A cozy, gluten-free Flourless Pumpkin Spice Latte Cake bursting with pumpkin, espresso, and warm spices — topped with tangy cream cheese frosting.

Scale

2 cups almond flour

2 tsp pumpkin pie spice

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

3 large eggs

¾ cup pumpkin puree

½ cup coconut sugar

¼ cup strong brewed coffee

¼ cup melted coconut oil

1 tsp vanilla extract

8 oz cream cheese

¼ cup butter

1½ cups powdered sugar

1 tsp vanilla extract

½ tsp cinnamon

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1. Preheat oven to 350°F (175°C) and line a 9-inch pan.

2. Whisk almond flour, pumpkin pie spice, baking powder, baking soda, and salt.

3. In another bowl, whisk eggs, pumpkin puree, sugar, coffee, oil, and vanilla.

4. Combine wet and dry ingredients; pour into pan.

5. Bake 25–30 minutes, then cool completely.

6. Beat frosting ingredients until fluffy and spread over cooled cake.

Store in fridge up to 5 days.

Can be frozen up to 3 months.

Top with crushed pecans or a sprinkle of espresso powder for extra flair.