This Gluten Free Pumpkin Spice Cake could be the best thing to happen to fall since, well…ever!!
Gluten Free Pumpkin Spice Cake
My husband created this gluten free pumpkin spice cake to use in an easy pumpkin spice ice cream cake recipe, but the cake itself is amazing enough to enjoy alone. So I’m sharing this recipe separately.
Gluten free cakes run the gamut — it can be difficult to re-create that fluffy, yet moist texture of traditional cakes. However this gluten free pumpkin spice cake nails it.
Finally, a pumpkin-flavored treat that you can eat without worrying about an upset tummy later!
So go ahead, grab a pumpkin spice latte and a slice of this decadent gluten free pumpkin spice cake, and go pumpkin wild!
How to Make Easy Gluten Free Pumpkin Spice Cake
A free printable copy of our Gluten Free Pumpkin Spice Cake is available at the bottom of the post. Keep reading for prep tips or scroll down for the printable recipe card. For your convenience in recreating our pumpkin poke cake recipe, I’ve included shop-able ad links for some of the products used; disclosure policy available here.
What I especially love about this gluten free spice cake is that it is so easy to make! Simply mix, pour, and bake!
TIP: You can even use this gluten free pumpkin spice cake recipe as the base for our Caramel Pumpkin Poke Cake!
We love to top off our gluten free pumpkin spice cake with a homemade caramel sauce. It’s also easy and you can make the sauce while your cake bakes to save time.
Homemade Caramel Sauce
- 1 cup dark brown sugar
- 1 stick butter
- 1 cup coconut milk
Combine ingredients in a small saucepan over medium-low heat. Stir constantly for about 10 minutes. Remove from heat and allow to cool slightly before serving.
TIP: If you want to double-up on the pumpkin goodness, you’ve got to try the super-easy Pumpkin Spice Ice Cream Cake (with pumpkin ice cream) that this cake recipe was created for. You make the ice cream cake right in the carton! It’s practically fool-proof!
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Gluten Free Pumpkin Spice Cake
- 1/2 cup pumpkin puree
- 1 1/2 cup dark brown sugar
- 1/2 cup canola oil
- 1/2 cup mayonnaise for lactose free version OR sour cream
- 5 eggs
- 1 cup tapioca flour
- 1 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons vanilla
- 1/8 teaspoon cinnamon
- 1/8 teaspoon ground ginger
- Preheat oven to 350°F.
- Combine wet ingredients in a large mixing bowl.
- In a separate mixing bowl, sift together dry ingredients. Add dry ingredients to bowl with wet ingredients and mix well, using a hand or stand mixer.
- Pour into a greased 9" round cake pan and bake at 350°F for 30 minutes.
You might also like this Gluten Free Sticky Toffee Pudding Cake Recipe — it’s equally delicious and you’d never guess it wasn’t the “real” deal!
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