Grain-Free Pumpkin Cake? Is there really such a thing? It certainly can’t be made without dairy, egg, soy, corn, almond, cashew, peanut, sesame, nightshade, or cane sugar!

What’s left to put in it? Pumpkin and water? Sounds impossible, right?

It’s not impossible, we’re going to make a pumpkin cake with the appearance, texture, and flavor you’ve been hoping for without the allergens you’ve been avoiding!


Jump to Recipe

Welcome To Break A Recipe

My name is Nina Blake, I’m a Grain-Free Lifestyle Coach and Food Nerd. I’ve been avoiding Grains and allergens since 2012.

If this is your first time visiting, thank you for stopping by! If you are a returning reader, Grain-Free VIP, newsletter subscriber, or Facebook group member, thank you for all your help! You keep me on my toes. You inspire me to Break New Recipes each week.

Life is better with foodie friends, and I’m thankful to call you mine!

When I tell people I cook without gluten, grain, dairy, egg, soy, corn, almond, cashew, peanut, or sesame, they ask

“What’s left to cook with?”

I tell them, “My secret ingredient is Unicorn Farts!”

After we finish laughing, I explain that I use simple ingredients like chickpea, tapioca, and coconut, to create delicious recipes like this Grain-Free Pumpkin Cake!

It’s My Mission To Help You Simplify & Organize

Your Grain-Free Lifestyle!

I remember how much I struggled when I was new to the Grain-Free Lifestyle in 2012. I also remember how wonderful it was to have Grain-Free cookies that Christmas. Those cookies made me feel normal.

To help you simplify and organize your Grain—Free Lifestyle, I’d like to give you a copy of my cookbook 7 Simple Grain-Free Recipes.

Inside you’ll find recipes for fast mac’n cheese, pizza, brownies, and chocolate chip cookies that get rave reviews! While the recipes are simple, they give you the feeling that you aren’t missing out. They’re some of my favorite recipes for sharing.

Are you ready to Break A Recipe?

Let’s Start With A

Shopping List

If you’re looking for equipment or ingredients, the links below will take you to the ingredients and equipment I use in my own kitchen.

Grain-Free Ingredients

200 grams Grain-Free Flour Blend (chickpea flour, tapioca flour, and coconut flour)

1 Cup Coconut Sugar

1 Cup Organic Pumpkin

1/2 Cup + 2/3 Cup Coconut Milk

1/2 Cup Chickpea Flour

1/3 Cup Organic Coconut Oil, Melted

1/2 teaspoon Salt

1/2 teaspoon Ground Ginger

1/2 teaspoon Pumpkin Spice

1 1/4 teaspoon Xanthan Gum

1 1/4 teaspoon Baking Soda

2 teaspoons Cream of Tartar


Stand Mixer

Kitchen Scale

Liquid Measuring Cups

Dry Measuring Cups

Adjustable Measuring Spoons

Smooth Edge Can Opener

Silicone Scraper

Bundt Pan

These ingredients and equipment are what I use in my own kitchen. As an amazon associate, I earn from qualifying purchases. If you purchase anything through an affiliate link, I earn a small commission at no extra cost to you. Thank you for helping to “keep the lights on,” here at Break A Recipe.

Enough With the Words, Let’s Break A Recipe!

Grain-Free Vegan Pumpkin Cake

Pumpkin Cake made without gluten, grain, dairy, egg, soy, corn, almond, cashew, peanut, sesame, or nightshade!
Prep Time 15 minutes
Cook Time 45 minutes
Course Dessert
Cuisine Dairy Free, Egg free, Gluten Free, Grain Free, Low-sugar, Soy-Free Vegan
Servings 16 Slices


  • Stand mixer
  • Kitchen Scale
  • Liquid Measuring Cups
  • Dry Measuring Cups
  • Adjustable measuring spoons
  • Smooth Edge Can Opener
  • Silicone Scraper
  • Bundt Pan


  • 200 grams Grain-Free Flour Blend
  • 1 Cup Coconut Sugar
  • 1 Cup Organic Pumpkin
  • 1/2 Cup + 2/3 Cup Coconut Milk
  • 1/2 Cup Chickpea Flour
  • 1/3 Cup Coconut Oil Melted
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground Ginger
  • 1/2 teaspoon Pumpkin Spice
  • 1 1/4 teaspoon Xanthan Gum
  • 1 1/4 teaspoon Baking Soda
  • 2 teaspoons Cream of Tartar


  • Preheat the oven to 350℉. Grease a Bundt Pan with coconut oil or non-stick spray.
  • In your stand mixer’s bowl, combine the Grain-Free Flour, Coconut Sugar, and Pumpkin. Mix on the lowest speed, until the ingredients are incorporated.
  • With the mixer running on the lowest speed, gradually add the Coconut Milk. When the batter is smooth add the Chickpea Flour, and mix on low speed until the Chickpea Flour is incorporated. The bater will be thicker but smooth.
  • Add the melted Coconut Oil, Ginger, Salt, and Cinnamon, then mix on low for 30 seconds.
  • Sprinkle the Xanthan Gum over the top of the batter. Mix on the lowest speed. When the xanthan gum is incorporated, increase the speed to medium and mix for 3 minutes. The batter will become much thicker!
  • Sprinkle the Cream Of Tartar and Baking Soda on top of the batter. Mix on the lowest speed. Once incorporated, mix one additional minute.
  • Bake for 45 minutes. Allow the cake to cool completely before removing it from the pan.


  • The recipe for the Grain-Free Flour Blend used in this pumpkin cake can be found here
  • Make sure to use a stand mixer for this recipe…There’s too much flour for a hand mixer to manage.  
Keyword Allergen Friendly, Bundt Cake, Fall Recipes, gluten-free baking, gluten-free cake, Grain-free baking, grain-free cake, Grain-Free Dessert, Kid Friendly, Vegan Baking

photos go here

A Slice Of The Grain-Free Lifestyle

Sometimes you just don’t want to miss out! Sometimes when fall hits and everyone is having pumpkin cake, you just want pumpkin cake!

This fall, my clients were asking for pumpkin cake, and I thought my goodness, it’s been more than a decade since I’ve had pumpkin cake, and that is just way too long!

So I did a little research, and I got to enjoy the delicious results!

My favorite way to enjoy this pumpkin cake is with ginger! Even though I’m a lifelong New Englander, I really love the sharp flavor of ginger as it contrasts with the sweetness of pumpkin and coconut sugar.

I hope this recipe helps you add more flavor and variety to your Grain-Free Menu!

Let’s Take A Closer Look At Our Ingredients

Organic Coconut Oil-

The more ingredients a recipe has, the greater potential it contains allergen. Since we are using coconut milk and coconut flour in our Grain-Free Flour Blend, we’ll use refined coconut oil as our fat.

Grain-Free Flour Blend,

This takes the place of white flour in our recipe. We blend it from three main ingredients: chickpea flour; tapioca flour; & coconut flour. While all the flours are gluten-free, chickpea gives us protein, tapioca gives us starch, and coconut gives us fiber. This and a little xanathan gum and we can create breads which just look and taste like the real thing!

Coconut Sugar

Best described as sweet with a caramel like flavor, coconut sugar is delicious! It also has a lower glycemic index than cane sugar and is thought to cause less inflammation than cane sugar. I use it whenever a recipe calls for brown sugar. It has the same deep rich flavor with a little caramel bonus. In our recipe the coconut sugar mixes with the ginger, cilantro, garlic, and salt to give our salmon a bright, sweet, and citrusy flavor. Because of the coconut sugar, the edges of the salmon will become crispy. Coconut sugar also gives our salmon less of a “fishy” taste.

Organic Pumpkin—

I always try to purchase organic ingredients when I can. It’s not about what I’m getting it’s about what I’m not getting in my food—chemicals, genetic modifications, stuff that I just prefer to keep off my plate. Pumpkin contributes flavor, sweetness, and nutrients such a fiber, vitamin A and Beta Carotne to this recipe.

Coconut milk 

I like using the coconut milk in the carton when a recipe calls for “milk”. Lately, I’ve been using Vita Coco brand. Coconut is my duct tape, I can make almost anything with it. Any time a recipe calls for “milk” this is what I use. When a recipe calls for whole milk, I’ll use the full fat coconut milk in the can, and when a recipe calls for cream, I’ll go with canned coconut cream.

Cream of Tartar

Another leavening agent, this recipe uses cream of tartar to in combination with baking soda and chickpea flour to replicate eggs and give a little lift to our recipe!

Baking Soda

what would a kitchen be without baking soda? Make sure to have a separate box or jar for the fridge and another for baking. We use baking soda to give the “lift” to our recipe.


What Grain-Free Flour Do I Use?

I use a Grain-Free Flour Blend which I’ve developed. It’s made from chickpea flour, tapioca flour, and coconut flour. I use it in all my baking. It keeps things simple and yields delicious results! Get the easy recipe for it here

Why Does This Recipe Use Chickpea Flour Twice?

I’m so glad you asked! We use chickpea flour in the Grain-Free Flour blend, and again with the wet ingredients. It takes the place of eggs and adds a bit of protein to the recipe.

Can I use a Gluten-Free Flour Blend Instead Of The Grain-Free Flour Blend in this recipe?

I have only tested this recipe using my grain-free flour blend. If you make this recipe with another flour blend, be sure to let me go how it goes by leaving a comment.

What If I Can’t Have Chickpea, Coconut, Or Tapioca?

I’ll be the first to say one person’s safe food is another person’s allergen. I have to avoid so many common foods. Depending on which foods are safe for you, there are substitutes, but because of my multiple allergies, I can’t test many of them!

Do I Have To Bake This Cake In A Bundt Pan?

If you bake the cake in a different pan, be sure to adjust the time accordingly. Increase the time for a sheet pan or layer cake, increase the time for a loaf pan.

Let’s Connect!

I’m on a mission to help you pack your Grain-Free Lifestyle with flavor and variety!

Breaking Recipes, teaching cooking classes and helping Grain-Free VIPs simplify and organize their Grain-Free Lifestyle is my passion!

My Grain-Free VIPs learn to Break Their Family Recipes so that they can once again enjoy them without grains and other allergens!

When we start working together, I teach them about Grain-Free Ingredients and how they work together to create recipes with the appearance flavor, and texture of the foods they’re craving! I’m always impressed with how my VIPs break their favorite family recipes so that they can enjoy them safely!

If you’re ready to add flavor and variety back to your table, use the link below so that we can connect.

If you’re ready to save time, become a confident Grain-Free Cook, and ease the anxiety of transitioning to the Grain-Free Lifestyle, then I would love to connect with you!

Thank you again for reading this blog post. I look forward to connecting with you soon.

You can also find me on Facebook, Instagram, or Pinterest using the links below. I really enjoy your feedback and comments. I can’t wait to hear how your recipe turned out!

Come connect with others who cook without grains. Life’s better with Foodie Friends. We’d love to have you join us in Grain-Free Lifestyle And Support Community.

Wishing You Safe & Delicious Foods,

❤️ Nina Blake, The Grain-Free Lifestyle Coach