Pumpkin Spice Cake

Pumpkin lattes, muffins, cookies, breads, cakes …seems like everyone is putting pumpkin in everything these days. But, I must admit, I’m a sucker for pumpkin so I totally don’t mind. There’s something about its creamy fall-flavour that makes me feel like putting on a pair of fuzzy slippers and sitting by the fire place.

Using Real Pumpkin Puree

Before I rant on about pumpkin any longer, I’d like to clarify -I’m talking about real pumpkin, not the fake powdered spice stuff. Roasted pumpkin and/or pumpkin puree is so tasty and good for you that I still don’t understand why some choose the fake sugary stuff (no judgement here but common you’re totally missing out).

Did you know the health benefits of pumpkin include…

  • Rich in Vitamins A & C
  • Packed with minerals and fibre
  • High in antioxidants (alpha-carotene, beta-carotene and beta-cryptoxanthin)
  • Great for your skin and heart health
  • Helps reduce the risk of cancer

All about the pumpkin spice cake!

Behold my first pumpkin based recipe shared on my blog. This pumpkin spice cake really surprised me (in a good way). Having never made a pumpkin cake before, I was curious to see how the texture would turn out and how the gluten free flour would bind with the pumpkin puree. I used all natural ingredients and decided to make it vegan too. After about 10 minutes of playing mad-baker scientist, I popped it in the oven and patiently waited, and waited. Exactly 37 minutes later I cut into what is now our favourite pumpkin cake! Move over pumpkin pie, there’s a new slice in town and she likes it spicaayyy!

You will absolutely love this recipe. This pumpkin spice cake is…

  • It’s super moist
  • Uses wholesome, healthy ingredients
  • Dairy, gluten, egg, soy, and nut free -hurray for all!
  • Perfect amount of spice and sweetness
  • Zero chalky after taste -gluten free peeps you know what I’m talking about!

Pumpkin Spice Cake Recipe

Course Dessert
Keyword Pumpkin Cake, Pumpkin Spice
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8
Author Fay



  • 1 ¼ cup gluten free flour my preference for this recipe: GoGo Quinoa Gluten Free All Purpose Flour
  • 2/3 cup organic coconut palm sugar
  • 2 tbsp tapioca flour
  • 1 tbsp organic cinnamon
  • ½ tsp organic ginger powder
  • ¼ tsp organic ground nutmeg
  • ¼ tsp organic ground cloves
  • 2 tsp aluminum free baking powder
  • 1 tsp baking soda
  • ½ tsp Himalayan salt


  • 2 flax eggs 2 tbsp flax meal combined with 6 tbsp water, let stand for 5 minutes
  • ½ can organic pumpkin puree approx. ¾ cup
  • ½ cup melted coconut oil
  • ¼ cup high grade Canadian maple syrup
  • ¼ cup coconut milk from the carton not can
  • 1 tsp organic vanilla extract

Caramel Glaze

  • 1/2 cup coconut sugar
  • 1 tsp tapioca flour
  • 1 tbsp coconut milk


  • Preheat oven to 350F. Grease or line an 8’’ circular baking dish and set aside.
  • Combine flax meal and water to create flax eggs in a medium bowl, set aside.
  • Combine all dry ingredients in a large bowl, set aside.
  • In medium bowl where flax eggs have formed, add in melted coconut oil and pumpkin puree, whisk (or beat) thoroughly and then add in remaining wet ingredients.
  • Pour wet pumpkin mixture into dry flour mixture. Fold until well combined. Batter should not be runny, it should resemble that of a muffin batter and should run off the spoon a bit. If it’s too thick, add 2 more tbsp. coconut milk.
    pumpkin spice cake batter
  • Pour batter into prepared baking pan and bake at 350F for 35-40 minutes. Do not overbake. Cake is ready when toothpick comes out dry and clean. I usually remove at the 37 minute mark.
  • Let cool for 15 minutes and then drizzle with caramel glaze.

For the Glaze:

  • Blend coconut sugar and tapioca flour on high in a small blender or coffee grinder until a fine powder is achieved (similar to confectioners’ sugar). Add powder to a small bowl. 
  • With a fork, stir in coconut milk. You can add 1 tsp more coconut milk if the glaze is too thick for your liking. Drizzle on top of cake or pour in the middle of the cake and spread with a spreading spatula.


  • Keeps 3 days at room temperature, 5-7 days in the fridge.
  • Recipe can easily be doubled for a bundt style cake. Bake at 350F for 50-55 minutes.
  • Do not use nut flour for this recipe (it will turn out mushy – more like a brownie).
  • Can substitute the caramel glaze for melted chocolate.
  • This cake does not rise very much, making it perfect for layering with coconut whipping cream.
  • Optional: add roasted pecans on top and slightly press down prior to baking.

pumpkin spice cake with caramel glaze

Hope you enjoy this gluten/dairy free vegan pumpkin spice cake as much as I do! Give it a try and share your thoughts with me in the comment section below or on social media.

Helping you put Wellness 1st,


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