Pumpkin Cake with Maple Cashew Frosting

Gluten-Free Pumpkin Cake with Maple Cashew Frosting

With creamy maple frosting and that classic fall flavor of pumpkin, this Gluten-Free Pumpkin Cake with Maple Cashew Frosting is the epitome of fall baking.

Note: For the photo, we doubled the cake and frosting recipe to make a two-layer cake.

5 from 1 vote
Pumpkin Cake with Maple Cashew Frosting
Print Recipe

Pumpkin Cake with Maple Cashew Frosting

Prep Time45 mins
Cook Time30 mins
Total Time1 hr 15 mins
Course: Dessert
Servings: 10 servings
Calories: 471kcal


For the cake:

  • 2 cups blanched almond flour
  • ½ cup arrowroot flour
  • cup packed brown sugar or heaping ⅓ cup (64 g) coconut sugar
  • 2 tablespoons coconut flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher or fine sea salt
  • 1 cup pumpkin puree
  • 3 large eggs , at room temperature*
  • ¼ cup coconut oil, melted
  • ¼ cup pure maple syrup
  • 2 tablespoons molasses
  • 1 teaspoon apple cider vinegar

For the frosting:

  • cups raw cashews
  • ¼ cup pure maple syrup
  • ¼ cup milk or dairy-free milk of choice
  • Pinch of kosher or fine sea salt

For the topping:

  • 1 medium sweet apple , such as Gala or Fuji, cored and diced
  • ½ cup toasted pecans, chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon pure maple syrup
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon kosher or fine sea salt
  • Mint leaves , for garnish (optional)


Make the cake:

  • Preheat the oven to 350ºF. Line the bottom of an 8-inch round cake pan with a circle of parchment paper. Grease the bottom and sides of the pan.
  • In a large bowl, whisk together the almond flour, arrowroot flour, sugar, coconut flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt. In a separate bowl, whisk together the pumpkin, eggs, coconut oil, maple syrup, molasses, and vinegar. Pour the wet ingredients into the dry and stir to combine thoroughly. Pour into the prepared pan. Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean. Cool completely.

Make the frosting:

  • Cover the cashews with boiling water and soak for 15-30 minutes. Drain and transfer to a food processor fitted with the steel blade. Add the maple syrup, milk, and salt. Process until smooth and creamy, 3-5 minutes, stopping to scrape down the sides of the bowl as needed.

Make the topping:

  • In a bowl, combine all the ingredients for the topping, except the mint leaves. Spread the frosting over the top of the cake, using as much or as little as desired. (Leave the sides of the cake bare.) Pile the apple topping onto the top of the cake. Garnish with mint leaves, if desired. Serve immediately.


*Please note, it is not recommended to replace the eggs in this recipe with an egg-free substitute.


Nutrition Facts
Pumpkin Cake with Maple Cashew Frosting
Amount Per Serving
Calories 471 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 8g40%
Cholesterol 49mg16%
Sodium 263mg11%
Potassium 409mg12%
Carbohydrates 45g15%
Fiber 5g20%
Sugar 25g28%
Protein 11g22%
Vitamin A 3905IU78%
Vitamin C 2.6mg3%
Calcium 144mg14%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.

Pumpkin Cake with Maple Cashew Frosting Recipe

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Cake Cashews Frosting Hallie Klecker Maple Syrup Pumpkin
Previous Post

Gluten-Free Apple Pear Crisp with Walnut Topping

Next Post

Gluten-Free Loaded Baked Cauli Casserole

Leave a Reply

Your email address will not be published.

Recipe Rating