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This cake just might be on of my favorites and it’s perfect for all those holiday gatherings. Comforting with the pumpkin spices and light and sweet with the cream cheese frosting. The pumpkin puree helps create such a moist cake, no one will know it’s gluten free.

The first time I mad this gluten-free pumpkin cake was for my little sister’s birthday. She has a November birthday, so it was perfect for the celebration! This cake would be perfect for holidays or those fall and winter birthdays! Paired with the cream cheese frosting, it’s a showstopper!

Why You Will Love This Recipe:

Simple ingredients, delicious cake
Soft and moist texture
Perfect for all holiday celebrations
The blend of delicious fall spices is perfection
Pairs beautifully with cream cheese frosting
Easy to make
The texture of the cake is moist and tender

Ingredient List:

Avocado Oil: A neutral oil that keeps the cake moist without overpowering the pumpkin flavor. It also adds a touch of richness and healthy fats. You could use coconut oil or vegetable oil.
Eggs (Room Temperature): Bring your eggs to room temperature for better incorporation with other ingredients, resulting in a lighter, fluffier texture.
Coconut Sugar: This unrefined sugar adds a subtle caramel flavor and keeps the cake lightly sweet without overpowering the pumpkin.
Brown Sugar: Adds moisture and a deep molasses flavor, complementing the pumpkin and spices.
Canned Pumpkin Puree: Go for pure pumpkin puree for a smooth, earthy base that provides natural moisture and a rich pumpkin flavor. (NOT pumpkin pie filling)
Vanilla Extract: Adds warmth and enhances the flavor profile, balancing the spices and sweetness.
Butter, Melted: Brings richness and tenderness to the cake, making it soft and flavorful.
Gluten-Free All-Purpose Flour: Use a high-quality gluten-free flour blend that includes a binding agent like xanthan gum to mimic the structure of traditional flour. My favorite is Arrowhead Mills 1 to 1 blend.
Baking Powder and Baking Soda: The combination of these leaveners ensures the cake rises nicely, achieving a light, fluffy texture.
Cinnamon: A warm, sweet spice that enhances the pumpkin flavor.
Nutmeg: Adds a subtle warmth and a hint of spice that pairs well with cinnamon.
Ginger: Adds a slight bite and brightness, balancing the sweetness.
Cloves: A little goes a long way with cloves; it adds depth and a hint of warmth to round out the spice blend.
Salt: Enhances the flavors and balances the sweetness, giving the cake a well-rounded taste.

For the buttercream

Butter: Use unsalted butter, softened to room temperature, for a smooth and creamy consistency. It adds richness and helps stabilize the frosting. Unsalted butter also allows you to control the salt level in the frosting.
Cream Cheese: Choose full-fat cream cheese and let it soften to room temperature for easy mixing. Full-fat gives the frosting a rich, tangy flavor and a creamy texture. Avoid low-fat versions, as they can make the frosting runnier.
Powdered Sugar: This finely ground sugar sweetens the frosting and adds structure. Its fine texture dissolves easily, creating a smooth, lump-free finish. Sift the powdered sugar before adding for the smoothest results.
Vanilla Extract: Adds a touch of warmth and balances the tanginess of the cream cheese. Use pure vanilla extract for the best flavor.
Heavy Cream: Just a small amount, whipped in at the end, lightens the frosting’s texture and adds a touch of richness. It also makes the frosting fluffier and easier to spread or pipe. Adjust the amount to reach your desired consistency.

Instructions:

Preheat the Oven: Set your oven to 350°F (175°C). Prepare two 8-inch round cake pans by greasing them lightly, then line the bottoms with parchment paper to prevent sticking. Grease the parchment paper for easy cake release.
Mix the Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, add the avocado oil, eggs, coconut sugar, brown sugar, pumpkin puree, and vanilla extract. Blend on medium speed until everything is fully combined and smooth, about 1-2 minutes. The mixture should be well-mixed and a bit fluffy.
Add the Dry Ingredients: In a separate bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. This step helps distribute the spices and ensures even baking. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just incorporated. Avoid over-mixing, which can make the cake dense. (you could substitute the spices for pumpkin pie spice, but I love the control of each flavor)
Incorporate the Melted Butter: With the mixer still on low, slowly pour in the melted butter. Once all the butter is added, increase the mixer speed to medium and beat the batter for 2-3 minutes. This helps to aerate the batter, giving you a fluffier cake texture.
Divide and Pour the Batter: Divide the cake batter evenly between the two prepared cake pans, using a spatula to spread it evenly. Give each pan a light tap on the counter to remove any air bubbles.
Bake: Place the pans on the center rack in the preheated oven. Bake for 20-25 minutes, or until a toothpick inserted into the center of each cake comes out clean. The cakes should spring back when lightly pressed.
Cool the Cakes: Remove the cakes from the oven and let them cool in the pans for 10 minutes. After this, carefully run a knife around the edges to loosen them if needed, then flip the cakes onto a wire rack. Peel off the parchment paper and allow the cakes to cool completely before assembling or adding frosting.

For the Buttercream

Cream the Butter and Cream Cheese: Place the softened butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment (or use a large mixing bowl and hand mixer). Beat on medium speed for about 3 minutes, or until the mixture is smooth, creamy, and free of lumps. Scraping down the sides of the bowl occasionally helps ensure even mixing.
Add the Powdered Sugar Gradually: With the mixer on low speed, begin adding the powdered sugar a little at a time. This prevents the sugar from puffing up and helps it incorporate smoothly. Continue until all the powdered sugar is added, scraping down the bowl as needed to ensure everything mixes evenly.
Incorporate the Heavy Cream: Add the heavy cream and increase the mixer speed to medium-high. This step will lighten the frosting, making it fluffy and easy to spread. Beat for a full 5 minutes; this is what gives the buttercream its light, airy texture. The frosting should appear thick and creamy.
Add the Vanilla and Salt: Reduce the mixer speed to low, then add the vanilla extract and a pinch of salt. Mix just until combined. The vanilla adds warmth to the flavor, while the salt balances the sweetness.
Finish and Enjoy: Give the frosting a final stir by hand with a spatula to release any air bubbles and make sure it’s silky smooth. Now it’s ready to spread or pipe onto your favorite pumpkin cakes, cupcakes, or other treats!

For Assembly

When the cake is completely cooled, spread the frosting between the cooled cake layers, then layer cake on the edges and on the top of the cake. You can get fancy with a crumb coat, and use a cake scraper to give you those nice straight edges! Or go with a rustic vibe. But you MUST sprinkle the rim of the top of the cake with more chopped pecans for a beautiful finishing touch!

Tips and Tricks

Use room temperature ingredients
This cake can be baked in a sheet pan for a sheet cake. Simply reduce the baking temperature to 325 and bake for about 25 minutes.
The cake can be made a day in advance and stored in the refrigerator. Simply place the cake in gallon size bags.
Find all my favorite cake making tools and equipment HERE! (found at the bottom of that page)

Check out the recipe card below to make best pumpkin cake with a delicious, simple cream cheese frosting! It’s the perfect fall dessert, and makes gluten-free baking easy!

Gluten-Free Pumpkin Cake with Cream Cheese Frosting

This cake just might be on of my favorites and it's perfect for all those holiday gatherings. Comforting with the pumpkin spices and light and sweet with the cream cheese frosting. The pumpkin puree helps create such a moist cake, no one will know it's gluten free.

This recipe yields two 8" round cakes.

Print Recipe

Prep Time:20

Cook Time:25

Ingredients

For the Cake

1/2 cup avocado oil
4 eggs room temp
1/2 cup coconut sugar
3/4 cup brown sugar
15 oz pumpkin puree
2 tsp vanilla extract
1/2 cup butter melted
2 cups gluten free all purpose flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
3/4 tsp nutmeg
1/2 tsp ginger
1/2 tsp cloves
1 tsp salt

For the Cream Cheese Frosting

2 sticks butter softened
8 oz cream cheese softened
6 cups powdered sugar
2 tablespoons heavy cream
2 tsp vanilla

Instructions

For the Cake

Preheat the Oven: Set your oven to 350°F (175°C). Prepare two 8-inch round cake pans by greasing them lightly, then line the bottoms with parchment paper to prevent sticking. Grease the parchment paper for easy cake release.
Mix the Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, add the avocado oil, eggs, coconut sugar, brown sugar, pumpkin puree, and vanilla extract. Blend on medium speed until everything is fully combined and smooth, about 1-2 minutes. The mixture should be well-mixed and a bit fluffy.
Add the Dry Ingredients: In a separate bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. This step helps distribute the spices and ensures even baking. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just incorporated. Avoid over-mixing, which can make the cake dense. (you could substitute the spices for pumpkin pie spice, but I love the control of each flavor)
Incorporate the Melted Butter: With the mixer still on low, slowly pour in the melted butter. Once all the butter is added, increase the mixer speed to medium and beat the batter for 2-3 minutes. This helps to aerate the batter, giving you a fluffier cake texture.
Divide and Pour the Batter: Divide the cake batter evenly between the two prepared cake pans, using a spatula to spread it evenly. Give each pan a light tap on the counter to remove any air bubbles.
Bake: Place the pans on the center rack in the preheated oven. Bake for 20-25 minutes, or until a toothpick inserted into the center of each cake comes out clean. The cakes should spring back when lightly pressed.
Cool the Cakes: Remove the cakes from the oven and let them cool in the pans for 10 minutes. After this, carefully run a knife around the edges to loosen them if needed, then flip the cakes onto a wire rack. Peel off the parchment paper and allow the cakes to cool completely before assembling or adding frosting.

For the Frosting

Cream the Butter and Cream Cheese: Place the softened butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment (or use a large mixing bowl and hand mixer). Beat on medium speed for about 3 minutes, or until the mixture is smooth, creamy, and free of lumps. Scraping down the sides of the bowl occasionally helps ensure even mixing.
Add the Powdered Sugar Gradually: With the mixer on low speed, begin adding the powdered sugar a little at a time. This prevents the sugar from puffing up and helps it incorporate smoothly. Continue until all the powdered sugar is added, scraping down the bowl as needed to ensure everything mixes evenly.
Incorporate the Heavy Cream: Add the heavy cream and increase the mixer speed to medium-high. This step will lighten the frosting, making it fluffy and easy to spread. Beat for a full 5 minutes; this is what gives the buttercream its light, airy texture. The frosting should appear thick and creamy.
Add the Vanilla and Salt: Reduce the mixer speed to low, then add the vanilla extract and a pinch of salt. Mix just until combined. The vanilla adds warmth to the flavor, while the salt balances the sweetness.
Finish and Enjoy: Give the frosting a final stir by hand with a spatula to release any air bubbles and make sure it’s silky smooth. Now it’s ready to spread or pipe onto your favorite pumpkin cakes, cupcakes, or other treats!

For Assembly

When the cake is completely cooled, spread the frosting between the cooled cake layers, then layer cake on the edges and on the top of the cake. You can get fancy with a crumb coat, and use a cake scraper to give you those nice straight edges! Or go with a rustic vibe. But you MUST sprinkle the rim of the top of the cake with more chopped pecans for a beautiful finishing touch!

Servings: 20

Gluten-Free Pumpkin Cake with Cream Cheese Frosting

Why You Will Love This Recipe: