Flourless Pumpkin Spice Cake with Maple Glaze
Imagine a cake that’s bursting with autumn flavors, requires no flour, and is topped with a sweet maple glaze. Sounds delicious, right? This Flourless Pumpkin Spice Cake with Maple Glaze checks all those boxes. Whether you’re gluten-free, a pumpkin spice enthusiast, or just looking for a new cake to try, this recipe is for you. The cake is soft and spiced, while the glaze adds a sweet and slightly caramelized touch. Perfect for any occasion!
In this guide, you’ll discover why this cake is such a treat, the essentials you’ll need to make it, and the step-by-step process for baking it. Get ready to fill your kitchen with the comforting aroma of pumpkin spice.
Why You’ll Love Flourless Pumpkin Spice Cake
- Gluten-Free & Delicious: Flourless means gluten-free without sacrificing flavor or texture.
- Rich in Autumn Flavors: Pumpkin spice and a hint of maple make this cake perfect for fall gatherings or just cozy evenings.
- Easy to Make: With simple ingredients and just a food processor, you can have this cake ready for baking in minutes.
- Naturally Sweetened: A touch of maple syrup in the glaze adds a natural sweetness, perfect for balancing the spiced cake.
What You Need To Make Flourless Pumpkin Spice Cake
Here’s a breakdown of the key ingredients for both the cake and the glaze. For exact measurements, refer to the recipe card.
For the Cake:
- Almond Butter: Creates a moist, rich texture and acts as a substitute for flour.
- Pumpkin Puree: Provides moisture, flavor, and a natural sweetness.
- Organic Cane Sugar: Adds the right amount of sweetness without overpowering the spices.
- Cornstarch: Helps bind the ingredients together.
- Pumpkin Spice: Brings out those warm, cozy autumn flavors.
- Vanilla Extract: Enhances the overall flavor.
- Baking Soda: Gives the cake a light, fluffy texture.
For the Maple Glaze:
- Organic Confectioner Sugar: The base for a smooth and sweet glaze.
- Plant-Based Milk: Creates a creamy consistency.
- Maple Syrup: Adds a deep, natural sweetness and flavor.
- Vanilla or Maple Extract: Boosts the flavor of the glaze.
How To Make Flourless Pumpkin Spice Cake
- Prepare the Cake Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan, line the bottom with parchment paper, and set aside.
- Blend the Cake Ingredients: In a food processor, add almond butter, pumpkin puree, sugar, cornstarch, pumpkin spice, vanilla, and baking soda. Process until smooth and creamy, making sure to scrape down the sides as needed.
- Bake the Cake: Transfer the batter to the prepared cake pan. Smooth out the top and bake for 30-35 minutes, or until the edges start pulling away from the pan. Let the cake cool completely before adding the glaze.
- Make the Maple Glaze: In a small bowl, whisk together confectioner sugar, plant-based milk, maple syrup, and vanilla extract until smooth.
- Glaze and Serve: Once the cake is completely cooled, drizzle the glaze evenly over the top. Serve immediately, or let the glaze set before cutting into slices.
Commonly Asked Questions
How do I store the Flourless Pumpkin Spice Cake?
The cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week. If storing with the glaze, make sure it’s set before covering.
Can I make this cake without a food processor?
Yes, you can use a hand mixer or a stand mixer. Just make sure to mix the ingredients until smooth and creamy.
Can I use a different nut butter?
Absolutely! Almond butter works great for flavor and texture, but feel free to use cashew butter or even peanut butter for a different taste.
Flourless Pumpkin Spice Cake with Maple Glaze
Ingredients
Flourless Cake:
- 1 cup almond
- 1 15-ounce can 100% pure pumpkin
- ½ cup organic cane sugar
- ¼ cup cornstarch
- 1 ½ teaspoons pumpkin spice
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
Maple Glaze:
- 1 cup organic confectioner sugar
- 1 tablespoon plant based milk
- 1 tablespoon maple syrup
- 1 teaspoon vanilla or maple extract
Instructions
- To make the cake, preheat the oven to 350 F. Lightly grease a 9-inch round cake pan, cut parchment to fit, and line the bottom of the pan with the parchment paper.
- Add the almond butter, pumpkin, sugar, cornstarch, pumpkin spice, vanilla, and baking soda to a food processor and process until smooth and creamy and all of the ingredients are combined, stop to scrape down the sides of the processor if needed.
- Transfer to the prepared cake pan and bake for 30-35 minutes, until the sides of the cake start to pull away from the pan. Let cool completely.
- To make the glaze add the sugar, milk, maple syrup and vanilla to a small bowl and whisk to combine. Drizzle the glaze over a completely cooled cake. Serve immediately or let the glaze set slightly if desired.