Paleo Pumpkin Chip Cake

First off, Merry Christmas!

Secondly, if you need a quick cake in a hurry, make this recipe. It's gluten-free, paleo and suitable for most diets. Double or triple this recipe for a layer cake, or make it as-is for a 8" round or square pan. Add a little dessert hummus or cookie dough "frosting" and indulge in this tasty holiday treat!

gluten-free paleo pumpkin chip cake with snickerdoodle dessert hummus frosting

Paleo Pumpkin Cake


1 cup pumpkin

3.5 tbsp pure maple syrup

1 tsp pure vanilla extract

1/4 cup almond butter

1 tbsp almond milk

2 eggs or vegan egg substitute

1/2 cup (scant) coconut flour

3/4 tsp baking soda

1 tsp cinnamon

3/4 tsp ginger

1/8 tsp nutmeg

dash sea salt

optional: 1/4 cup nondairy chocolate chips

gluten-free vegan pumpkin cake with Delighted by Hummus dessert hummus


Snickerdoodle Dessert Hummus is my pick! You can find it in some natural food stores. Otherwise make my healthy protein cookie dough, or my bean-free AIP cookie dough, add a little more liquid until smooth and spread it onto the cool cake layers.


1. Mix all wet ingredients together in a large bowl and fold dry into wet and fold chocolate chips in last if using.

2. Line a 8" pan with parchment paper or grease it well.

3. Bake at 350F for 22-26 min or until an inserted toothpick comes out clean.

*Double or triple recipe to make a 2 or 3 layer cake. Once cool, frost with dessert hummus or homemade garbanzo bean or AIP healthy frosting!

healthy paleo pumpkin cake
easy healthy cake with cookie dough frosting

Recent Posts