This Paleo pumpkin spice cake is a delicious and flavorful treat that has all the fall feels with its rich pumpkin flavor and warm aromatic spices. My favorite part of this decadent dessert is the creamy, sweet ribbon of Paleo cream cheese in the middle. Top this beauty off with a generous dollop of cool and creamy Paleo pumpkin spice whipped cream and you have a scrumptious dessert that will knock your socks off!

Why Pumpkin is So Good For You!

Pumpkins belong to the squash family of produce and are also considered gourds and many people choose to also use them for fall decorations. These orange beauties are full of vitamins, minerals, antioxidant, and fiber so adding them to a whole food diet is a great way and tasty way to add orange foods into your diet.

Vitamins

Vitamin A (Beta-carotene): Beta-carotene is a powerful antioxidant that neutralizes free radicals and reduces oxidative stress and is also converted to vitamin A in the body. Vitamin A is essential in the health of your eyes, skin, bones, kidneys, and lungs.
Vitamin B1 (thiamine): A water soluble vitamin that is essential in glucose metabolism and supports health heart and nervous system function.
Vitamin B6: A water soluble vitamin that is essential in metabolic pathways, RBC production, and in the production of neurotransmitters.
Vitamin B9 (folate): A water soluble vitamin that is essential during pregnancy in the formation of the neural tube [1].

Minerals

Calcium: The most abundant mineral in the body and is essential in heart health, muscle function and support strong bones and teeth.
Copper: Essential mineral in the formation of red blood cells and in supporting cardiovascular health and immune function [2].
Magnesium: The fourth most abundant mineral in the body, it support healthy nerve functions, healthy blood pressure, and detoxification.
Manganese: Essential mineral in supporting blood sugar regulation, glucose metabolism, and supporting healthy brain and nerve function [4].
Potassium: is the third most abundant mineral in your body and functions like an electrolyte (positively charged) once consumed. Electrolytes are important in their role in healthy nerve conduction and muscle contractions.

Pumpkins are a great source of fiber (about 2.5 grams in 1 cup of mashed pumpkin!) containing both soluble and insoluble fiber! Insoluble fiber supports healthy digestion and movement through the GI tract while soluble fiber supports a healthy microbiome and supports health blood sugars.

There is just something about the fall that everyone seems to love. I think that after a long, hot summer, a lot of us are ready for football, crips mornings, and warm spices. This pumpkin spice cake is so good, you’ll probably make it on repeat; with it containing all whole food ingredients, you can feel good about serving it to your family and friends. My favorite way to enjoy this is to warm it up for a few seconds and then drizzle some warmed up almond butter over it, ah my mouth is watering just thinking about it!

Pumpkin Spice Cake Ingredients

15oz can or 1 ¾ cups Pure Pumpkin Purée
4 Pasture Raised Eggs
1.5 tsp Pure Vanilla Extract
2 tsp ACV
1.5 cup Brown Coconut Sugar
½ cup Grass-fed Ghee, melted
½ cup Plant Milk
3 cups Fine Almond Flour
1 cup Coconut Flour
1 cup Arrowroot Starch
2 tsp Pure Baking Soda
1.5 tsp Ground Cinnamon
½ teaspoon Ground Nutmeg
½ teaspoon Ground Ginger
¼ teaspoon Ground Cloves
1 tsp Fine Real Salt
2 Tbsp Raw Pumpkin Seeds (opt)
1/4 cup Powdered Brown Coconut Sugar (opt for dusting)
1 tsp Grass-Fed Ghee or Unrefined Coconut Oil*

*To grease the cake pan

Paleo Cheesecake Filling

12 oz Miyokos Cream Cheese, softened
¾ cup Brown Coconut Sugar

How to Make Paleo Pumpkin Spice Cake with Cream Cheese Swirl

1. Preheat the oven to 325 degrees.
2. Using a teaspoon of ghee or coconut oil, grease the bundt pan.
3. In a medium bowl, make the cheesecake filling by mixing together the cream cheese and brown coconut sugar with a hand mixer until well combined, set aside.
4. In a medium bowl, combine the dry ingredients: the flours, starch, and spices and mix well to combine.
5. In a large bowl, combine the wet ingredients and whisk well to combine.
6. Transfer the dry ingredients to the bowl with the pumpkin mixture and mix well. Pour half of the batter into the bundt pan and smooth with a spatula.
7. Add the cream cheese layer on top of the batter and smooth into an even layer.
8. Add the remaining cake batter and smooth over the cream cheese.
9. Bake for 60-75 minutes until a toothpick comes clean. Cool completely before slicing.

Paleo Pumpkin Spice Cake with Cream Cheese Swirl

Amy Lippert

This Paleo pumpkin spice cake is a delicious and flavorful treat that has all the fall feels with its rich pumpkin flavor and warm aromatic spices.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Course Dessert

Cuisine American

Servings 16

Calories 424 kcal

Equipment

• 3 Mixing Bowl 2 medium, 1 large
• Whisk
• Hand Mixer
• Bundt Pan
• Microplane (If using whole nutmeg)

Ingredients

  

1x2x3x

For the Pumpkin Spice Cake

• 15 oz can or 1 ¾ cups Pure Pumpkin Purée
• 4 Pasture Raised Eggs
• 1.5 tsp Pure Vanilla Extract
• 2 tsp ACV
• 1.5 cup Brown Coconut Sugar
• ½ cup Grass-fed Ghee melted
• ½ cup Plant Milk
• 3 cups Fine Almond Flour
• 1 cup Coconut Flour
• 1 cup Arrowroot Starch
• 2 tsp Pure Baking Soda
• 1.5 tsp Ground Cinnamon
• ½ tsp Ground Nutmeg
• ½ tsp Ground Ginger
• ¼ tsp Ground Cloves
• 1 tsp Fine Real Salt
• 2 Tbsp Raw Pumpkin Seeds opt
• 1/4 cup Powdered Brown Coconut Sugar (opt for dusting)
• 1 tsp Grass-Fed Ghee or Unrefined Coconut Oil*

Paleo Cheesecake Filling

• 12 oz Miyokos Cream Cheese softened
• ¾ cup Brown Coconut Sugar

Instructions

 

• Preheat the oven to 325 degrees.
• Using a teaspoon of ghee or coconut oil, grease the bundt pan.
• In a medium bowl, make the cheesecake filling by mixing together the cream cheese and brown coconut sugar with a hand mixer until well combined, set aside.
• In a medium bowl, combine the dry ingredients: the flours, starch, and spices and mix well to combine.
• In a large bowl, combine the wet ingredients and whisk well to combine.
• Transfer the dry ingredients to the bowl with the pumpkin mixture and mix well. Pour half of the batter into the bundt pan and smooth with a spatula.
• Add the cream cheese layer on top of the batter and smooth into an even layer.
• Add the remaining cake batter and smooth over the cream cheese.
• Bake for 60-75 minutes until a toothpick comes clean. Cool completely before slicing.

Notes

*To grease the cake pan

Nutrition

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Nutrition Facts

Paleo Pumpkin Spice Cake with Cream Cheese Swirl

Amount per Serving

Calories

424

% Daily Value*

Fat

 

29

g

45

%

Saturated Fat

 

7

g

44

%

Trans Fat

 

0.004

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

2

g

Cholesterol

 

44

mg

15

%

Sodium

 

252

mg

11

%

Potassium

 

67

mg

2

%

Carbohydrates

 

36

g

12

%

Fiber

 

8

g

33

%

Sugar

 

15

g

17

%

Protein

 

11

g

22

%

Vitamin A

 

3357

IU

67

%

Vitamin C

 

1

mg

1

%

Calcium

 

108

mg

11

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword dairy free pumpkin spice cake, Fall pumpkin cake, gluten free pumpkin spice cake, Paleo pumpkin spice cake, Pumpkin spice cake, spice cake

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FAQs

Q: What is the best way to store a Paleo pumpkin spice cake?
A: I like to keep mine in the refrigerator up to 3-days for freshness. If the cake is not going to get eaten that quickly, then I like to slice individual servings and keep them in the freezer.

Q: Can I use regular cream cheese for the cheesecake filling in the pumpkin spice cake?
A: To keep this Paleo, be sure to use a Paleo cream cheese, like the Miyokos brand I have linked in the post. However, if dairy is part of your way of eating, go ahead!

Q: Could this Paleo spice cake be made with sweet potato purée instead?
A: I believe so, however, I haven’t tried it with sweet potato purée. Be sure to keep an eye on the thickness of the batter, and let me know how it turns out!

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