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.
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!
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
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Cuisine: American
- 3 large eggs
- ½ cup maple sugar
- ¼ cup coconut sugar
- 1 15-ounce can pumpkin puree
- 3 tablespoons palm shortening, or ghee
- ⅓ cup coconut flour
- ¾ cup arrowroot powder
- 2 teaspoons pumpkin pie spice
- 2 teaspoons grain-free baking powder
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- 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
- Preheat oven to 350F and line an 8-inch by 8-inch baking dish with parchment paper.
- 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.
- 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.
- 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.
- Remove from the oven and cool completely on a wire rack before frosting the cake. Frost, slice, and enjoy!
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