This turmeric spiced pumpkin cake is gluten free, dairy free, and refined sugar free. This nutritious cake works equally well for breakfast, snack or dessert.
This cake is perfect for fall and would make a nice dessert for either Thanksgiving or Halloween. It can be made in advanced and stored in the fridge for up to five days or in the freezer for up to six months.
Main Ingredients In This Turmeric Spiced Pumpkin Cake
Turmeric adds a warm earthiness which complements the other more traditional pumpkin spice flavors in this recipe such as cloves, nutmeg, and cinnamon.
If you don’t have any turmeric or can’t find it at the grocery store, you can omit it and the results will still be delicious, but it will taste like a more traditional pumpkin spice cake.
You can substitute 2 teaspoons of store bought pumpkin spice instead of the cloves, nutmeg, and cinnamon, if you prefer.
This pumpkin cake is sweetened with date paste. Date paste is a delicious natural sweetener made from puréed dates and water (see my date paste recipe for instructions).
Date paste adds moistness and a subtle caramel-like flavor to this cake. It’s an excellent refined sugar free sweetener that works particularly well in baked goods like cakes and muffins.
This turmeric spiced pumpkin cake calls for pumpkin purée. You can use either canned pumpkin purée or fresh. I typically go for the convenience of canned pumpkin, but if you prefer to make fresh pumpkin purée, simply steam or bake pumpkin until it’s tender, then purée it in a blender or food processor.
More Gluten Free Recipes To Try
These gluten free carrot cake muffins are sweet and tender. They’re easy to make and perfect for a make-ahead breakfast or snack.
Or try these delicious maple walnut cookies. They’re refined sugar free, vegan, and paleo diet friendly.
Turmeric Spiced Pumpkin Cake (Gluten Free & Dairy Free)
- 1 teaspoon ground turmeric
- 1/4 teaspoons ground nutmeg
- 1/4 teaspoons ground cloves
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 1 cup date paste
- 1 cup pumpkin purée
- 4 well beaten eggs
- 1/3 cup extra virgin olive oil (or substitute any other oil or melted butter)
- 1 cup oat flour
- 3 teaspoons baking powder
- Preheat the oven to 350 degrees Fahrenheit.
- In a large mixing bowl add olive oil, date paste, eggs, turmeric, cinnamon, nutmeg, cloves, vanilla, and stir until combined.
- In a separate bowl mix oat flour and baking powder to combine, then add that to the wet mixture and stir until combined.
- Pour mixture into a greased 9 x 13 inch baking pan.
- Bake in a preheated oven at 350 degrees Fahrenheit for 45 minutes.
- Cool before cutting into squares.
- Makes 12 generous portions of turmeric spiced pumpkin cake.
- Store in an airtight container in the fridge for up to five days or freeze for up to six months.
I’m Jennifer, the author at A Sweet Alternative. I create simple, gluten free recipes that call for nourishing, nutrient-dense ingredients.