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+ servings
Gluten Free, Low Carb, Pumpkin Bread

Gluten Free Pumpkin Cake

Arlene Mobley - Flour On My Face
A moist and delicious gluten free Pumpkin Cake recipe that is also low carb.
5 from 1 vote
Prep Time 12 minutes
Cook Time 36 minutes
Total Time 48 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 263 kcal

Ingredients  

  • 1 ⅔ cups almond meal
  • ½ cup rice flour
  • ½-1 cup coconut sugar or granulated sugar *see notes
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon allspice
  • ½ teaspoon nutmeg
  • ½ teaspoon ground cloves
  • 1 15 oz can pumpkin
  • 3 large eggs
  • ½ cup buttermilk
  • 2 teaspoons homemade vanilla extract
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Instructions 

  • Sift all the dry ingredients and spices into a medium sized bowl.
  • In a separate bowl mix the wet ingredients until blended well.
  • With a large spoon fold the wet ingredients into the dry ingredients and mix until completely combined.
  • Pour into an 8 x 8 baking pan and smooth out the top.
  • Bake in a preheated 350 degree oven for 30-36 minutes or until a tooth pick inserted into the center comes out clean.
  • Cut into squares and serve with whipped cream and a sprinkle of cinnamon.

Recipe Expert Tips

  • I made this recipe using ½ cup of coconut sugar and it came out moist and delicious with just a hint of sweetness. If you prefer a sweeter cake use 1 cup of sugar.
  • This recipe would also make great muffins. Adjust the baking time (16-24 minutes) accordingly if making muffins.

Nutrition

Calories: 263kcalCarbohydrates: 28gProtein: 9gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 71mgSodium: 599mgPotassium: 181mgFiber: 5gSugar: 10gVitamin A: 8953IUVitamin C: 2mgCalcium: 157mgIron: 2mg
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