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You are here: Home / Desserts / Cakes / Paleo Pumpkin Cake with Easy Almond Butter Frosting

October 29, 2020

Paleo Pumpkin Cake with Easy Almond Butter Frosting

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Gluten Free
Paleo
Low Carb
paleo pumpkin spice cake with almond butter frosting

Here’s a delicious paleo, gluten-free pumpkin cake to celebrate everything fall and good in the world! The almond butter frosting is the easiest to make, with only 2 ingredients!

What You'll Find in this Post:
1. Ingredients used to make this
2. For the Glaze/Frosting I used:
3. Recipe Variations and Optional Add Ins:
4. What are some ways you can eat these?
5. How to Store
6. You Might Also Like these Pumpkin Recipes
7. Paleo Pumpkin Cake with Easy Almond Butter Frosting

Do you like pumpkin? I absolutely adore pumpkin. This is a food I would still eat if it had the nutrition profile of an iceberg lettuce. There are so many great benefits to eating pumpkin. It’s particularly high in carotenoids and antioxidants such as vitamin C, which helps counteract aging as well as boosting your body’s immunity. It’s also a good source of vitamin B6, Magnesium, Potassium and fiber—which is what makes us feel full longer and helps control blood sugar. That’s why I put a heaping 1/2 cup serving of it here in this recipe.

Paleo Pumpkin Cake with Easy Almond Butter Frosting - pumpkin cake
Paleo Pumpkin Cake with Easy Almond Butter Frosting - pumpkin cake

What else is in the cake:

Ingredients used to make this

**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂

  • Almond flour – I used blanched almond flour
  • Pumpkin puree – canned
  • Eggs – I used regular large eggs
  • Salt – Pink Himalayan salt is what I have at home, so it’s what I use, but you can use any kind for this recipe. Since I use only a small amount, the conversion (between kosher and fine salt, for example) isn’t necessary.
  • Coconut Sugar – You can use any granulated sugar for this recipe. Coconut, date and maple sugars are less processed sugars I would recommend. Honey and maple syrup should also work, but I have not yet tried. For keto options, you could also use stevia (but be sure to convert according to package instructions). I also put a range on the amount you could use (3 to 5 Tablespoons) because I personally prefer desserts that aren’t overwhelmingly sweet. I would say 3 Tbsp is subtly sweet, 4 Tbsp is sweet enough, and 5 Tbsp is sweet.
  • Apple Cider Vinegar – lemon juice also works if you don’t have apple cider vinegar
  • Olive Oil – Instead of olive oil, you can use coconut oil, or avocado oil here if you’d like.

For the Glaze/Frosting I used:

  • Almond Butter, like this one or any other natural nut butter
paleo pumpkin spice cake with almond butter frosting

Recipe Variations and Optional Add Ins:

  • Add ½ tsp cinnamon or pumpkin pie spice
  • Fold in some chocolate chips to the batter
  • Or add raisins or dried cranberries
Paleo Pumpkin Cake with Easy Almond Butter Frosting - pumpkin cake

What are some ways you can eat these?

  • Plain and warm
  • sprinkled with cinnamon and granulated sugar of choice (see how I did that here)
  • Glazed with this 2-ingredient almond butter frosting
  • Frosted with my healthy chocolate frosting

[yop_poll id=”10″]

How to Store

Store the cake covered at room temperature for up to 24 hours. If you need to store them longer, you can place them in the fridge for up to a week or freeze up to 4 months. Defrost at room temperature.

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Paleo Pumpkin Cake with Easy Almond Butter Frosting - pumpkin cake
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Paleo Pumpkin Cake with Easy Almond Butter Frosting - pumpkin cake
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Paleo Pumpkin Cake with Easy Almond Butter Frosting - pumpkin cake

Recipe makes one loaf pan (I used a 1.5 qt glass pyrex, but any loaf pan should work).

a slice of paleo pumpkin spice cake with almond butter frosting

Paleo Pumpkin Cake with Easy Almond Butter Frosting

Paleo Pumpkin Cake with Easy Almond Butter Frosting - pumpkin cakeAll Purpose Veggies
Here's a delicious paleo, gluten-free pumpkin cake to celebrate everything fall and good in the world! The almond butter frosting is the easiest to make, with only 2 ingredients!
This is a small batch for a small 6 slice cake. For larger batch baking, please use slider to change serving sizes.
4 from 1 vote
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Prep Time 15 mins
Cook Time 20 mins
Course Dessert
Cuisine American
Servings 6 servings
Calories 146 kcal

Ingredients
  

DRY INGREDIENTS

  • 1 cup almond flour
  • 2 Tbsp granulated sugar of choice*
  • 2 tsp pumpkin pie spice mix
  • 1/2 tsp baking soda
  • 1 tsp apple cider vinegar
  • 1/4 tsp salt
  • 1 tsp vanilla extract

WET INGREDIENTS

  • 1/2 cup pumpkin puree
  • 1 large egg
  • 1 Tbsp olive oil or coconut oil

Instructions
 

  • Preheat oven to 350 degrees F (175 degrees C).
  • Line a loaf pan with parchment paper or grease the inside of the pan with olive/coconut oil.
  • Mix all the dry ingredients in a bowl
  • Add the wet ingredients into the bowl and stir until well combined. Spread the batter into the prepared loaf pan.
  • Bake in a preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool slightly before taking out of the pan.
  • Frost the cake with my 2-ingredient almond butter frosting, the healthy chocolate frosting, or a frosting of choice.
  • Store in the fridge (in a closed container) up to 5-7 days, or freeze leftovers, safe for 6 months. To serve after freezing the cake, defrost the cake overnight in the fridge to eat the following day.

Notes

* You can use any granulated or liquid sweetener of your choice, but honey, maple syrup, coconut sugar, date sugar and maple sugars are the less processed, naturally derived sweeteners. For the lower-calorie, reduced carb option reflected in the nutrition facts, use sugar-free sweeteners such as stevia (just be sure to convert according to package instructions as stevia differs by brand). 

Nutrition

Calories: 146kcalCarbohydrates: 6gProtein: 5gFat: 12gSaturated Fat: 1gCholesterol: 27mgSodium: 200mgPotassium: 52mgFiber: 3gSugar: 1gVitamin A: 3217IUVitamin C: 1mgCalcium: 49mgIron: 1mg***Net Carbs: 3g
Keyword almond flour, cake, pumpkin
Did You Like this Recipe?I’d love to know more about it! Please leave a rating or comment below so I know what to add and which recipes to share with you next!
Rate this Recipe here

Filed Under: Cakes, Dessert, Desserts, Fall, Gluten-Free, Keto, Low Carb, Veggies Tagged With: almond-butter, almond-flour, cakes, fall, glutenfree, Keto, LowCarb, pumpkin

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Reader Interactions

Comments

  1. Gin says

    January 10, 2022 at 12:33 pm

    I cant tell when this is done – it seems like mush and ive already extended baking time by 10 min ! Help ! I hate wasting good ingredients

    Gi

    Reply
    • All Purpose Veggies says

      January 20, 2022 at 12:13 pm

      Hi Gin, sorry your cake turned out mushy! Paleo cakes are usually very moist so I try to bake them as sheet cakes or on other shallow pans to ensure even cooking. It could also be that your pumpkin puree had more liquid than the one I used. Hope this helps

      Reply

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