Dairy-Free Keto Pumpkin Cake
A three-layer almond and coconut flour pumpkin cake with dairy-free buttercream — proof that a healthy Thanksgiving dessert doesn't mean a boring one.
- Prep Time
- 25 min
- Cook Time
- 28 min
- Total Time
- 53 min
- Servings
- 12 servings
I assumed a keto Thanksgiving would mean missing out on good food, but it turned out to be the opposite — I went back for seconds of everything, including this cake. Cutting dairy out of my diet to deal with chronic sinus infections meant reworking my original pumpkin cake recipe from scratch, and my whole family loved the result even after I warned them it was "the healthy one."
My mom and I sat down to share a slice, both convinced we wouldn't finish it. We were wrong, and neither of us felt bad about it.
Ingredients
For the Cake
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 2/3 cups granulated erythritol/monkfruit sweetener
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin spice
- 1 teaspoon baking soda
- 1 teaspoon salt
- 15 oz. can pumpkin
- 1 teaspoon vanilla extract
- 1 cup coconut oil, melted
- 4 eggs
For the Icing
- 1 lb. plant-based butter, softened (I use Country Crock's plant-based avocado oil butter)
- 3 cups confectioners erythritol/monkfruit sweetener
- 1 tablespoon vanilla extract
Instructions
- 1Preheat oven to 350 degrees.
- 2Combine all of the cake ingredients in a mixing bowl or standing mixer and beat at medium speed for 1-2 minutes, until well combined.
- 3Grease three 8-inch cake pans with cooking spray, line with parchment circles, and spray again.
- 4Distribute the batter evenly between the pans and bake for 25-30 minutes, until a toothpick inserted in the center comes out clean and the sides just start to pull away from the pan.
- 5Cool in the pans for 10 minutes, then remove and cool completely on wire racks.
- 6For the icing: beat the softened butter at medium speed for 3-4 minutes. Add the sweetener and vanilla, and continue beating for another 3-4 minutes.
- 7Assemble the cake with the cooled layers and icing, and store in the refrigerator before serving.
