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

Nut-Free Pumpkin Spiced Cake with Cream Cheese Frosting

4.8 from 10 reviews




  • 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.

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