I’m jumping on the pumpkin dessert train with a recipe for an easy and delicious gluten-free pumpkin spice cake. I love a recipe that is healthy-ish and, by using canned pumpkin pie filling, also quick to make. You’ll find pumpkin used in some Moroccan food (tajine and couscous) but it’s rarely used in the Middle Eastern (Levant countries) kitchen and even less so in sweets. Even in Italy, dishes using zucca (pumpkin) are savory pasta/risotto related dishes that carry just a hint of sweetness and spice similar to the flavor profile of American pumpkin pie.
So even though this cake is neither Mediterranean or Middle Eastern it’s super tasty and as good as my other almond flour-based cake, Torta Caprese al Limone. The frosting is essential so don’t skip making it with the leftover pumpkin pie mix. The cake kind of resembles a pumpkin pie cheese cake! I did not add any additional sugar to the cake so if you like a sweeter cake add 2 tablespoons of pure maple syrup to the cake batter, otherwise the sweetness of the pie mix is just right. I also made some pumpkin seed brittle to decorate the cake and give it a bit of texture a crunch but that’s optional.
Flourless Pumpkin Spice Cake
Ingredients for the Cake:
3 large eggs
1 can (1 LB 14 oz) 850g of your favorite pumpkin pie can/mix. Set aside 1 1/4 cup of the mix for the frosting.
2 ½ cups almond flour
1 teaspoon baking powder
Ingredients for the Frosting
8 oz package cream cheese, room temperature
1 1/4 cup pumpkin pie mix (reserved from the cake batter)
1 tablespoon powdered sugar
1 teaspoon vanilla extract
How to for the Cake Batter
Preheat the oven to 350F. Lightly butter the bottom and sides of a 10 inch springform pan. In a bowl beat the eggs lightly. Add the pumpkin pie mix (minus 1 cup that will be used for the frosting) to the eggs and mix. Add the baking powder and mix. Finally add the almond flour and mix till incorporated. Pour into the pan and smooth/level the batter as much as you can. Bake for about 25-30 minutes or till a toothpick inserted in the center comes out clean. Leave to cool down for at least an hour. Remove the sides of the pan. Prepare the frosting. Spread the top of the cake with the pumpkin cheese frosting and chill it for at least a couple of hours. Decorate with candied pecans or pumpkin seed brittle (optional).
How to for the Frosting:
Beat the cream cheese with the vanilla and powdered sugar till creamy. Add the pumpkin pie mix to the cheese and beat lightly till incorporated and there are no white (cream cheese) streaks. Cover and chill till ready to frost the cake.