Flourless Pumpkin Spice Cake

piece of flourless pumpkin bread with fork

This Flourless Pumpkin Spice Cake is the ultimate gluten free fall dessert ~ it’s like a cross between a pumpkin cake and a pumpkin pie ~ denser than cake, lighter than pie ~ it’s the goldilocks of pumpkin desserts. Did I mention this luxurious treat has no added fat, as well? It might just be the perfect dessert, period!

a flourless pumpkin spice cake on a wooden board

Gluten free diets have been super popular for a while, but you definitely don’t need to be eating gluten free to fall head over heels in love with this simple pumpkin cake. It follows in a long line of gluten free cakes on this blog. And even though I happily eat gluten every day 😉 I am obsessed with the luxurious texture of gluten free desserts, especially cakes. As a bonus they’re some of the quickest and easiest desserts you can make.

What is a naturally gluten free dessert?

I consider this a naturally gluten free dessert, meaning there were no substitutions necessary to make it gluten free, the regular ingredients all happen to be deliciously gluten free.

There is no need for wheat flour in this cake because almond meal (aka almond flour) takes its place. Almond meal cakes are traditional in Europe and many other parts of the world.

Almond flour adds just enough structure to this cake, but also lends it incredible tenderness, too.

flourless pumpkin spice cake

If you’re a fan of my other gluten free cakes you’ll recognize what I call its unique fluffy/dense texture.

It sounds like a contradiction, but I think you can see it if you look closely at the photos. The cake is moist and not airy, but has a large crumb to it as well, which I think is lovely. This same texture can be found in my Gluten Free Tangerine Cake. Both cakes slice beautifully, and take a lacy powdered sugar design well (see the end of the post for directions.)

Pumpkin puree has the unique ability to create a moist, rich cake without any added fat. Amazing!


What is the difference between almond meal and almond flour?

  • Both almond meal and almond flour are made by grinding almonds, but the meal is a coarser grind, while the flour is lighter and finer.
  • Almond meal is sometimes made with whole almonds, with their skins on. This gives it color and texture, as well as a deeper flavor.
  • Almond flour is usually made by grinding blanched, or skinned, almonds for a lighter, finer result.
  • Both will work in this cake, and each will give it a slightly different personality.
  • Almond flour has gotten so popular lately that there are lots of choices on the market. My current preference for baking desserts like this flourless pumpkin cake is a super fine almond flour, and several brands make it. You might find it at your larger supermarkets, or you can always find it online.

a flourless pumpkin spice cake on a wooden board

How to make your own almond flour ~

Sometimes it can be difficult to find almond flour in your regular grocery store, but worry not, it couldn’t be easier to make yourself. You’ll need a food processor or high speed blender like a Vitamix to do it.

  • Put whole almonds, either raw or blanched, into the bowl of your processor or blender. Pulse or pulse and briefly run the machine until the almonds have been ground into a fluffy flour. With the Vitamix I sometimes have to rearrange or stir the almonds once or twice, but it happens quite quickly.
  • This process will not take long, so take care not to over-process or you’ll end up with almond butter!

Flourless pumpkin cake decorated with a lace pattern

How to serve this flourless pumpkin cake ~

  • This cake can be served plain, along with some whipped cream or ice cream on the side.
  • You can dust with powdered sugar.
  • I like to decorate the top with powdered sugar in a lace pattern. Different types of lace will create endless different designs. This is your chance to make use of those thrift store finds, or any vintage crochet you’ve got stashed away gathering dust.

decorating a flourless pumpkin cake with a piece of lace and powdered sugar

Tips and techniques for decorating a cake with lace ~

I lay a piece of lace or crochet over the top of the cooled cake and dust with powdered sugar through a mesh strainer. Then I carefully lift the lace to reveal the pattern. It’s amazing how much detail comes through.

  • Make sure your cake surface is dry, flat, and cooled. Not all cakes are good candidates for this treatment.
  • Make sure your doily is unrumpled, and has enough perforations to make a good design. Iron it if necessary, and test it out first on the counter.
  • Lay your doily or piece of lace down on the cake or counter and spread it out carefully.
  • Using a mesh sieve, liberally sprinkle powdered sugar all over the surface. Be sure to cover the edges, too, so your whole design will show. Very carefully lift the lace off the surface to reveal the design. If you’re doing a large surface it can be useful to have a helper for 2 extra hands.
  • Use confectioner’s sugar on medium to dark desserts, and cocoa powder on light ones. You can even mix cinnamon or other spices with the powdered sugar for different flavors and effects.
  • Decorate your cake just before serving. Sometimes moisture from the cake will erode the deign over time. With this cake the sugar design held up really well.
  • Experiment with different patterns ~ you can use paper stencils as well as fabric.

Useful equipment ~

  • Lace doilies or crochet lace from your grandmother, the thrift store, or online!
  • A fine mesh strainer, I like to use a medium to large size for this project, it helps get the sugar evenly coated.
piece of flourless pumpkin bread with fork
4.8 from 20 votes

Flourless Pumpkin Spice Cake

This Flourless Pumpkin Spice Cake is the ultimate gluten free pumpkin dessert ~ it's like a cross between a pumpkin cake and a pumpkin pie ~ denser than cake, lighter than pie, it's the goldilocks of pumpkin desserts.  Did I mention this luxurious treat is fat free as well? 
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Yield 10 servings
Author Sue Moran


  • 10 inch tart pan


  • 3 large eggs
  • 1 cup or 220 grams granulated sugar
  • 12 ounces or 340 grams canned pumpkin puree
  • 1 tsp baking powder
  • 1/2 tsp ground ginger
  • 1/4 tsp cinnamon
  • 1/4 tsp cardamom
  • 1/4 tsp allspice
  • 1/4 tsp cloves
  • 1/4 tsp freshly grated nutmeg
  • 3 cups or 344 grams almond meal or almond flour
  • confectioner's sugar for dusting


  • Preheat oven to 350F Lightly butter the bottom and sides of a 10 inch tart pan with removable bottom, or a springform pan.
  • Whisk or beat together the eggs and sugar, then beat in the pumpkin, baking powder, and spices. I do this in my food processor, but you don't have to. Just make sure the eggs and sugar are well combined.
  • Fold in the almond flour. Turn the batter into your pan, and smooth it out with an offset spatula so that the surface is completely flat and even.
  • Place your pan on a baking sheet and bake for about 45 minutes, or just until a toothpick inserted in the center comes out clean (it will be moist, but no wet batter clinging to it.) Don't over bake this cake.
  • Let cool on a rack and then remove from the pan. Dust with confectioner's sugar, or decorate with a lace pattern (see post for specific directions.)

Cook's notes

I recommend almond flour for this cake. You can also use almond meal, which is a little coarser, but the texture of the cake will be rougher. You can also make your own almond flour by grinding raw or blanched almonds in a high speed blender or food processor, but that will also yield a rougher texture. Not necessarily a bad thing, but be aware.
*See the post for details on how to make your own almond flour, and how to decorate this cake with a powdered sugar lace pattern.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.


flourless pumpkin cake


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    Leave a Reply

    Please rate this recipe!

  • Reply
    October 11, 2021 at 10:38 am

    Can this be made low carb by utilizing monk fruit?

    Thank you!


    • Reply
      Sue Moran
      October 11, 2021 at 11:20 am

      I don’t have a lot of experience baking with monk fruit Jeannie, but if you can find it in granulated form that works in a 1 to 1 ratio, it should be fine.

  • Reply
    Andrea Palmer
    October 8, 2021 at 12:04 am

    5 stars
    I used my homemade pumpkin puree and equivalent among of pumpkin pie spice in place of the spices. So easy and delicious!! Made in a round silicon pan. Everyone loved it. Thank you!!

  • Reply
    August 28, 2021 at 6:44 pm

    5 stars
    Great recipe, tasty and easy. I made mine in a sunflower shaped silicone cake pan and it turned out great.

  • Reply
    July 31, 2021 at 8:00 pm

    Hi there! I’m excited to make this. I realize this is a silly question, given that you did a wonderful job making this cake gluten free, but I’m curious if I’d be able to substitute all-purpose flour? If so, how much would you recommend using? I never have almond flour/meal on hand. Thank you in advance!

    • Reply
      Sue Moran
      July 31, 2021 at 8:28 pm

      This cake recipe is specifically formulated to be gluten free, so I’m afraid I don’t know how it would work with regular flour, sorry!

  • Reply
    Melanie Allen
    November 27, 2020 at 7:47 am

    5 stars
    Made this recipe for Thanksgiving 2020; topped it with cream cheese icing instead of powered sugar. Wonderful taste and texture. It’s difficult to find easy to make, good tasting gluten-free dessert options. Thank you!

  • Reply
    Julie Ann Donnelly
    November 26, 2020 at 5:22 pm

    5 stars
    LOVE this recipe! Moist cake with delicious flavor! So glad I made it for Thanksgiving!

  • Reply
    November 15, 2020 at 10:23 am

    Do you have a gingerbread version of this cake? I’m trying to figure out what to swap/alter to make it have a gingerbread flavor. I can’t wait to try this one, though!

    • Reply
      November 15, 2020 at 11:11 am

      No but I love the idea. You’d need molasses and spices, but not sure what else to make up for the pumpkin. I’ll have to think on that.

  • Reply
    November 15, 2020 at 9:33 am

    Hi Sue. Could this be baked as muffins? If so, roughly now many would this amount make? How many minutes to bake at 375 degrees?

    • Reply
      November 15, 2020 at 11:09 am

      Off the top of my head I don’t think it would make good muffins Lezlie, but you could try. The texture of the cake is very un-muffin like, so be aware of that. I’d bake at 350 and check at 15 minutes. Not sure how many it would make, sorry.

  • Reply
    Lois Milner
    October 11, 2020 at 8:34 pm

    Hello from Australia! We don’t have canned pumpkin here so will I just use cooked puréed pumpkin? I would love to rate the recipe once I have cooked it.
    Thank you…Lois

    • Reply
      October 12, 2020 at 5:56 am

      Yes, but if your puree is quite thin you may want to cook it down on the stove until it thickens a bit. American canned pumpkin is fairly thick, you have to spoon it out of the can.

  • Reply
    October 6, 2020 at 4:19 pm

    Do you think it’s possible to make these into muffins/cupcakes instead of a whole cake? I want to be be able to easily pass these out at work and not have everyone worried about cutting pieces and touching it especially since I work at a hospital! Thanks

    • Reply
      October 6, 2020 at 6:05 pm

      Gosh I’m not sure Kaylin, flourless cakes are super delicate. My worry is that they would be very difficult to get out of the wrappers, just because of the texture of the cake. I’m sorry I can’t give you a more definitive answer.

  • Reply
    February 8, 2020 at 8:09 am

    Could I add chocolate chips?

    • Reply
      February 8, 2020 at 8:14 am


  • Reply
    November 23, 2019 at 9:28 am

    Hi Sue, hope your having a good day, I have question on the pecan shortbread tart
    1. Can I replace flour for shortbread with bobmills gluten free flour or use Almond flour

    2. Do you have a shortbread recipe using a gluten free flour

    Thank you so much for any help

    • Reply
      November 23, 2019 at 9:46 am

      Hey Pam, you know I’ve been meaning to post a gluten free shortbread recipe. I have made it with Bob’s gf mix, and it works, but of course doesn’t have quite the same texture, it’s quite soft. I recommend the mix over plain almond flour because I don’t think the almond flour version would hold together well enough, but I haven’t tried it myself.

  • Reply
    November 13, 2019 at 4:43 pm

    Could I make the ahead and freeze it for a few days, Sue? I am traveling for Thanksgiving and want to take some of the desserts to my daughter’s. (I love your tangerine version of this cake! It keeps really well, too.) Thanks.

    • Reply
      November 13, 2019 at 5:19 pm

      Yes, this will freeze fine Marlene, it should work the same way as the tangerine cake does. Happy Thanksgiving!

  • Reply
    October 31, 2019 at 5:31 pm

    Do you have any suggestions for making it without eggs? Thanks!

    • Reply
      October 31, 2019 at 6:52 pm

      This cake relies on those eggs for structure, so I’m not sure Ashley. Have you experimented with flax eggs much?

  • Reply
    Gerlinde @Sunnycovechef
    October 23, 2019 at 8:11 am

    5 stars
    I am not gluten sensitive but I like this recipe with all the different spices.

    • Reply
      October 23, 2019 at 8:36 am

      Me too Gerlinde, I just happen to love so many gluten free desserts, I think because I appreciate a super tender texture.

  • Reply
    October 19, 2019 at 8:44 am

    This cake sounds yummy!!!! I just figured out that
    I should eat gluten free and I trust your recipes I’m so glad I’m following you, I love to bake and I have been kind of in a delma as to which gluten free flour To buy or do I buy one almond and one coconut because I have seen recipes that call for both or buy one flour for everything as there is few gluten free flours, Any advice is welcome., thank you Pam

    • Reply
      October 19, 2019 at 9:44 am

      I would definitely invest in almond flour, you can keep it in the freezer if you buy in bulk. Then I would also find a good gf baking mix, I recommend Bob’s Red Mill or King Arthur Flour for that, they’re both great. Also if you have a Trader Joe’s near you, check their baking aisle.

  • Reply
    October 16, 2019 at 11:15 am

    5 stars
    I’m totally making this for thanksgiving..I’m a terrible pie maker…How can this be fat free when there’s almond flour in it? My almond flour has 7 grams of fat per 3 Tbsp.

    • Reply
      October 16, 2019 at 1:26 pm

      I just clarified that to read “no added fat”! Hope you love it Nancy 🙂

  • Reply
    Judy Maldonado
    October 16, 2019 at 9:18 am

    I’m allergic to almonds, will hazelnut flour work as well? This looks absolutely delicious.

    • Reply
      October 16, 2019 at 9:57 am

      Yes, really all nut flours or meals will work interchangeably. The hazelnut will have a stronger flavor, so keep that in mind.

  • Reply
    Kathleen Vehlow
    October 16, 2019 at 7:52 am

    5 stars
    Can a spring form pan be used?

    • Reply
      October 16, 2019 at 7:58 am

      You could use a spring form, yes.

  • Reply
    Tricia B
    October 16, 2019 at 4:52 am

    5 stars
    I LOVE this cake and cannot wait to try it. Your powdered sugar design is gorgeous and I just happen to have some old lace doilies in my cabinet that are perfect for this application. Classic and beautiful and no doubt delicious!

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