The Best Moist Gluten-Free Dairy-Free Pumpkin Cake with Cream Cheese Frosting

Embrace the Flavors of Fall: It’s Pumpkin Season!

As the leaves begin to turn golden and a crisp coolness fills the air, there’s an undeniable shift towards all things cozy and comforting. Fall has officially arrived, and for many of us, that means eagerly pulling out our favorite chunky knits, indulging in warm, spiced lattes, and, of course, embracing every delicious possibility that apples and pumpkin have to offer!

From pies to lattes, pumpkin is the star of the season, and there’s no better way to celebrate its return than with a freshly baked treat that fills your home with an irresistible aroma. This year, we’re taking our fall baking up a notch with a pumpkin cake recipe that’s not only incredibly delicious but also caters to dietary needs, ensuring everyone can enjoy the festive spirit.

Our Favorite Pumpkin Desserts to Celebrate Autumn:

If you’re as obsessed with pumpkin as we are, you’ll love exploring these other delightful recipes perfect for the season:

• Homemade Pumpkin Puree (Gluten-Free, Vegan)
• Crustless Pumpkin Pie (Gluten-Free, Dairy-Free)
• Pumpkin Bars (Gluten-Free, Dairy-Free)
• Easy Pumpkin Scones (Gluten-Free, Dairy-Free)
• Pumpkin Cheesecake (Gluten-Free, Vegan)
• Super Moist Pumpkin Bread (Gluten-Free, Dairy-Free)

Your New Favorite: An Easy Gluten-Free & Dairy-Free Pumpkin Cake

As the holiday season draws near and cooler temperatures settle in, a pumpkin-flavored cake feels like an absolute necessity. It’s the quintessential treat for gatherings, potlucks, or simply a quiet evening by the fire.

Today, we’re incredibly excited to share our recipe for a gluten-free and dairy-free pumpkin cake that you’ll find yourself baking all fall season long! This isn’t just any pumpkin cake; it’s a revelation of flavor and texture, specifically crafted to be inclusive without sacrificing an ounce of deliciousness.

Each bite offers a wonderfully moist and tender crumb, infused with the warm, comforting spices of autumn. To crown this masterpiece, we’ve created a rich, creamy, and subtly spiced cinnamon cream cheese frosting – the perfect complement to the cake’s robust pumpkin notes. Get ready to fall in love with this easy-to-make, utterly satisfying dessert!

Why This Gluten-Free Pumpkin Cake Recipe is a Must-Try:

This recipe isn’t just another dessert; it’s a carefully crafted experience designed for ease, flavor, and inclusivity. Here’s why it stands out:

• Simple, Accessible Ingredients: We believe delicious baking shouldn’t require a scavenger hunt for exotic ingredients. All the items needed for this gluten-free pumpkin cake are readily available at your local grocery store. No fancy specialty items required, making your baking experience stress-free and enjoyable.
• Effortless to Make: Don’t let the “gluten-free” or “dairy-free” labels intimidate you! This pumpkin cake recipe is surprisingly straightforward. Both the cake batter and the cinnamon cream cheese frosting come together with minimal fuss, allowing you to whip up a truly delicious fall treat in just over an hour. It’s perfect for both seasoned bakers and beginners alike.
• Fully Gluten-Free & Dairy-Free: This is truly the best part! Our recipe is 100% gluten-free and dairy-free. This means individuals with Celiac disease, gluten intolerance, or lactose intolerance can indulge in this moist pumpkin spice cake without any concerns or discomfort. Everyone deserves a slice of delicious cake, and this recipe ensures that’s possible!
• Incredible Flavor and Texture: Despite being free of gluten and dairy, this cake delivers on all fronts. You’ll be amazed by its perfectly moist crumb and tender texture, combined with the classic, comforting flavors of pumpkin and warm fall spices. The creamy cinnamon cream cheese frosting adds an extra layer of decadence that makes this cake truly irresistible.

Gather Your Ingredients: What You’ll Need for This Delicious Cake

Before you dive into baking, let’s take a look at the key components for this incredible gluten-free pumpkin cake recipe. As mentioned, all these items are easy to find and will contribute to a wonderfully flavorful and moist dessert. For precise measurements, please refer to the printable recipe card at the very bottom of this post.

For the Delightful Pumpkin Cake Batter:

For the Creamy Dairy-Free Cinnamon Cream Cheese Frosting:

Essential Recipe Notes and Smart Substitutions:

Understanding the role of each ingredient and knowing your substitution options can make your baking experience even more flexible and enjoyable. Here’s a detailed guide:

• Pumpkin Puree: The heart of our pumpkin cake! While I personally love the freshness of my homemade pumpkin puree, high-quality store-bought canned pumpkin puree works perfectly. Just be sure to grab pure pumpkin puree and not pumpkin pie filling, which contains added spices and sugar that would alter the flavor profile of our cake.
• Eggs: Eggs are crucial in this recipe, serving as a binder for the ingredients and providing essential lift and structure to the cake, contributing to its tender crumb. I haven’t tested this recipe with egg substitutes. However, if you have an egg allergy, you might try using aquafaba (the liquid from a can of chickpeas) or a commercial egg replacer. (If you experiment with an egg-free version, please do share your results in the comments below – I’d be eager to hear how it turns out!)
• Sugar: We use a balanced combination of white granulated sugar for sweetness and light brown sugar for its moistness and subtle caramel notes. Feel free to use alternatives such as cane sugar, dark brown sugar for a deeper molasses flavor, or coconut sugar as a natural, unrefined option. For those managing blood sugar, granulated monk fruit sweetener is an excellent 1:1 sugar substitute with a zero glycemic index.
• Applesauce: Applesauce adds a wonderful natural sweetness and keeps the cake incredibly moist. My homemade applesauce is always a favorite, but any good quality store-bought applesauce will work just as well. Ensure it’s unsweetened to control the overall sugar content in the cake.
• Almond Milk: To keep this recipe dairy-free, I opt for an unsweetened version of my homemade almond milk. However, you have many excellent unsweetened non-dairy milk alternatives, including cashew milk, oat milk, rice milk, tigernut milk, or coconut milk. Choose your favorite!
• Vanilla Extract: Don’t skip the vanilla extract! Its warm, aromatic notes enhance the pumpkin and spice flavors, adding depth and richness to the overall taste of the cake.
• Gluten-Free Flour: This recipe is specifically developed for a high-quality gluten-free measure-for-measure flour blend. These blends are designed to be a 1:1 substitute for regular wheat flour, making gluten-free baking much simpler. If you are not Celiac or gluten-intolerant, you can certainly use regular all-purpose wheat flour instead.
• Xanthan Gum: Xanthan gum plays a vital role in gluten-free baking by mimicking the elasticity and binding properties of gluten. It helps prevent the cake from being crumbly. If your chosen gluten-free measure-for-measure flour blend *already* contains xanthan gum, you can omit adding it separately. Always check your flour blend’s ingredient list!
• Baking Powder: As the sole leavening agent in this pumpkin coffee cake recipe, baking powder is essential for helping the batter rise and achieve that desirable light and fluffy texture. If you have Celiac disease or severe gluten intolerance, ensure you use a certified gluten-free baking powder.
• Fall Spices: Our warm and inviting fall flavor comes from a classic blend of ground cinnamon, ground cloves, and ground ginger. This trio creates a fragrant and comforting aroma. For convenience, you can substitute this spice mix with 2 3/4 teaspoons of a good quality pumpkin pie spice blend.
• Dairy-Free Butter: To ensure this recipe remains completely dairy-free, we use dairy-free butter (also known as vegan butter). For a slightly different flavor profile and texture, coconut oil can also be used. If dairy isn’t an issue for you, feel free to use regular unsalted butter.
• Dairy-Free Cream Cheese: The luscious cinnamon cream cheese frosting is made with dairy-free cream cheese, keeping the recipe inclusive. If you don’t need to avoid dairy, traditional cream cheese, or even a blend of cream cheese with a touch of yogurt or sour cream, can be used for a tangy frosting.
• Powdered Sugar: Also known as confectioner’s sugar, powdered sugar is essential for achieving a silky-smooth frosting texture because of its very fine consistency. For those on a sugar-controlled diet, powdered monk fruit sweetener is a fantastic 1:1 substitute that is zero glycemic and won’t raise blood sugar levels.
• Pecans: I love to garnish this moist gluten-free pumpkin cake with crunchy whole or chopped pecans. They add a beautiful visual appeal and provide a delightful textural contrast to the creamy frosting. If pecans aren’t your preference, other nuts like walnuts, almonds, or cashews would also be delicious.

Step-by-Step Guide: How to Make This Irresistible Gluten-Free Pumpkin Cake

Ready to bake? Follow these simple steps for a perfect gluten-free and dairy-free pumpkin cake every time!

1. Prepare Your Baking Pan

Start by preheating your oven to 350°F (175°C). Then, prepare a 10”x15” baking pan by lining it with parchment paper. Ensure the parchment paper hangs over the edges slightly; this will make it incredibly easy to lift the baked cake out of the pan later.

2. Combine Wet Ingredients for the Cake

In a large mixing bowl, thoroughly beat the eggs until they are light and frothy. Gradually add the white sugar and light brown sugar, beating until the mixture is well combined and slightly pale. Next, stir in the pumpkin puree, unsweetened applesauce, almond milk, and vanilla extract. Continue to beat until all the wet ingredients are smoothly incorporated, creating a fragrant pumpkin mixture.

3. Incorporate Dry Ingredients

To the wet mixture, gradually add the gluten-free measure-for-measure flour, baking powder, salt, ground cinnamon, ground cloves, and ground ginger. Mix everything thoroughly until all the dry ingredients are just combined with the wet, forming a thick, homogeneous batter. Be careful not to overmix, as this can lead to a tougher cake texture.

4. Prepare for Baking

Carefully transfer the rich gluten-free pumpkin cake batter into your prepared baking pan. Use a spatula to spread the batter evenly across the bottom of the pan, ensuring a consistent thickness for even baking.

5. Bake to Golden Perfection

Place the baking pan in your preheated oven and bake for approximately 25-30 minutes. The cake is ready when a toothpick or a cake tester inserted into the very center comes out clean, indicating it’s cooked through. Keep an eye on it to prevent over-baking, which can dry out the cake.

6. Cool Completely

Once baked, remove the cake from the oven and allow it to cool completely in the pan on a wire rack at room temperature. This step is crucial! Attempting to frost a warm cake will only result in melted, messy frosting.

7. Whip Up the Cinnamon Cream Cheese Frosting

While the cake cools, prepare your irresistible frosting. In a separate bowl, use an electric beater to whip the softened dairy-free butter and softened dairy-free cream cheese together. Beat them for about 2 minutes until the mixture is light, fluffy, and smooth. Then, gradually add the powdered sugar, vanilla extract, and ground cinnamon. Continue beating until you achieve a perfectly smooth, creamy, and spreadable frosting. Taste and adjust sweetness or spice if desired!

8. Frost, Garnish, and Serve!

Once the pumpkin cake is completely cool, carefully spread the luxurious dairy-free cinnamon cream cheese frosting evenly over the top. For a beautiful finish and an added crunch, sprinkle generously with whole or chopped pecans. Finally, cut the gluten-free dairy-free pumpkin cake into perfectly portioned 2-inch squares, or your desired size, and serve immediately. Enjoy the rich flavors of fall!

Dish by Dish Tips & Creative Variations:

Here are a few extra tips and tricks to make this gluten-free pumpkin cake truly your own:

• Round Cake Presentation: If you prefer a more traditional round cake for a special occasion, simply bake the batter in an 8-inch round cake pan. Bake at 350°F (175°C) for a slightly longer duration, typically 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Adjust cooling time accordingly.
• Elegant Bundt Cake: For a stunning centerpiece, transform this recipe into a bundt cake! Pour the batter into a well-greased bundt cake pan and bake at 350°F (175°C) for 30 to 35 minutes. A bundt cake often looks beautiful with just a simple dusting of powdered sugar or a light glaze.
• Not a Fan of Frosting? No Problem! While the cinnamon cream cheese frosting is truly divine, we understand not everyone loves a heavily frosted cake. If you prefer a lighter touch, you can simply omit the frosting entirely. Instead, once the cake is cooled, give it a beautiful, elegant dusting of powdered sugar right before serving. It’s equally delicious and charming!
• Add Chocolate Chips: For an extra layer of indulgence, fold in 1/2 cup of dairy-free chocolate chips into the batter before baking. The combination of pumpkin and chocolate is simply divine!
• Make it Mini: Use a muffin tin lined with parchment paper liners to make adorable mini pumpkin cakes (muffins). Reduce baking time to 18-22 minutes. These are perfect for individual servings and lunchboxes.

Frequently Asked Questions (FAQs) About This Pumpkin Cake: