Gluten Free Pumpkin Spice Cake Recipe

gluten-free-pumpkin-spice-cakeThis gluten free pumpkin spice cake is kind of like my baby. I have been nurturing the spice cake recipe along for awhile, and when the recipe came out just right I tested it out a few more times to be sure – this spice cake recipe is everything we wanted in a cake – flavorful, moist and spongy and, bonus!, it is super simple to make. Everything gets tossed in the blender and then poured into the cake pan – easy!

We have been gluten free for over a year now, but every now and then I play with grain free desserts for fun – this recipe does just happen to be grain free, too!. I found an excellent price on coconut flour at SAMS Club – about $8 for 5lbs of it. The next cheapest I have seen it is in 25lb quantities on Amazon, so the coconut flour at SAMS Club is truly a steal! (It stores well in the freezer.)

I wanted to create a coffee cake type cake – something I would be ok feeding to us for breakfast (I miss easy breakfasts!) and at the same time something that could be spruced up a little bit with either extra add-ins (chocolate chips!) or with apple butter or icing and then served as a dessert.

I like a cake that can do lots of things – and this one meets that bill. I have served it straight up as a spice cake. I have served it with chopped nuts added (the assorted, raw nuts from Target. They are the best!) I have served it with chocolate chips added. I have served it with grated carrot (was planning on adding a cream cheese icing but was all out of cream cheese – must try that one again!)

Basically – what I have dreamed up so far for this cake, it has excelled at.

When I make this as a breakfast option I cut the honey or maple syrup quantity in half. We are quite happy with it being less sweet and I feel better about it as a breakfast option.

Grain Free Pumpkin Spice Cake

Grain Free Pumpkin Spice Cake


  • 12 eggs
  • 1/4 cup coconut oil
  • 1/2 cup honey or maple syrup
  • 1 cup pumpkin
  • 1/4 cup dates
  • 1/4 cup cocoa
  • 1/2 cup coconut flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1/2 tsp cloves
  • 2 tsp vanilla
  • Optional
  • 1/2 cup shredded carrots
  • 1/4 cup chopped nuts
  • 1/4 cup chocolate chips


  1. Put all of the ingredients in blender and blend until smooth.
  2. Pour batter into cake pan.
  3. Cook at 350 F for 55 minutes.
  4. Cool and enjoy!
  5. Optional add-ins
  6. Use one or more of these fun add-ins to change up the cake. Once the ingredients have been blended stir the optional extra ingredients in (don't blend!) and then pour into cake pan.

Jessica Lynette

What do you think?