There’s something about fall that pulls me straight back to my Tuscan childhood, the way the air shifts, the scent of cinnamon and roasted squash, and afternoons baking beside my nonna. But here’s the twist: back then, our cakes weren’t gluten-free. It wasn’t until I moved to the U.S. and faced years of fatigue that I discovered my body couldn’t handle gluten anymore. That moment changed everything.
I made it my mission to recreate the comforting flavors of my past without the wheat. One of the most cherished recipes from my gluten-free kitchen? This Gluten-Free Pumpkin Cake. Moist, warmly spiced, and perfectly sweet, it’s a reader favorite every autumn, and once you taste it, you’ll understand why.
Why This Gluten-Free Pumpkin Cake Wins Every Time
This cake isn’t just moist, it’s tender. With just the right amount of sweetness and a hint of spice, it delivers the classic pumpkin flavor you crave without being too heavy. It’s easy enough for beginner bakers and impressive enough for guests. Bonus? It’s dairy-free adaptable and pairs beautifully with coconut whipped cream.
Gluten-Free Pumpkin Cake
Equipment
- mixing bowls
- whisk or spoon
- 8×8-inch baking pan
- oven
- parchment paper (optional)
Ingredients
Dry Ingredients
- 1 1/2 cups gluten-free all-purpose flour with xanthan gum
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon or 1½ tsp for extra spice
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp cloves
Wet Ingredients
- 1 cup canned pumpkin puree not pumpkin pie filling
- 2 large eggs
- 1/2 cup brown sugar packed
- 1/2 cup cane sugar
- 1/2 cup neutral oil such as avocado or sunflower
- 1/4 cup unsweetened almond milk or any dairy-free milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, and spices.
- In another bowl, whisk together pumpkin, eggs, brown sugar, cane sugar, oil, milk, and vanilla until smooth.
- Combine wet and dry ingredients, stirring until just blended. Do not overmix.
- Pour batter into prepared pan and smooth the top. Bake for 28–35 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan before serving. Optional: Top with coconut whipped cream, streusel, or cream cheese frosting.
Notes
Nutrition
Ingredients You’ll Need for the Perfect Gluten-Free Pumpkin Cake
Before we bake, let’s talk ingredients. Each one plays a role in keeping this cake tender, moist, and entirely gluten-free.
Dry Ingredients
- 1 ½ cups gluten-free all-purpose flour (with xanthan gum)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ginger
- ¼ tsp cloves
Tip: For extra spice lovers, increase the cinnamon to 1 ½ teaspoons.
Wet Ingredients
- 1 cup canned pumpkin puree (not pumpkin pie mix)
- 2 large eggs
- ½ cup brown sugar
- ½ cup cane sugar
- ½ cup neutral oil (like sunflower or avocado oil)
- ¼ cup unsweetened almond milk
- 1 tsp vanilla extract
This cake stays incredibly moist, thanks to the pumpkin and oil combo. If you love dense, comforting fall treats like mini pumpkin fritters, you’ll appreciate this texture.
Step-by-Step Instructions: How to Make Gluten-Free Pumpkin Cake
This cake comes together quickly and easily in one bowl. Here’s how to make it flawless every time.
- Preheat your oven to 350°F (175°C). Grease an 8×8 inch pan or line with parchment paper.
- Mix the dry ingredients in a large bowl: flour, baking soda, baking powder, salt, and spices.
- In a separate bowl, whisk together pumpkin, eggs, both sugars, oil, milk, and vanilla.
- Combine wet and dry, stirring until just blended. Don’t overmix!
- Pour into the pan and smooth the top.
- Bake for 28–35 minutes, or until a toothpick comes out clean.
- Cool before serving, ideally with a topping like whipped cream or glaze.
This base also works beautifully for cupcakes, just like our easy gluten-free cupcakes.
Tips for Success with Gluten-Free Pumpkin Cake
Even experienced bakers need reminders when working gluten-free. Here’s how to get the best results.
Use a Reliable Gluten-Free Flour Blend
Make sure your flour contains xanthan gum. If not, add ½ teaspoon yourself. It helps mimic gluten’s structure.
Let It Rest After Baking
Letting the cake cool helps the texture firm up and deepens the pumpkin spice flavor.
Don’t Skip the Spices
They’re key to that classic autumn aroma. Feel free to add cardamom or allspice if you’re feeling creative.
Bake in Advance
This cake actually gets better after a day, just like gluten-free banana bread, it holds moisture well and the flavors intensify.
Variations to Try: Make It Your Own
This recipe is flexible! Whether you want to go dairy-free, add flair, or try something new, there’s a version for everyone.
Dairy-Free Version
Use almond milk and top it with coconut whipped cream or a vegan glaze. You’ll still get that rich, pumpkin flavor without any compromise.
Streusel Topping
Mix 3 tbsp gluten-free flour, 2 tbsp brown sugar, and 2 tbsp vegan butter. Crumble on top before baking for extra crunch.
Cream Cheese Frosting
Whip ½ cup cream cheese with 2 tbsp butter and 1 cup powdered sugar. This rich topping is similar to what we use on our gluten-free carrot cake.
Mini Loaves or Muffins
Bake in mini pans for about 18–22 minutes. Perfect for gifts or meal prep, just like these pumpkin hummus snacks.
How to Store & Freeze Gluten-Free Pumpkin Cake
Want to make this ahead or savor it slowly? Here’s how to keep your pumpkin cake delicious.
Room Temperature
Store tightly wrapped for up to 3 days. Keep it in a cool spot away from direct sunlight.
Refrigerated
Lasts up to 5 days in the fridge. Bring to room temp before serving for best flavor.
Freezer Friendly
Slice, wrap individually, and freeze for up to 2 months. Thaw overnight or microwave briefly.
Great for quick breakfasts, like our gluten-free breakfast meal prep, this cake is truly meal-prep friendly!
FAQ: Gluten-Free Pumpkin Cake
1. Can I make this Gluten-Free Pumpkin Cake vegan?
Yes! Swap eggs with flax eggs (1 tbsp flax + 3 tbsp water per egg). Use almond milk and a plant-based frosting like coconut whip.
2. What’s the best flour for gluten-free pumpkin cake?
Use a quality 1:1 gluten-free baking flour. Brands like King Arthur or Bob’s Red Mill work well.
3. How do I know it’s fully baked?
Insert a toothpick into the center, if it comes out clean or with a few moist crumbs, it’s ready.
4. Can I reduce the sugar?
Yes, reduce each sugar by 2 tablespoons without impacting texture. But for that classic cozy sweetness, I recommend trying the original first.
Final Thoughts: Cozy, Simple, and So Satisfying
This Gluten-Free Pumpkin Cake has become a go-to in my kitchen every fall, and for good reason. It’s deeply flavorful, incredibly moist, and foolproof. Whether you’re sharing it at a holiday gathering or enjoying a quiet slice with tea, it’s sure to become a new seasonal favorite.
Just like our dairy-free pumpkin pie or chocolate cake, it’s proof that gluten-free baking can be rich, cozy, and deeply satisfying.