Paleo Pumpkin Cake with Maple Cream Frosting

This paleo pumpkin cake is wonderfully moist and fuss-free! Topped off with maple cream frosting and maple candied pecans.

I’ve gotten quite a few questions about converting my cinnamon sugar pumpkin donut holes into a cake recipe. I feel bad about not having a definite answer and just telling people, “I don’t know because I haven’t tried it, but here’s what I’d do…” so I just tried it out. :)

I used a 9″ springform pan lined with a piece of parchment paper (you can see the creases around the edges of the cake created by the parchment paper in the below picture). You’ll definitely want to make sure your parchment paper isn’t too close to the top of the oven.

This paleo pumpkin cake is nice and moist and super easy to make! Topped off with maple cream frosting and maple candied pecans.

You’d think I would have learned this basic principal by now since I basically line everything except for bundt pans with parchment paper! But nope. The first time I baked this paleo pumpkin cake, a fire was involved.

I think the parchment paper is necessary when using a springform pan so that the batter doesn’t leak and cause a smoky oven. If you have a round 9″ closed cake pan and don’t want the creases you see in my picture, then just line the bottom with parchment paper and then grease the sides of the pan with coconut oil (or whatever you usually use).

If you don’t have a 9″ round pan and want to use an 8″ or 10″ pan, you’ll have to adjust the baking time. I think using a 10″ pan would yield too thin of a cake, but if it’s your only option, it’ll still work!

This delicious paleo pumpkin cake is nice and moist and super easy to make! Topped off with maple cream frosting and maple candied pecans.

To top if off, I used the paleo maple cream frosting recipe I posted a few weeks ago. It’s so perfect on this cake!

I was kind of bummed when it came time for decorating this paleo pumpkin cake. The frosting’s way too soft to pipe (not that I wanted to do that, anyway) but the cake just looks blah with only the frosting on top.

This paleo pumpkin cake is super moist and easy to make! Topped off with maple cream frosting and maple candied pecans.

Then I came across the maple candied pecans I had recently used for something else. They’re handy. I made a half batch and have been using them to decorate everything! Like this paleo vegan pumpkin pie and these mini maple cheesecakes.

Just be sure to put them on the cake right before serving. Otherwise they kind of “melt.” Except melt’s not the right word. You know what I mean. :D Enjoy!

If cake’s not your speed, try this paleo pecan pumpkin pie fudge or these gluten-free pumpkin maple spice granola bars!

Paleo Pumpkin Cake with Maple Cream Frosting (grain-free, gluten-free, dairy-free)

Rated 5.0 by 3 readers
Paleo Pumpkin Cake with Maple Cream Frosting
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 8 slices


    For the cake:

  • 1/2 cup (64 grams) coconut flour
  • 3/4 cup (75 grams) almond flour
  • 1 1/4 teaspoons baking soda
  • 3 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 4 large eggs (50 grams each, out of shell), room temperature
  • 7 tablespoons (98 grams) coconut oil, melted1 (you can also use unsalted butter for a non-dairy-free / paleo version)
  • 1/2 cup (120 milliliters) maple syrup
  • 2 tablespoons coconut sugar
  • 1/2 cup (120 grams) canned pumpkin puree (not pumpkin pie filling)
  • 2 teaspoons vanilla extract
  • For the frosting:

  • 1 cup (132 grams) raw unsalted cashews, soaked2
  • 1/4 cup + 1/2 teaspoon (62 milliliters) maple syrup (I recommend using the darker Grade B kind like this so that the maple taste is more intense)
  • 2 teaspoons water
  • 1 1/2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 1 teaspoon lemon juice
  • For the topping:

  • 1/3 batch (or more) maple candied walnuts made with pecans


    For the cake:

  1. Preheat the oven to 350 °F (176 °C). Place a piece of parchment paper in a 9" springform pan, so that the bottom and sides are lined.
  2. In a large bowl, mix together the dry ingredients (coconut flour through salt).
  3. In a separate medium bowl, mix together the wet ingredients (eggs through vanilla).
  4. Add the dry mixture to the wet mixture and stir just until combined.
  5. Pour the batter into the prepared pan.
  6. Bake for 25 minutes or until a toothpick inserted in the middle comes out clean. Let cool completely in the pan.
  7. For the frosting:

  8. While the cake is baking, prepare the frosting. Drain the cashews and place all the ingredients in a high-speed blender jar (I don't think this would work in a food processor).
  9. Process on high speed for about 40 seconds or until totally smooth and no chunks remain.
  10. Add more lemon juice, vanilla and salt, if desired. Refrigerate for about 2 hours before frosting your cake.
  11. Spread the frosting over the cake. Refrigerate the frosted cake for up to 3 days. Top with maple pecans immediately before serving.


  1. I used refined coconut oil, which has no coconut taste / smell to it. If you use unrefined, this cake may have some coconut taste.
  2. To soak the cashews, place them in a large mug, small pot, or some kind of container that's safe to pour boiling water into. Pour enough boiling water over the cashews to cover them. Let them sit 1 1/2 to 2 hours.

Recipe by  |

Pin post on Pinterest Share post on Facebook Share post on Twitter Share post on Google+

30 comments on “Paleo Pumpkin Cake with Maple Cream Frosting” — Add one!

  • L Kotara says
    January 5, 2017 @ 5:59 pm

    I made this for Thanksgiving and doubled it up for a 2 layer cake for Christmas. My Gluten free husband and Crossfit/Paleo daughter both thought it tasted so good it had to be bad for you. They were delighted when I read them off the list of ingredients.

    • Erin replies to L Kotara
      January 5, 2017 @ 9:32 pm

      Aww, yay! I’m thrilled that everyone enjoyed it. :) How did the frosting hold up to the layers? Thanks a bunch for your comment!

      • Lorna Kotara replies to Erin
        January 28, 2017 @ 8:06 pm

        I tripled the frosting recipe so I would have enough to cover the 2 layers and have a frosting layer in between. It held up great. I let the cake layers cool completely before frosting.

        • Erin replies to Lorna Kotara
          January 29, 2017 @ 9:36 pm

          That’s great! Thanks for the tip. I’ll definitely try that myself!

  • Celina Taylor
    December 7, 2016 @ 10:04 pm

    My mom made this for me for Thanksgiving because I am allergic to dairy and gluten! It was absolutely delicious.

    • Erin replies to Celina Taylor
      December 8, 2016 @ 9:25 pm

      I’m so happy you liked it! And nice mom. :) Thanks for your comment!

  • Cindy says
    November 22, 2016 @ 1:52 am

    Oh my!! I can’t wait to make this & dive in!

    • Erin replies to Cindy
      November 22, 2016 @ 7:35 pm

      I hope you’ll enjoy it! :)

  • eat good 4 life says
    November 16, 2016 @ 3:47 pm

    This looks plain sensational. I could probably eat the entire thing all by myself. I miss baking lately!!

  • kellie @ the suburban soapbox says
    November 15, 2016 @ 4:31 pm

    This is such a beautiful cake, perfect for Thanksgiving!

  • Julie | This Gal Cooks says
    November 15, 2016 @ 2:45 am

    This cake looks incredible, Erin! I’m not big into sweets until the holidays arrive and once they arrive, I’m a sweets maniac. I need to make this cake because then I can enjoy some sweets without the guilt. Thanks for sharing! :)

  • Cathy | Lemon Tree Dwelling says
    November 11, 2016 @ 10:51 pm

    I am DYING over the frosting on this! Looks so good!!

  • Amanda | The Chunky Chef
    November 11, 2016 @ 3:12 am

    This cake is SO gorgeous!!

  • Kimberly @ The Daring Gourmet says
    November 11, 2016 @ 2:29 am

    The combination of coconut and almond flour sounds wonderful – this cake looks perfect!

  • Charlotte Moore
    November 11, 2016 @ 1:18 am

    It sure looks yummy. The pecans on top look very good too.

  • Renee - Kudos Kitchen says
    November 11, 2016 @ 1:12 am

    This completely looks like the perfect dessert to top of the big Thanksgiving meal. It looks so moist and flavorful, and that frosting….*swoon*

  • Alyssa | EverydayMaven says
    November 11, 2016 @ 12:48 am

    This is a delicious looking cake!

  • Michelle | A Latte Food says
    November 10, 2016 @ 11:17 pm

    Oh my gosh, I’ve totally started a fire in the oven too because of a leaky springform pan! Not my finest moment…lol. This cake is SO beautiful!

  • Joanie @ ZagLeft says
    November 10, 2016 @ 7:37 pm

    This is such a pretty cake, Erin. It looks so moist and would make such a pretty showing on our Thanksgiving table.


Comments? I’d love to hear from you!

Your email address will not be published. Required fields are marked with *


Comments are moderated. If you don’t see your comment immediately, don’t panic… it went through! Thank you so much for taking time to leave feedback!

Please help others by rating the recipe: