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 pumpkin
- eggs
- maple sugar
- coconut sugar
- coconut oil or ghee
- pure vanilla extract
- blanched almond flour
- tapioca flour or arrowroot
- aluminum free baking powder
- baking soda
- pumpkin pie spice
- cinnamon
- fine 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}
Ingredients
Cake Batter:
- 1 15 oz can pumpkin drained on paper towels*
- 5 large eggs
- 1 cup maple sugar
- 1/2 cup coconut sugar
- 1/4 cup coconut oil or ghee melted and cooled slightly
- 2 teaspoons pure vanilla extract
- 3 cups blanched almond flour
- 3/4 cup tapioca flour or arrowroot
- 1 teaspoon aluminum free baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 2 teaspoons ground cinnamon
- 1/2 teaspoon fine grain sea salt
Icing:
- 1/2 cup almond milk cream cheese I used Kite Hill
- 1 tablespoon coconut oil soft
- 3/4 - 1 cup powdered monk fruit sweetener or organic powdered sugar
- 1 teaspoon vanilla extract
- 1-2 teaspoons almond milk
Instructions
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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.
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Transfer the batter to the prepared bundt pan and spread out evenly.
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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.
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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.
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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.
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Once the cake has cooled, or before serving, drizzle the icing on the cake as desired. Serve and enjoy!
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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
Want More Paleo Pumpkin Dessert Recipes? Try One of These!
Pumpkin Cookies with Maple Cream
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have you tried this with lankanto golden instead of coconut sugar and lankanto powdered for the frosting? trying to lower sugar and be keto-ish.
What can I use in place of maple sugar ?
Could you sub maple syrup for maple sugar? Thank you!
I actually substituted the maple sugar with 1.5 cups of organic maple syrup and it turned out amazing! I added 1/2 cup more almond flour and definitely recommend blotting the pumpkin eith paper towels lots. Loved the recipe, thank you!!
love this “Paleo Pumpkin Bundt Cake” , looks so delicious, thanks for sharing this. Will definitely gonna try it.
Lots of ingredients in this cake but well worth the time! It was delicious and had a wonderful texture. A keeper for special events in fall!
Amazing! Moist and tasty; our family really enjoyed it. Even non-paleo friends enjoyed it. Thanks so much (we love your baked goods).
I made this for a family dinner and it was a winner all around! The gluten lovers all had seconds, even those who are normally skeptical of desserts that aren’t “real.”
The only adjustment I made was to reduce the total sugar to one cup of coconut sugar and it was plenty sweet enough.
This is a keeper that I will make again and again.
I have made this cake at lest 4 times this season!
Always a crowd pleaser! And people are always shocked it’s paleo!
Excellent! Great flavor! Very moist! Came out perfectly!
Total winner. I’ve never made a bundt cake before, and now I’m looking at all your other bundt recipes.
Didn’t have a nonstick pan, so I greased the one I’ve got and floured it with almond flour. Worked perfectly.
Next time I Make this, I’m going to sub cocoa powder for the pumpkin spice and make a chocolate bundt.
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What other flour can be used successfully instead of almond flour?
don’t think you can sub the flour for this
Has anyone ever done this with mini Bundt cakes?
One of my families favorites! It’s so beautiful and delicious. I’m making it this Thanksgiving as well. It’s by far one of my fave PRM recipes!
Any way to substitute another flour? I can’t do almond.
I have a homemade Instant pudding mix. It’s made with Cornstarch, Milk Powder, Sugar and Salt. Could you suggest if you have any GF cake recipes using a pudding mix like this mixed into cake batter? This concept would give moisture to cake recipes?
Can you bake this in a 9×13 pan? How long should it bake for?
Made this but without the frosting, absolutely delicious!! Great texture too – not too dense. Thank you for the recipe!
So yummy!!!