{Gluten-Free} Pumpkin Cake with Maple Cream Cheese Frosting

Thanksgiving is two weeks away – that came up fast. I’ve ordered my (very large) turkey and am planning out the rest of the meal. Simple is key this year as we’ll be 10 for dinner. I’ll be doing some of the holiday dishes while my mom and others will be contributing too. I’ve been guilty of overloading the dinner table on previous Thanksgiving meals, and I’d like to keep things simple this year! Simple also helps with any dietary needs, and I’m always cooking with an eye toward vegetarian/vegan, healthy, and also gluten-free and low-sugar. This is why this lovely pumpkin cake would make a wonderful addition to the dessert selection.

This is the pumpkin cake of my dreams — lightly sweetened with maple sugar and topped with a tangy cream cheese-Greek yogurt frosting. You could also make this recipe as a loaf, skipping the frosting but adding a handful of dark chocolate chips or toasted, chopped walnuts.  The combination of almond flour and pumpkin flour is one of my favorites; the two together make for a lovely crumb with a bit of heft. The applesauce stands in for a bit of the oil, though you could use 2/3 cup olive oil if you want the cake to be a little richer.

Could you include this on your Thanksgiving table? Bien sur, and it it will work delightfully as an after-Thanksgiving treat when you’re tidying up after the big meal. It can also be packaged up nicely to send home with any dinner guests.

I’ll  be sharing a few more Thanksgiving-relevant recipes next week, just in time for prep to get into full swing.

Til next time — N x

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