We have made this amazing paleo pumpkin cake more times than I like to admit. Like A LOT. But I don’t have to admit that. Really.
I could say it was because I wanted to make extra sure they recipe was spot on…..but I knew that after 2 attempts!
The real reason is that it is pure pumpkin perfection. And the brown butter frosting? Well…it’s nothing short of amazing!
The texture? A perfect, light, and cakey crumb with just enough moisture. I swear, the best bakery could not have a better cake crumb…and in this case totally grain free!!!
The flavor? Well the brown butter frosting has this lovely caramel overtone from the brown butter addition. It was really a spontaneous addition because I keep brown butter on hand to use in just about any place I can think to use it….it’s pure awesomeness (learn how to make brown butter here)!! And the maple and brown butter together? Well, let’s just say it’s a flavor match made in heaven and that everyone needs to try it just once in their life if they can!
Dairy free grain free pumpkin cake??
The cake is already dairy free, so yay you!
As far as the frosting goes, I have heard good things about Kite Hill Almond Cream Cheese, as well has other vegan brands. Sub the butter for either palm shortening or a preferred vegan butter….no brown butter flavor, but still good!
And honestly, any favorite frosting would work here. I have this paleo vegan chocolate frosting or no frosting at all.
Or mix in some chocolate chips and call it a blondie. Really…make it work for your restrictions!
Healthy pumpkin cake topping ideas:
And if you love pumpkin as much as we do, take a minute to peruse my over 30 recipes that include pumpkin as a star ingredient!!
Because really? There is always a good reason to break out the pumpkin whatever time of year it is, and these pumpkin bars will not disappoint!
Paleo Pumpkin Cake Recipe:
If you try this cake, be sure to come back and leave a review and comment!
Paleo Pumpkin Cake w/ Maple Brown Butter Cream Cheese Frosting
- 1 cup pumpkin puree or any winter squash puree like butternut, I show you how to in linked post (click pumpkin puree)
- 1 cup palm sugar + stevia to taste. May use all low carb sweeteners if you prefer
- 1/2 cup coconut oil softened or melted
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cup almond flour
- 3/4 cup cassava flour
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
Preheat oven to 350 degrees, grease an 11 x 7 glass pan.
In the bowl of a mixer, cream the softened oil, pumpkin, and sugar.
Cream in the eggs and vanilla.
With the mixer running, sprinkle in the baking powder and sea salt.
Follow with the flours.
Spread batter into the greased pan, and place in the oven to bake for 20-25 minutes. When a toothpick inserted in the middle comes out clean, they are ready.
While they cool, place all the frosting ingredients into the bowl of the mixer, or use your Blend-Tec Twister Jar. Taste and add additional sweetener if you feel like it needs it.
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