Nut-Free Pumpkin Spice Cake with Cream Cheese Frosting - daniellewalker.com

I posted the almond flour version of this Gluten-Free Pumpkin Spice Cake with Cream Cheese Frosting a few days ago and today I am sharing the nut-free version with you! Whether you are nut-free or not, this Nut-Free Pumpkin Spice Cake will certainly satisfy your pumpkin cravings. Both cakes are equally delicious, but take on different flavors and textures. And the taste testers were 50/50 split with both recipes, so I wanted to give you both! Although you may not need to be nut-free, this recipe is perfect if you are craving a light and spongy fall-flavored cake! It was actually my favorite version of the two, though I happily downed both cakes (and went back for thirds) so don’t let that sway you.

Nut-free pumpkin spice cake with cream cheese icing being cut into squares

Nut-free pumpkin spice cake with cream cheese icing on a small plate with a forkful missing

This nut-free version uses arrowroot and coconut flour that creates a really lovely and fluffy cake. Compared to the almond flour version, the nut-free version is more of a bread-like consistency and yields a delicate spongy crumb. The pumpkin flavor is a little less apparent in the nut-free version even though both recipes use the same amount of puree!  The almond-based cake is denser and reminds me of left-over cold pumpkin pie. 

While the cakes taste amazing on their own, I created a cream cheese frosting that perfectly complements both versions. It is lightly sweetened with honey and flavored with a dash of vanilla that helps tie all the rich flavors together. I personally used lactose-free cream cheese from Green Valley, but if you need it to be 100% dairy-free, then I suggest using Miyoko’s creamed cheese, which can be found at Whole Foods or your local health food store! 

cream cheese icing being spread on nut-free pumpkin spice cake

nut-free pumpkin spice cake on a small platter partially eaten

I hope you enjoy this recipe and if you decide to make both versions, let me know which one you prefer! 

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Nut-Free Pumpkin Spiced Cake with Cream Cheese Frosting

  • Author: Danielle
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 minutes
  • Yield: 10 servings 1x
  • Category: Dessert
  • Cuisine: American

Ingredients

Scale

Frosting

  • 3 ounces cream cheese (I used lactose free Green Valley Organics, Miyokos brand for dairy-free)
  • ¼ cup light-colored raw honey
  • 2 tablespoons palm shortening or unsalted butter
  • ½ teaspoon pure vanilla extract

Instructions

  1. Preheat oven to 350F and line an 8-inch by 8-inch baking dish with parchment paper.
  2. In a food processor, cream together the eggs, maple sugar, coconut sugar, pumpkin puree, and palm shortening for 30 seconds. Scrape down the sides with a rubber spatula. Add the coconut flour, arrowroot powder, pumpkin pie spice, baking powder, baking soda, and vanilla extract. Process for 10 seconds, then let the batter rest for 5 minute. Process for 15 seconds longer, until the batter has thickened and is smooth.
  3. Transfer the batter to the prepared dish and smooth the surface with a rubber spatula. Bake for 40 to 45 minutes, until a toothpick inserted into the center of the cake comes out clean.
  4. While the cake bakes, beat the cream cheese, honey, palm shortening, and vanilla in a bowl with an electric handheld mixer until smooth and creamy. Store in the refrigerator until ready to use.
  5. Remove from the oven and cool completely on a wire rack before frosting the cake. Frost, slice, and enjoy!

 

Notes

Store leftovers in the fridge for up to 10 days.

Keywords: dessert, pumpkin, Danielle Walker, against all grain, pumpkin spice, fall, baking, paleo, clean eating, healthy, holidays, thanksgiving

10/20/21

Nut-Free Pumpkin Spice Cake with Cream Cheese Frosting

COMMENTS

  1. Jacqi Barker says:

    I made this for my family last weekend! I chose to make the dairy-free frosting for my daughter and me, and a regular cream cheese frosting for my husband, and we frosted individual slices of cake. Y’all. This cake is SO GOOD! I can’t say enough about it. You will not miss a thing with it being grain-free. So fluffy and full of pumpkin goodness. If you try any of Danielle’s fall recipes this season, it needs to be this one!

  2. Geege says:

    Made this today and shared with all my elderly neighbors! You hit it out of the park with this one!
    Geege

  3. Amanda says:

    This is in my oven as I type this out – smells amazing! I am making the icing, and see that it calls for 3oz of cream cheese. I have combined the icing ingredients and the honey has taken over…kind of a creamy looking sauce. Should I just add the rest of the cream cheese to thicken and get more cheese flavor to balance out the honey deluge?

    • Danielle says:

      Yes! If the honey taste is overwhelming, you can balance it out by adding more cream cheese. Hope this helps!!

  4. Lindsay D. says:

    This was absolutely FABULOUS! Wow. I will be making a second batch this week. I used Kite Hill plain dairy-free cream cheese in the frosting and it worked great.

  5. Kris says:

    What could you use if you don’t have maple sugar?

  6. Amy says:

    I’m going to make this tomorrow for a Halloween party we are going to and am curious why this nut-free version of the cake is baked in pan compared to the almond flour version using a baking sheet?

    I was planning on using a baking sheet but noticed this difference.

    Thanks!

  7. Anna Dugan says:

    I just made this with several modifications and it turned out great! In case anyone doesn’t have maple sugar, I just used all coconut sugar, and I substituted tapioca for arrowroot. I used maple syrup instead of honey in the frosting (baby in the house so honey is off limits right now). It still tastes so moist and pumpkin-y.

  8. Gina says:

    Can I use an egg replacement?

  9. Janelle says:

    The texture and taste of this cake are both amazing. I doubled it and made an 9 x 13, which was a good call because my husband ate 3 or 4 pieces last night. (As a side note: doubled, it did not fit in my food processor, so I had to move it to my mixer – just for anyone else who tries that). Thanks for another great recipe!!

  10. Sheila says:

    I am wondering if this can be made with an egg replacer?

  11. Cassady Osterweil says:

    This recipe is amazing! Even people who can eat all dairy and grains loved it! Will definitely become a regular. One question is that my frosting never becomes whipped, more of a thick glaze. And tips to get it to more of a frosting consistency?

  12. Terissa says:

    It shows you used the Hungarian raw honey in your “shop this recipe”, but in the written part of recipe if you click on the honey it takes you to Amazon & YS Bee Honey – which one did you actually use ? Need to buy some honey so want to purchase one that I can continue to use for your recipes. (I also have some Tropical Traditions honey) Thank You !

  13. Jane Adamson says:

    How do I make this without eggs?

  14. Beth says:

    Hi! Can’t wait to make this for Thanksgiving and my daughter’s first birthday! Any changes if I’m trying to make it into cupcakes instead? Thanks!

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