Description
A warmly spiced, ultra-moist, and nutrient-rich pumpkin cake made entirely without flour. Naturally sweetened with maple syrup and coconut sugar, this flourless dessert combines fresh ginger, almond flour, and autumn spices for a decadent yet healthy seasonal treat. Ideal for cozy fall gatherings, brunches, or elegant holiday desserts.
Ingredients
Core Ingredients:
1¾ cups (420g) pumpkin puree (fresh roasted or canned, unsweetened)
3 large eggs (room temperature)
1½ cups (150g) almond flour (blanched, finely ground)
½ cup (100g) coconut sugar
⅓ cup (80ml) pure maple syrup (Grade A dark amber preferred)
¼ cup (60ml) melted coconut oil (virgin for best flavor)
2 tbsp fresh ginger (finely grated)
2 tsp ground ginger
2 tsp pure vanilla extract
1½ tsp ground cinnamon (Ceylon if available)
1 tsp baking soda
½ tsp fine sea salt
½ tsp ground nutmeg (freshly grated if possible)
¼ tsp ground cloves
Optional Enhancements:
1 tbsp orange zest
¼ tsp ground cardamom
2 tbsp crystallized ginger (chopped)
⅓ cup chopped toasted pecans
¼ cup mini dark chocolate chips (70% cacao)
Toppings & Garnishes
Cream cheese frosting (Greek yogurt base)
Maple glaze (reduced maple syrup + coconut oil)
Candied ginger
Toasted pumpkin seeds
Cinnamon sugar dusting
Lightly sweetened whipped cream
Instructions
Preparation:
Preheat oven to 350°F (175°C); grease a 9-inch springform pan and line bottom with parchment.
Bring eggs and pumpkin to room temperature.
Dry Mix:
In a large bowl, whisk almond flour, coconut sugar, ground ginger, cinnamon, baking soda, salt, nutmeg, and cloves.
Sift to remove lumps. Add optional dry mix-ins if using.
Wet Mix:
In a separate bowl, whisk eggs for 2–3 minutes. Add pumpkin puree, then mix in maple syrup, coconut oil, vanilla, and fresh ginger. Add orange zest if using.
Combine:
Make a well in the dry ingredients and fold in the wet mixture gently until fully combined. Add chocolate chips or pecans if desired.
Bake:
Pour into prepared pan and smooth the top. Tap gently to release bubbles.
Bake for 45–50 minutes, or until a toothpick comes out with moist crumbs (internal temp: ~200°F / 93°C).
Cool:
Let cool in pan for 15 minutes, then transfer to wire rack.
Cool completely before topping or slicing.
Notes
Pumpkin Options: Fresh roasted pumpkin gives best flavor; avoid watery varieties.
Sugar Adjustments: You can reduce sugar slightly without losing flavor—boost spices if needed.
Vegan Swap: Replace eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg).
Ginger Tips: Use both fresh and ground ginger for depth. Freeze fresh ginger for easier grating.
Storage: Lasts 3 days at room temp, 1 week refrigerated, or 3 months frozen.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 235 kcal
- Sugar: 18g (natural sources)
- Sodium: 160mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 55mg
Keywords: Flourless Pumpkin Cake, Pumpkin Ginger Cake, Gluten-Free Pumpkin Dessert, Healthy Fall Cake, Almond Flour Pumpkin Cake