Gluten Free Pumpkin Walnut Cake Recipe
Updated Feb 15, 2021, Published Oct 16, 2014
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It’s fall and you know what that means, don’t you? It’s also pumpkin season! From now until the end of November pumpkin recipes, like this Gluten Free Pumpkin Walnut Cake recipe, will be popping up all over the place.
Every once in a while I get this idea that I am actually somebody else – someone who crochets or refinishes furniture or roasts pumpkins to make my own pumpkin puree. And then I remember who I really am.
If you ARE a person who does that sort of thing, then that’s great and I applaud you! If you are more like me, then trust me when I tell you that there is absolutely no shame in using canned pumpkin puree.
To kick off pumpkin season I decided to make a gluten free cake that is also grain and dairy free. It’s a lovely dessert for any fall dinner and makes a great alternative to coffee cake. (I can also say that left over slices are fab with coffee for breakfast!)
Recipe notes: This recipe is super simple to make in a food processor but if you don’t have one, no worries. Just toss your cake ingredients in a mixing bowl and whisk together. I always bake with Wholesome Sweeteners Organic Sugar, I love the mellower flavor it lends to baked goods. There are people who are very opinionated over which almond flour to use. I have used both of the leading brands: Bob’s Red Mill and Honeyville, with equal success. Just make sure you use gluten free almond flour. I use organic canned pumpkin puree but if you want to make your own, feel free!
Gluten Free Pumpkin Walnut Cake Recipe
Ingredients
- Gluten free non-stick cooking spray
- 1¾ cups Wholesome Sweeteners Organic Sugar
- 1 heaping cup pure pumpkin puree, not pumpkin pie filling
- 8 large eggs
- 3¼ cups gluten free almond flour
- 2 teaspoons ground cinnamon
- ½ teaspoon kosher salt
- ½ teaspoon ground cloves
- ¼ teaspoon grated nutmeg
- 2 teaspoons pure vanilla extract
- ¾ cup chopped walnuts
- 3 tablespoons light brown sugar
Instructions
- Preheat oven to 350 degrees. Line a 10 inch spring form pan with parchment paper and spray generously with cooking spray.
- Place the organic sugar in the food processor and process for 30 seconds. Add the pumpkin, eggs, almond flour, cinnamon, salt, cloves, nutmeg and vanilla. Process until smooth. Pour into prepared pan and smooth the top.
- Combine the walnuts and brown sugar in a small bowl and sprinkle on top of the cake batter. Bake 55 – 65 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan then remove.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This cake looks to die for! What if you wanted to make it vegan, do you have a good substitute for the eggs?
Thank you Tess!
3 Tbs unsweetened applesauce + tsp baking powder for every egg.
xo,
Carol
Surprised that there was no baking powder in this, but I followed the recipe as written, and it was quite a hit — nice cake to bring for a gluten and lactose intolerant friend. I’d make this again in an instant, especially at this time of year!
Thanks for sharing Drew! I’m you enjoyed it. xo, Carol
I am so making this. It looks amazing
Hi Carol! I’m a year late to this post, but it looks amazing. I’d like to make it for Thanksgiving – my sister is gf/df – but I’m wondering if you think I could substitute oat flour for the almond. What are your thoughts? Thanks so much.
Amber, I don’t really know, this recipe was specifically developed to use almond flour, perhaps you can google around and see if the 2 can be interchanged?
xo,Carol
Total novice at gluten free cooking- made these (in cupcake form) and they are delicious! My gluten-free Thanksgiving host LOVED them- and no one else could tell they are gluten free!! Thanks for the recipe!!
PS I cut the cooking time down to 27 min for cupcakes :)
Oooh, cupcakes! I’m going to try it this way. Thanks for the cooking time note as well.
This cake looks fantastic. I’m wondering if you have advice about using a different pan since I don’t have a springform. Any recommendations? Might I try a bundt pan? Does it change the cooking time?
Hi Alyssa,
If you use a Bundt pan, the topping is going to be on the bottom. If you have regular cake pans, you can just cook it in a 9-inch pan, but you’ll probably have enough for 2 of them. Make sure to grease it really well and make sure it’s lined with 2 strips of parchment paper also sprayed with cooking spray to help release it from the pan. You’ll have to watch it, it won’t need to cook as long. I would start checking it at about 35 minutes.
xo,
Carol
Do you think this would freeze well? There are only 2 of us and we wouldn’t be able to eat the whole thing before it went stale. Thanks
Yes Brenda!
xo,
Carol
Hi Carol,
I was excited to find this recipe for my GF family. Although it rose beautifully while in the oven, it fell after taking it out. I used canned organic pumpkin, but it did not specify that it was pumpkin puree. Could this have been the problem? I also baked it just 55 minutes, although when I tested it my cake tester came out clean. Because there are so many eggs, and the almond flour is very fine, it almost came out like a pumpkin soufflé. I am also thinking about turning the oven off after 55 minutes, but letting in stay in the oven the full 65 minutes. Any suggestions are welcome. It tasted great! Thank you!
Hi Karen,
Hmm… perhaps the pumpkin had a little more moisture, causing the cake to fall. Try lowering the oven temperature by 25 degrees and cook it longer. Let me know how it goes.
xo,
Carol