Gluten-Free Pumpkin Cake with Cream Cheese Frosting (Sugar-Free too)

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As I sit here eating a piece (alright, more like a piece and a half) of gluten-free pumpkin cake with cream cheese frosting, I realize that it would just be cruel of me not to share this delight of a recipe that I recently made up with the great wide world.

Often times I don’t write down ingredients and amounts in my experimental kitchen cooking, but since I’ve started blogging, I have been trying to remember to write things down and keep better track just in case I stumble upon a really good recipe. It also helps in an instance where I might want to repeat a recipe for myself too! I’ve also included a dairy-free version of this pumpkin cake with cream cheese frosting for my friends who can’t do dairy.


Of course, if you’re looking for some more tasty desserts that are grain free and gluten free, make sure to check out my cookbook of cookie recipes!

Without further ado, I present to you pumpkin cake with cream cheese frosting! ?

Pumpkin Cake with Cream Cheese Frosting (Gluten-Free & Sugar-Free)




Author Trisha Gilkerson

Yield 15 servings


Pumpkin Cake

  • 1/4 cup melted butter
  • 2 cups pureed pumpkin
  • 1 cup granulated xylitol
  • 1/2 teaspoon pure stevia extract
  • 8 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon sea salt
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/2 cup coconut flour
  • 1 1/2 cup almond flour

Creme Cheese Frosting

  • 12 ounces cream cheese (softened)
  • 1 stick butter
  • 1 teaspoon vanilla
  • 1/4 teaspoon pure stevia
  • 1 cup powdered xylitol (you can easily use a coffee grinder or food processor to powder your granulated xylitol)


  1. Preheat the oven to 350 and grease a 9×13 pan with butter.
  2. Beat together butter, pumpkin, xylitol, stevia, eggs, and vanilla. In a separate bowl, mix together the remaining dry ingredients. Add the dry ingredients to the wet ingredients and mix thoroughly.
  3. Pour batter into your greased 9×13 pan and bake for 40-50 minutes.
  4. While cake is baking, beat together the softened cream cheese and butter. Add the vanilla, stevia, and xylitol and beat until creamy.
  5. After the cake has cooled, frost with cream cheese frosting. If you don’t devour all of it the day you make it, be sure to store in in the refrigerator.


*If you’re unable to eat dairy, substitute melted coconut oil in place of the butter in the cake and skip the frosting. The frosting is good, but it’s still a very tasty cake without it!