My first recipe of the season using pumpkin puree! I finally found it at the store 🙏🏼😭

This cake is super moist and fluffy, balanced perfectly with a smooth cashew cream frosting. Sooo yummy!

It’s gluten-free, dairy-free, and paleo-friendly – naturally sweetened with some maple syrup and coconut sugar.

Finish your week strong with a little fall baking 😉

Recipe makes 9 servings


Pumpkin Cake:

  • ¼ cup (60g) almond butter
  • 1/4 cup maple syrup
  • 3/4 cup (184g) pumpkin puree
  • 1 egg
  • 1 tsp vanilla extract
  • ½ cup (96g) coconut sugar
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • 2 tsp pumpkin spice *
  • 1/2 tsp salt
  • 1 cup (112g) almond flour
  • 1/3 cup (40g) cassava flour

Cashew Cream Frosting:

  • 1 cup (4oz) raw cashews
  • ¼ cup coconut milk, light or full-fat
  • 2 ½ tbsp maple syrup
  • ½ tsp vanilla extract
  • ¼ tsp salt


  • Pecans, toasted & roughly chopped
  • Dried cranberries, roughly chopped


Pumpkin Cake:

  1. Preheat oven to 350F and lightly grease or line an 8×8 baking dish with parchment paper.
  2. Combine the almond butter and maple syrup in a bowl. Add the pumpkin puree, egg, and vanilla extract – mix to combine.
  3. Add the coconut sugar, baking soda, cinnamon, pumpkin spice, and salt. Mix again.
  4. Add the almond and cassava flour, mix one more time until combined and evenly mixed.
  5. Pour the mix into the prepared baking dish and bake for 20-25 minutes, or until a toothpick is inserted in the middle and removed with just a few crumbs on it.
  6. Allow the cake to cool completely before frosting.

Cashew Cream Frosting:

  1. Soak cashews in hot water for 1 hour while the cake bakes and cools.
  2. After soaking, drain the water and put the cashews in a food processor. Pulse a few times to break them up, then add the rest of the ingredients and process until smooth.
  3. When the cake has cooled completely, spread the cashew cream frosting onto the cake. Top with pecans & dried cranberries.
  4. You can cut it immediately or refrigerate it for 2-3 hours so the frosting sets a little bit before slicing.


  • If you don’t have pumpkin spice, you can use ½ tsp each (ground nutmeg, ground allspice, ground ginger) and ¼ tsp each (cinnamon, cloves)