Nut-Free Pumpkin Spice Cake with Cream Cheese Frosting - Danielle Walker

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

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4.8 from 10 reviews

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




  • 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


  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!



Store leftovers in the fridge for up to 10 days.


Nut-Free Pumpkin Spice Cake with Cream Cheese Frosting


  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!

  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.


  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. Amy says:

    What can I use for an egg substitute in this recipe?

  9. Gina says:

    Can I use an egg replacement?

  10. 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!!

  11. Sheila says:

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

  12. 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?

  13. 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 !

  14. Jane Adamson says:

    How do I make this without eggs?

  15. 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!

  16. Sue says:

    Finally made this cake … we loved it AND I felt like I was having such a treat! The taste and texture are amazing and the frosting is such a good addition! Thank you Danielle for this terrific recipe.

  17. Lisa says:

    I plan to make this recipe using apple sauce instead of pumpkin. I think it will work well.

  18. Hali says:

    It’s super easy to make and SO delicious. I am looking forward to making this again soon with fall approaching!

  19. Katie says:

    Very yummy! However, I barely taste pumpkin. Is there any thing else I can to do to enhance the pumpkin flavor? Thanks

  20. T says:

    Hi, I’d like to try your recipe for Thanksgiving, however, I have Bob’s Red Mill paleo baking flour. What measurement of the paleo baking flour can I use instead of the individual flours you listed in the recipe? Thank you! 🙂

    • Danielle says:

      Hi! I’m not sure since I have not tested this recipe using a paleo baking powder. Maybe if another reader has modified this recipe, they’ll be able to tell you how they adjusted it. Enjoy!!

  21. Amy Davis says:

    I made this cake last night for my husband and son last night and they loved it! Fantastic recipe!

  22. Jenny Johnson says:

    How about a cream cheese substitute?

  23. Julie Oda says:

    I just made this cake for the first time. We all loved it! My new DIL is dairy & gluten free so I had to cook a complete dinner from DW! We all LOVED the rich, moist pumpkin cake! Wow. Also we individually frosted our own slices. The newlyweds had to take some home!

    • Danielle says:

      I love hearing that it was such a hit with everyone! It’s one of my favorites – especially this time of year!

  24. Genny says:

    I made this cake for my sisters bridal shower and got so much positive feedback. Nobody knew it was grain free or gluten free. Many of the guests even asked for the recipe! The cake was a HUGE hit!

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