This is a gluten-free, low carb pumpkin spice cake made from a delicious and perfect blend of roasted pumpkin puree, almond and coconut flour!

My gluten-free pumpkin spice cake is the perfect holiday dessert that is sure not to give you a sudden sugar spike due to its low content of carbs (think almond and coconut flour), complex sugars (coconut sugar has a lower glycemic index than refined sugars) and high content of fiber, vitamins and antioxidants thanks to the use of real pumpkin. I personally used butternut squash in this recipe, which added extra sweetness to the blend, reducing the need for added sugar.

You probably know by now that I am passionate about creating recipes that are both healthy and tasty (which for me means “healthy-zesty”♥). And since pumpkin spice cake is one of my family’s favorite holiday desserts, I tried to create a healthier version of it.

I used grain-free flours, which are naturally low in carbs, and added roasted fresh pumpkin to the mix in order not only to enhance its nutrient value but also to make it taste so much better! The taste and aroma transported me back to my grandma’s kitchen, where everything was made from scratch and with fresh, real ingredients!

That’s what I am aiming for with each recipe I create – to just go back to basics and use fresh, real ingredients and whole, complex carbs, while keeping it all gluten-FREE, but taste-FULL!

I hope you will enjoy this low carb, guilt-free pumpkin spice cake for the holidays alongside your dear family and friends!

Ingredients

♥ 4 eggs

♥ 1 cup pumpkin puree (I used freshly roasted pumpkin, but you can use canned pumpkin)

♥ 1 cup melted butter (2 butter sticks). You can make it dairy free by using coconut oil instead.

♥ 1 cup almond flour

♥ 3/4 cup coconut flour

♥ 2 teaspoons cinnamon

♥ 1/2 teaspoon ground nutmeg

♥ 1/4 teaspoon ground ginger or pumpkin spice mix

♥ 1 teaspoons vanilla extract

♥ 1 pinch of salt

♥  3/4 cup coconut sugar (up to 1 cup sugar if you don’t do a glaze)

♥ 1 tbs baking powder

♥ 1 tsp baking soda

Preheat oven to 350°

How to Make It

Mix eggs with a pinch of salt, then add sugar and mix well.

Add all spices and pumpkin puree. Slowly add the butter and mix well.

Combine the flour with the baking powder and baking soda, and add it slowly into the mixture until completely incorporated.

Pour into a bundt cake pan or a square/rectangle baking pan (covered with parchment paper to avoid sticking) and bake for 35-40 minutes.

The cake is done when the edges are slightly light brown and the tooth pick comes out clean after it’s inserted in the middle of the cake to test consistency.

And don’t forget to add the most important ingredient when cooking: Lots of LOVE! This is the finishing touch to any successful recipe!

Let me know how this gluten-free, low carb pumpkin spice cake turned out for you in the comments below…

Tip: For a fluffier consistency whip the egg whites separately and incorporate them into the cake batter at the end by folding gently.

P.S. For the glaze I used half a cup of xylitol and 1 tbs of oat milk. You can make your favorite glaze, but if you want to keep the carb content to low then use zero calorie sugar, such as xylitol, erythritol or stevia. It tastes sweet enough without the glaze too!

Healthy-zesty eating!

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 ABOUT ME

A cancer survivor, wellness author and holistic health enthusiast, I am a firm believer that what we feed our body and soul has a huge impact on our overall well-being. Therefore, I advocate for an integrative approach that focuses not only on nutrition, but on self-care and lifestyle choices in a bio-individual way.

Learn more about my training and my unique approach to health coaching.