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This paleo pumpkin bundt cake is easy to make, moist, sweet and tender and packed with warm fall spices. It’s topped with a dairy free and paleo cream cheese icing for a show stopping gluten free and dairy free dessert everyone will love!
I’m a pumpkin spice lover to the core!
Pumpkin pie is my favorite and I’ll take all the cakes, scones, cookies, and muffins I can get for fall.
I decided to make this pumpkin bundt cake because I wanted a real show stopper pumpkin cake that was also super easy to make (AKA no layers!)
I also wanted to try out a paleo friendly cream cheese icing made without cashews and I was SO thrilled with the result!
It’s going to become a staple icing I’ll probably use for future dessert recipes 🙂
My family went wild for this cake, fought over leftovers and it was gone within 2 days! Let’s get into all the details for this bundt cake.
What You Need to Make This Pumpkin Bundt Cake
The ingredients are pretty standard for many of my pumpkin muffins and cakes, just scaled to make a big bundt cake!
Here’s everything you’ll need to make the cake:
Cake Batter:
canned pumpkineggsmaple sugarcoconut sugarcoconut oil or gheepure vanilla extractblanched almond flourtapioca flour or arrowrootaluminum free baking powderbaking soda pumpkin pie spicecinnamonfine sea salt
Icing:
almond milk cream cheese (I used Kite Hill)coconut oil, soft powdered monk fruit sweetener, or organic powdered sugar vanilla extract almond milk
How to Make This Paleo Pumpkin Cake
This cake really is a breeze to throw together!
First, preheat your oven and use cooking spray to coat the inside of your bundt pan. I can’t stress how important it is to make sure your pan is very non-stick!
Second, mix together the wet ingredients in one bowl and the dry in a separate one.
Combine the wet and dry ingredients and pour the batter into the bundt pan.
Bake, cool, and release the cake from the pan so it can cool completely.
Releasing the cake can be tricky, so make sure you do it slowly and carefully to avoid the cake breaking.
While the cake cools, prepare the icing. Make sure the cake is cooled, then drizzle it all over with the icing.
Done! Super simple and a big payoff because it’s sooooo delicious!
How to Make Dairy Free Cream Cheese Icing
I used to make “cream cheese” icing with cashews similarly to how I’ve made cream cheese frosting and cheesecakes.
I’ve been really enjoying cooking with Kite Hill almond milk cream cheese though and wanted to test out an icing using that.
It worked out SO well!
The icing is a simple mixture of the cream cheese with a bit of coconut oil, powdered sweetener, and vanilla. You can also add in a little almond milk to thin it out.
For the powdered sweetener, you can use monk fruit for something paleo friendly and sugar free, or organic powdered sugar if you prefer that.
I hope you’re ready for your new favorite pumpkin cake!
Grab your favorite bundt pan and get the oven preheated because it’s time to bake – let’s go!
Paleo Pumpkin Bundt Cake {Gluten Free, Dairy Free}
Paleo Pumpkin Bundt Cake {Gluten Free, Dairy Free}
This paleo pumpkin bundt cake is easy to make, moist, sweet and tender and packed with warm fall spices. It’s topped with a dairy free and paleo cream cheese icing for a show stopping gluten free and dairy free dessert everyone will love! Prep Time: 15 minutesCook Time: 45 minutesCooling time: 45 minsCourse:baking, DessertCuisine:fall baking, Paleo, thanksgivingKeyword:bundt cake, cake, dairy free, gluten free, paleo, paleo baking, pumpkin, pumpkin spiceServings: 12 servings
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Ingredients
Cake Batter:
1 15ozcan pumpkindrained on paper towels*5large eggs1cupmaple sugar1/2cupcoconut sugar1/4cupcoconut oil or gheemelted and cooled slightly2teaspoonspure vanilla extract3cupsblanched almond flour3/4cuptapioca flour or arrowroot1teaspoonaluminum free baking powder1/2teaspoonbaking soda1tablespoonpumpkin pie spice2teaspoonsground cinnamon1/2teaspoonfine grain sea salt
Icing:
1/2cupalmond milk cream cheeseI used Kite Hill1tablespooncoconut oilsoft3/4 – 1cuppowdered monk fruit sweeteneror organic powdered sugar1teaspoonvanilla extract1-2teaspoonsalmond milk
Instructions
Preheat your oven to 350° F and coat a 10” non stick bundt pan with cooking spray.In a large mixing bowl, whisk together the pumpkin (see notes for how to drain on paper towel), eggs, both sugars, oil or ghee and vanilla and set aside.In a separate large bowl, combine the almond flour, tapioca, baking powder, baking soda, spices and salt. Slowly stir the dry mixture into the wet until fully combined, without overmixing.Transfer the batter to the prepared bundt pan and spread out evenly.Bake in the preheated oven for 45-50 minutes or until a toothpick inserted near the center of the cake comes out clean or with a few crumbs.Place the pan on a wire rack to cool for 15 minutes, then carefully turn the pan over to release the cake onto the wire rack, then cool completely before icing.For the icing, in a large bowl, use an electric hand mixer to cream together the cream cheese and coconut oil, then add in the powdered sweetener and vanilla and mix until smooth. To get the consistency right for drizzling, add in a teaspoon or two of almond milk.Once the cake has cooled, or before serving, drizzle the icing on the cake as desired. Serve and enjoy!Store leftover cake covered in the refrigerator for up to 4 days.
Recipe Notes
*Drain pumpkin puree by placing it on a few paper towels and gently blotting it – it doesn’t stick! This helps keep excess water out of the cake for the best texture.
Nutrition
Calories: 364kcalCarbohydrates: 40gProtein: 9gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 78mgSodium: 200mgPotassium: 199mgFiber: 4gSugar: 24gVitamin A: 5984IUVitamin C: 2mgCalcium: 131mgIron: 2mg
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Want More Paleo Pumpkin Dessert Recipes? Try One of These!
Pumpkin Coffee Cake
Vegan Pumpkin Cheesecake
Pumpkin Chocolate Cheesecake
Pumpkin Cookies with Maple Cream
Paleo Pumpkin Scones
Pumpkin Spice Latte Muffins
Pumpkin Spice Latte Blondies
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