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Pumpkin Spice Cake Recipe

A Paleo cake that's light and fluffy with rich taste? Am I dreaming? Nope! This cake is a mind-blowing combo of delicious and healthy with plenty of spice for the holiday season. And its gluten free, dairy free, and refined sugar free. 
Course Dessert
Cuisine American, dairy free, gluten free, healthy, ketogenic, low carb, paleo, refined sugar free, soy free
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour


Cake Grain Free Flour Mix:

  • ¼ cup cassava
  • ¼ cup arrowroot
  • 2 tbsp cherry husk flour can sub coconut flour
  • 2 tbsp flax meal
  • 2 tbsp chia seed
  • 2 tbsp buckwheat flour


  • 6 dates, pitted soaked in hot water
  • 1/2 cup olive oil avocado oil also works well
  • 2 eggs can sub for flax or chia eggs
  • 1 cup roasted pumpkin (heaping cup) approximately half a small pie pumpkin, can use pumpkin puree
  • 1 tsp vanilla
  • 1 Tbsp maple syrup
  • 1 1/2 tbsp pumpkin pie spice mix
  • ¼ tsp salt
  • 1 tsp baking powder
  • ½ tsp baking soda

Coconut Spice Frosting:

  • 1 can coconut milk (see notes)
  • 1/2 tsp cinnamon
  • 1/2 tsp ground clove
  • 1/2 tsp allspice
  • 1/2 tsp nutmeg
  • 1-2 tsp Maple syrup for sweetness to you liking



  • Soak dates in hot water and let sit for about 10 minutes.
  • Mix all flours in a food processor and pulse for about 30-40 seconds. Post food processor, the final volume will be about 1 ¼ cups
  • Transfer date to a food processor or Magic Bullet with some of the water from soaking – about a couple tablespoons. Pulse until the dates are the consistency of a thick applesauce. It will not be smooth.
  • In mixing bowl combine oil and date puree. Add eggs.
  • Mix in pumpkin, vanilla, maple and spices. Mix until well blended.
  • Slow mixer or mixing speed and add the flour mixture, salt, baking powder and baking soda. Do not overmix.
  • Pour into 3 oiled 6-inch baking dishes (use olive oil or coconut oil to grease the pans).
  • Bake at 350 for about 20-25 minutes or until an inserted toothpick comes out clean.
  • Let cool completely on wire rack before storing or frosting.

Coconut Spice Frosting:

  • Do not shake the coconut milk. After sitting in the fridge, it separates with the thick coconut at the top and more of a coconut water at the bottom. Let return to room temperature before whipping.
  • Scoop out only the thick part of the coconut and add to mixing bowl.
  • Whip as you would whip cream, adding just enough of the coconut liquid to reach the desired consistency you want.
  • Add the spices and maple. Mix until well combined
  • Using a spatula, frost the cooled cakes. Stack the cakes with whip frosting between each layer and on the outside. 


  • For the coconut frosting, both Sprouts Coconut Cream, Whole Foods full fat coconut milk and Thai Kitchen Brand of coconut milk works well.
  • This is a great cake to make ahead of time. Prepare the cake up to 3 days beforehand and frost up to 1 day before serving.
  • This cake can be made in an 8 x 8 baking dish. Oil the pan with olive or coconut oil and bake for an additional 7-10 minutes for a total of around 30-35 minutes or until an inserted toothpick comes out clean.
  • If you don't have all of the flours, a paleo or grain-free baking mix would work, though it might not be as fluffy.
  • If you don't have pumpkin pie spice mix, you can use the following combination of spices for the cake 1 tbsp Cinnamon;  1/2 tsp Cloves, ½ tsp each: Allspice, Nutmeg,