Gooey Pumpkin Pie Cake with Coconut Whipped Cream


This cake is a cross between pumpkin pie and pumpkin cake.  It’s decadently moist texture places it right up there with pumpkin pie.  A great alternative for a no fuss recipe, not having to worry about making a pie crust. All the great flavor of a pie, in a cake.  Top it with some whipped cream, and caramel sauce and we have a winner!

Gluten Free Gooey Pumpkin Pie Cake

  • 1 cup honey
  • 1 3/4 cups fresh pumpkin puree, or 1 15oz can
  • 2 sticks of butter, room temperature
  • 4 eggs, room temperature
  • 1/2 cup coconut flour, firmly packed
  • 1 cup almond flour, firmly packed
  • 1/2 teaspoon salt
  • 1 tablespoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1 teaspoon baking soda
  1. Preheat oven to 325.
  2. Cream butter with paddle attachment using mixer.
  3. Add honey and mix.
  4. Add eggs, one at a time. Scraping sides of bowl occasionally.
  5. Beat in pumpkin puree.
  6. In separate bowl, whisk together dry ingredients.
  7. Add dry ingredients, mix until combined.
  8. Pour into a well greased bundt cake pan, 2 9inch pie plates, or 9×13 baking dish.
  9. Bake at 325 for 45 min-1 hr, or until tests clean with toothpick.
  10. Serve room temperature or cold.  ( I like personally like to eat pumpkin pie cold, so I also eat this cake cold, just a preference)

* here are a few notes about this recipe.  If you do not have a mixer, use a blender.  Blend wet ingredients first until nice and fluffy, then add dry. Blend until smooth.

Also, I have noticed that it does have a tendency to stick a little bit to the cake pan, specifically a bundt cake pan with a lot of grooves. I greased and dusted with almond flour first.  Allow the cake to cool down for about 30 minutes before attempting to remove, using a small spatula or knife to gently release from the sides of the pan first.  If it sticks a little bit, use some caramel and nuts to hide any imperfections.  Or if that seems too risky, bake in the pie plates or another pan and just serve right in the dish.   If you find that the cake is getting too dark during baking, turn the oven down to 300.  I’m just trying to prepare you for any issues you may run into.

But trust me when I say, it is worth it.

It’s absolutely delicious.  I promise.

You can see my imperfections in the above picture.  It’s ok, as long as it tastes good, right??

I like to serve my pumpkin cake or pumpkin pie, with Coconut Whipped Cream and Coconut Caramel Sauce. It is fluffy, dairy free, and so simple to make!  All you need is a can of full fat coconut milk, I always use Thai Kitchen for this specific recipe.  Get a few cans now, and store in the fridge, allowing the coconut fat and milk to separate.

Coconut Whipped Cream

  • 1 can full fat coconut milk, refrigerated at least a few days
  • 1 tablespoon honey (or other sweetener)
  • 1 teaspoon vanilla extract (the good stuff)
  1. Open can of coconut milk, pour out coconut water.  Save for another use.
  2. Scoop out coconut cream into a bowl.
  3. Whisk in honey and vanilla, until smooth.  (I do it by hand, but feel free to use a mixer to get it extra fluffy)
  4. Store in fridge until you are ready to serve.
  5. Yields approximately 1 cup of whipped cream.  Double or even triple recipe if serving a larger group.

Here are a few of my other favorite desserts for Thanksgiving!

Related posts:

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17 Responses to Gooey Pumpkin Pie Cake with Coconut Whipped Cream

  1. Just wonderin’…how did you prepare the fresh pumpkin? Devon usually roasts it.
    Kristin

  2. jen westcott says:

    yum! i’m doing this. what did you use for caramel sauce?

  3. Ruth Key says:

    Hey Michelle, Almond flour is tricky to get hold of in the UK. Is it possible to make this using just coconout flour and if so, what would the proportions be? Thanks so much!

    • Michelle says:

      Ruth,
      Coconut flour works much differently than almond flour, so it would be tough to give an exact substitute amount. Are you able to order almond flour online? Or perhaps make it yourself in a food processor? Almond flour is used frequently in classic French baking, they have got to have it on your side of the water too!
      ~Michelle

  4. Sue Jasmin says:

    Love your site. Just made this great cake,question, it stuck to the pan,used butter to grease. Should I have also used flour? do you take it of pan hot or very cool? Will make it again, so very good. Thanks’

    • Michelle says:

      Hi Sue,
      I added a few details in the post regarding this exact issue. The best suggestion I can make is to serve the cake in the pan you bake it in. The presentation is not the same, but you won’t have to worry about fixing a broken cake. I was able to remove mine with minimal sticking, just a few small areas and covered it up with caramel and toasted walnuts. I liberally greased every crevice and dusted with almond flour. I removed the cake after about 30 minutes of cooling.
      Regardless of how it looked, I’m glad it was still good!
      ~Michelle

  5. Ginnie says:

    Making this now for Thanksgiving as my son and my Mom are gluten free! Thanks! It’s in the oven and smells sooooooo good!

  6. Ginnie says:

    I did use a simpler and cheaper flour. I used pamela’s products cake mix and half the honey since it already had sweetener in it. For those that are just gluten free diets could do it that way. I could not find any almond or coconut flour and was afraid of the cost of it anyway. BUT….it turned out amazingly delicious. My 4 year old asked for seconds AND….told me I was the best Mommy ever!!

  7. Susan says:

    Hello Michelle,
    Just wanted to let you know I used coconut oil instead of butter in the cake, and it turned out great! My hubby made the comment the cake was, “one of the best desserts” he has eaten, and is ” truly decadent”. We’re just starting a GF life style and appreciate your web site and fantastic recipes!

    • Michelle says:

      Wow Susan, what wonderful feedback! Thank you for sharing your coconut oil substitution :) best wishes on your GF journey!
      ~Michelle

  8. Amber N says:

    i just got diagnosed celiac beginning of this summer and would love to try this. my only issue is that i absolutely hate coconut. is it possible to make this with out it or can you not taste or feel the texture of the coconut in this cake?

    • Michelle says:

      Amber,
      You should not be able to taste the coconut at all. I used coconut flour, which is not the texture of normal coconut, it is very fine and when combined with all of the other strong flavors in this cake, it’s flavor will not stick out. Coconut flour is mainly used to help bring the cake together and help with the overall texture. I would recommend not serving it with coconut whipped cream, just regular whipped cream :)
      Enjoy!
      ~Michelle

  9. Elaine says:

    Ridiculous! Thank you so much for these wonderful recipes and *gorgeous* photos. I’m so very glad I found your website. I simply can’t decide which treat to try first (although the gooey pumpkin pie cake IS calling to me!).

  10. Irene Leatherow says:

    Michelle,

    I am new to wheat-free and I am very impressed by your website. I was wondering if unsweetened applesauce could be substituted for the pumpkin purée, as I am not a fan of pumpkin? This cake looks absolutely delish and I’m missing cakes, cookies, breads right now. It has only been two weeks and I know time will help those cravings, etc. BTW, I’ve lost 10 lbs so far and I’ve not been hungry! Amazing!

    Irene

    Thanks for a great website. I am anxious to try many of your recipes.

  11. Missy says:

    We have a egg allergy in our house. Would an egg substitute (like egg replacer, ground flax, or applesauce) work?

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