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Karly Blair
Holistic Nutrition Specialist
"Eat Whole, Live Whole"
Holiday Pumpkin Cake
Omni-Wholetarian RecipePaleo-Wholetarian RecipeVege-Wholetarian RecipeGluten-Free RecipeAccommodation Attraction Recipe
Grain-free, Gluten-free and Guilt-free Pumpkin cake for the Holidays

Wholetarian Pumpkin Cake

Holiday Pumpkin Cake
Yield: 8-12
This recipe makes 1 -9”x13” cake pan or two 9” round cake pans or can be made into any size cupcakes. For the four tiered cake shown here, I made two batches. With the first batch I poured the batter evenly between three 9” round pans. With the next batch I filled the fourth 9” pan to the same level as the other three and then I made cupcakes with the remaining batter. This works perfectly because then you can enjoy some cupcakes right away instead of having to be tortured waiting for the time to serve the cake. My plan was to freeze the rest of the cupcakes for quick treats but there wasn't any left. Use a glass baking dish and grease the bottom with coconut oil. When using round pans in which the cake needs to be removed to stack, take the pan and place over parchment paper. Draw around the pan with a pen or pencil. Then following just inside of the line, cut out the parchment paper. Grease the bottom and sides of the pan with coconut oil, then place the parchment paper on the bottom.
Wet ingredients:
  • 1 ripe banana, mashed with a fork
  • 1 cup pumpkin puree
  • 4 eggs
  • ¾ cup maple syrup
  • ¼ cup coconut oil, liquid form but not hot
  • 1 tsp vanilla extract
Dry ingredients:
  • 1 cup almond flour
  • ½ cup arrowroot powder
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp cloves
  • ½ cup chocolate chips
  1. Preheat oven to 350.
  2. Prepare the coconut oil to a liquid state. You can heat it up in a small bowl very briefly in the microwave but make sure it is not hot when adding or it might cook the eggs.
  3. In a mixing bowl, beat together the wet ingredients with a hand mixer until well blended.
  4. Next add the dry ingredients and blend well together.
  5. Stir in the chocolate chips if using.
  6. Pour cake batter into desired size greased pan or pans greased and lined with parchment paper.
  7. For cupcakes, you can use cupcake liners or just grease the cupcake pan with coconut oil.
  8. Bake at 350.
  9. For a 9”x13” pan bake for 28-30 minutes.
  10. For 2– 9” round pans bake for 15-20 minutes.
  11. For medium sized cupcakes 15-20 minutes.
  12. Check to see if they are done by sticking a knife in the center to see if it comes out clean.
  13. Once they are done, remove from the oven and let cool on a cooling rack.
For the pans with parchment paper:
  1. Let cool on a cooling rack for 10 minutes. Use a sharp knife to cut around the edges of the cake pan to make sure the cake is not stuck to the sides of the pan.
  2. Then flip the pan quickly over onto the cooling rack. Remove the pan and when it is cool enough to touch, then carefully remove the parchment paper from the cake.
  3. Frost with Whipped Real Cream or Whipped Coconut Cream frosting.
  4. I doubled the frosting recipe using 4 cups of heavy cream to cover the four layered cake shown here.
Sprinkle the top with any of the following:
  1. Fresh pomegranate seeds
  2. Macadamia nuts or nuts of choice
  3. Chocolate chips
  4. Chocolate covered nuts or seeds
  5. Lemon zest
  6. Sprinkle lightly with powdered cinnamon and then place three cinnamon sticks on top

Whole Food Pumpkin Cake

See our recipes for Real Whipped Cream or Whipped Coconut Cream frosting.


Photos by: Karly Blair

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