Introduction

This Gluten Free Turmeric Pumpkin Cake is a flavorful and moist treat perfect for autumn or anytime you crave a spiced dessert. It combines the earthiness of turmeric with the sweetness of pumpkin, creating a unique and delicious cake that’s safe for gluten-sensitive diets.

A single square piece of soft, spongy, and moist brown cake sits in the center of a white plate. The cake has a slightly rough texture with small holes visible throughout. On top of the cake, there is a smooth, round scoop of white ice cream that looks creamy and cold. The white plate rests on a white marbled surface, and the background is softly blurred with warm tones. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups 1:1 gluten free flour
1/2 cup tigernut flour (or almond flour)
2 tsp baking powder
1 tsp baking soda
2 tsp ground turmeric
1/4 tsp ground ginger
1/4 tsp ground cinnamon
1/2 cup coconut sugar
1 15 oz can pumpkin puree
2 eggs
1/4 cup olive oil
1 tsp vanilla extract

Instructions

Step 1: Preheat the oven to 350°F and line an 8×8 inch pan with parchment paper.
Step 2: In a medium bowl, whisk together the gluten free flour, tigernut flour, baking powder, baking soda, turmeric, ginger, and cinnamon.
Step 3: In a large bowl, beat the eggs, pumpkin puree, olive oil, vanilla extract, and coconut sugar together until smooth, using an electric hand mixer or stand mixer.
Step 4: Gradually add the dry ingredients to the wet mixture and mix on low speed until just combined. Avoid overmixing to keep the cake tender.
Step 5: Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Step 6: Let the cake cool, then use the edges of the parchment paper to lift it out of the pan before slicing and serving.

Tips & Variations

For a nut-free version, substitute tigernut flour with additional gluten free flour or oat flour.
Add a handful of chopped nuts or chocolate chips to the batter for extra texture and flavor.
If you prefer a sweeter cake, increase the coconut sugar by a quarter cup.
Serve with a dollop of whipped cream or dairy-free yogurt to complement the spices.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze wrapped tightly for up to 3 months. To reheat, thaw if frozen and warm slices gently in the microwave or oven.

How to Serve

The image shows a close-up of a square piece of soft, spongy pumpkin cake with a light brown color and a slightly cracked top. On top of the cake, there is a single, round scoop of smooth white vanilla ice cream, beginning to melt slightly and drip down the cake's edges. The dessert sits on a simple white plate, which rests on a white marbled surface. In the blurred background, there are small orange pumpkins and a warm-toned candle, adding a cozy autumn feel to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but be sure to cook and puree the fresh pumpkin until smooth and drain any excess liquid to achieve a similar consistency to canned pumpkin.

Is it possible to make this cake vegan?

You can try substituting the eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) and use a neutral oil instead of olive oil for a vegan version, but the texture might differ slightly.

Gluten Free Turmeric Pumpkin Cake Recipe

Print Recipe

★★★★★

4.5 from 143 reviews

This gluten-free turmeric pumpkin cake combines warm spices and rich pumpkin puree to create a moist, flavorful dessert that is perfect for any occasion. Using a blend of gluten-free and tigernut flours, it is a wholesome cake that balances sweetness with earthy turmeric and aromatic ginger.

Author: Ruby
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 35-40 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Dry Ingredients

1 1/2 cups 1:1 gluten free flour
1/2 cup tigernut flour (or almond flour)
2 tsp baking powder
1 tsp baking soda
2 tsp ground turmeric
1/4 tsp ground ginger
1/4 tsp ground cinnamon

Wet Ingredients

1/2 cup coconut sugar
1 15 oz can pumpkin puree
2 eggs
1/4 cup olive oil
1 tsp vanilla extract

Instructions

Preheat Oven: Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper to ensure easy removal of the cake after baking.
Mix Dry Ingredients: In a medium bowl, whisk together the gluten free flour, tigernut flour, baking powder, baking soda, turmeric, ginger, and cinnamon until evenly combined.
Combine Wet Ingredients and Sugar: In a large bowl, use an electric hand mixer or stand mixer to beat together the pumpkin puree, eggs, olive oil, vanilla extract, and coconut sugar until the mixture is smooth and well combined.
Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients and mix on low speed just until all ingredients are combined without overmixing.
Pour and Bake: Pour the cake batter evenly into the prepared pan and bake in the preheated oven for 25 to 30 minutes. Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs.
Cool and Remove Cake: Allow the cake to cool in the pan. Use the edges of the parchment paper to gently lift the cake out of the pan once cooled completely to prevent it from sticking.