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 gluten-free pumpkin donuts 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. :)
To convert that recipe into this cake, 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.
You’d think I’d have learned this basic principle 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!
To top it 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.
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 it 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!
And if you prefer a muffin version, try my paleo pumpkin muffins. It’s the same exact batter as this cake, but the muffins have streusel on top. :)
Paleo Pumpkin Cake with Maple Cream Frosting
Ingredients
For the cake:
- 1/2 cup (64 grams) coconut flour
- 3/4 cup (75 grams) finely ground blanched 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) refined coconut oil melted (you can also use unsalted butter for a non-dairy-free / paleo version)
- 1/2 cup (120 ml) maple syrup
- 2 tablespoons coconut sugar
- 1/2 cup (120 grams) canned pumpkin puree
- 2 teaspoons vanilla extract
For the frosting:
- 1 cup (132 grams) raw unsalted cashews
- 1/4 cup + 1/2 teaspoon (62 ml) Grade B maple syrup
- 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 but made with pecans
Instructions
Soak the cashews:
- Place the cashews 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.
For the cake:
- 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.
- In a large bowl, mix together the dry ingredients (coconut flour through salt).1/2 cup (64 grams) coconut flour, 3/4 cup (75 grams) finely ground blanched almond flour, 1 1/4 teaspoons baking soda, 3 1/2 teaspoons pumpkin pie spice, 1/4 teaspoon salt
- In a separate medium bowl, mix together the wet ingredients (eggs through vanilla).4 large eggs, 7 tablespoons (98 grams) refined coconut oil, 1/2 cup (120 ml) maple syrup, 2 tablespoons coconut sugar, 1/2 cup (120 grams) canned pumpkin puree, 2 teaspoons vanilla extract
- Add the dry mixture to the wet mixture and stir just until combined.
- Pour the batter into the prepared pan.
- Bake for 25 minutes or until a toothpick inserted in the middle comes out clean. Let cool completely in the pan, about 1 hour.
For the frosting:
- 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).1 cup (132 grams) raw unsalted cashews, 1/4 cup + 1/2 teaspoon (62 ml) Grade B maple syrup, 2 teaspoons water, 1 1/2 teaspoons vanilla extract, 1/8 teaspoon salt, 1 teaspoon lemon juice
- Process on high speed for about 40 seconds or until totally smooth and no chunks remain.
- Add more lemon juice, vanilla and salt, if desired. Refrigerate for about 2 hours before frosting your cake.
- Spread the frosting over the cake. Refrigerate the frosted cake for up to 3 days. Top with maple pecans immediately before serving.1/3 batch (or more) maple candied walnuts
Notes
- I used refined coconut oil, which has no coconut taste / smell to it. If you use unrefined, this cake may have some coconut taste.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. The values are without the maple candied pecans.
This was literally the best thing I’ve ever made! Thank you so much for sharing!! I actually mixed it up, substitutes 1/2 of the coconut oil for Nikki’s coconut butter (honey pecan flavor). Any chance you have the nutritional info for the original recipe?
Thank you again!
The coconut butter sub sounds interesting! I’ll have to try that. :) And I was so happy to read that it’s the best thing you’ve ever made. Yay! :) Thanks a bunch for your feedback. I unfortunately don’t have the nutritional info but you can copy and paste the recipe here for that info!
Could a melted cashew butter work in place of the raw cashews?
I’m guessing so but I haven’t tried it so I can’t be sure. I’d use the same amount by weight (132 grams).
I’ve never baked with almond flour until I tried this recipe. It turned out perfect. I didn’t have cashews and honestly couldn’t be bothered with making the frosting, so we ate it without. It’s plenty sweet enough and we didn’t feel we were missing anything. Less calories, too! But maybe next time I’ll try the frosting. Oh, and I made it in a glass pie plate. Thank you for this recipe.
Awesome! I’m happy to hear that you liked it and that it worked out well in a pie plate (and without the frosting!). :) Thanks for your comment.
Is it important to refrigerate it afterward so that it doesn’t spoil, or is that just to keep the frosting solid?
Both! So if you want to leave it at room temp, just leave it unfrosted until closer to serving time. The unfrosted cake is fine at room temp.
Wow this looks great! I’m trying to avoid dairy and my dad’s allergic to gluten so this sounds perfect for thanksgiving! Life saver!!
Thank you! I hope you’ll get to try it out. I’d love to hear how it goes. :)
Tested this cake out over the weekend and it was a big hit! My family loved it and I loved the flavor, the frosting was good too but I added a little more maple and even some cinnamon to spice it up. Planning on making a double layer for thanksgiving this year so thanks for the great recipe!
I’m happy to hear that it was a big hit! I hope the double layer cake will also come out well. Thanks for your comment and sorry for my slow reply. I just got home from the hospital after giving birth (it was a long stay!).
This looks so tasty, I’m excited to try it! Do you think this will work well for cupcakes?
I think it would! I’m guessing it’d make 16 cupcakes and that you’d bake them at 350F for about 12-16 minutes. I’d love to hear how they come out! :)
Thank you! I baked them for 17min at 350, and they came out perfect!! I’m planning to try and make a “keto” version with swerve instead of maple syrup too.
Awesome! I’m happy to hear that they came out well. If you make the keto version, I’d be super interested to hear how that goes! Low-carb baking is always a bit of a mystery to me. ;) Thanks for your feedback!
Looking forward to making this! Any suggestions for a vegan substitution for the eggs?
Unfortunately not. :( I think 4 eggs is a bit too much to use a sub for, but I could be wrong! If you try it out, anyway, I’d love to hear how it goes!
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.
Aww, yay! I’m thrilled that everyone enjoyed it. :) How did the frosting hold up to the layers? Thanks a bunch for your comment!
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.
That’s great! Thanks for the tip. I’ll definitely try that myself!
My mom made this for me for Thanksgiving because I am allergic to dairy and gluten! It was absolutely delicious.
I’m so happy you liked it! And nice mom. :) Thanks for your comment!
Oh my!! I can’t wait to make this & dive in!
I hope you’ll enjoy it! :)
This looks plain sensational. I could probably eat the entire thing all by myself. I miss baking lately!!
Why aren’t you baking?!
This is such a beautiful cake, perfect for Thanksgiving!
Thanks so much!
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! :)
Really?! Oh my. I wish I had that quality!
I am DYING over the frosting on this! Looks so good!!
Thanks! :)
This cake is SO gorgeous!!
Thanks!
The combination of coconut and almond flour sounds wonderful – this cake looks perfect!
It’s my favorite GF flour combination!
It sure looks yummy. The pecans on top look very good too.
Thank you, Charlotte! :)
This completely looks like the perfect dessert to top of the big Thanksgiving meal. It looks so moist and flavorful, and that frosting….*swoon*
Thanks so much! I totally agree with you. :)
This is a delicious looking cake!
Thanks!
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!
Haha. The worst are tarts. It’s just a mess when the butter leaks through!
This is such a pretty cake, Erin. It looks so moist and would make such a pretty showing on our Thanksgiving table.
Thanks so much! :)