

Step 3: Whisk Wet Ingredients

In another bowl, beat the eggs, pumpkin purée, coconut sugar, coffee, melted coconut oil, and vanilla extract until smooth and creamy.

Step 4: Combine

Gently fold the wet ingredients into the dry ones until just combined. Don’t overmix — almond flour loves a gentle touch!

Step 5: Bake

Pour the batter into your prepared pan. Bake for 25–30 minutes or until the top is golden and a toothpick inserted in the center comes out clean.

Step 6: Cool Completely

Let the cake cool in the pan for 10 minutes, then transfer it to a rack to cool fully before frosting.

Step 7: Make the Frosting

Beat cream cheese and butter until fluffy. Add powdered sugar, vanilla, and cinnamon; beat until smooth and creamy.

Step 8: Frost and Enjoy

Spread the frosting generously over the cooled cake. Dust with extra cinnamon or a sprinkle of espresso powder for that signature latte look!

What to Serve With Flourless Pumpkin Spice Latte Cake

Pair a slice with:

• A hot pumpkin spice latte (of course!)
• A scoop of vanilla ice cream
• Or a drizzle of maple syrup and crushed pecans for texture.

You can also serve it as a sweet finish after Pumpkin Gnocchi with Sage Butter or alongside brunch favorites like Cinnamon Swirl Banana Bread.

Tips for Making It Perfect

• Don’t skip cooling before frosting — it ensures the cream cheese topping doesn’t melt.
• Brew strong coffee or espresso for a bold latte flavor.
• Store your almond flour in the fridge for the freshest texture.
• Double the batch for a layer cake version!

Storage Instructions

• Room Temp: Up to 2 days (unfrosted).
• Fridge: 5 days in an airtight container.
• Freezer: Wrap slices individually and freeze up to 3 months.

General Information

This cozy autumn cake celebrates the flavors of pumpkin spice lattes — a fall tradition! Flourless cakes like this one were inspired by European nut-based tortes, giving you that rich, naturally gluten-free bite.

Frequently Asked Questions

1. Can I make this cake dairy-free?
Absolutely! Use vegan butter and dairy-free cream cheese.

2. Can I skip the frosting?
Yes, but it’s worth it! Try dusting the top with powdered sugar and cinnamon instead.

3. Does it taste like coffee?
Just a hint — enough to enhance the pumpkin spice, not overpower it.

4. Can I make cupcakes instead?
Yes! Bake for 18–20 minutes at the same temperature.

Conclusion

There you have it — a cake that’s pure fall in every forkful. Soft, spicy, and just the right amount of sweet, this Flourless Pumpkin Spice Latte Cake is one of those recipes you’ll come back to year after year.

If you loved this, try these other cozy desserts from the site:

• Pumpkin Cheesecake Bars

Interactive Elements

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If you bake this beauty, tag your photo on Pinterest @poulefrecipe — I’d love to see your cozy cake creations! And don’t forget to leave a review in the comments below.

Nutritional Information (per serving)

Calories	Protein	Carbs	Fat	Fiber	Sugar
290 kcal	7 g	21 g	20 g	4 g	12 g

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