Pumpkin Cake with Coffee Whipped Cream

It’s that time of year again. The leaves begin to turn and as you walk down the sidewalk you hear them crunch under your feet. The air begins to have a chill and you finally get to pull out all of those comfy sweaters you’ve been dying to wear all year long. This is fall my friends and it is the best time of year.

Not only is the weather amazing and the scenery is so beautiful that you want to stroll outside all day long but it’s that time of year where one single ingredient emerges in every possible dish you can image. That one ingredient that makes everyone elated that fall has finally arrived and that ingredient is PUMPKIN!

Pumpkin takes over the kitchen during fall in every possible savory and sweet dish that it can be put into. Even if you didn’t know that fall had arrived by going outside, you would know it as soon as you walked into a grocery store. Pumpkin everything consumes the isles and I love it!

Now if your family is like mine, Thanksgiving is not complete unless there is at least one pumpkin dessert on the table. Well I love cake and pumpkin, so why not make a pumpkin cake right? This pumpkin cake is gluten free, of course, and I even created a dairy free coffee whipped cream to top on the cake. There is only thing better than pumpkin and that is coffee. So why not mesh the two together?

For all of you out there who do not like coffee, well shame on you. Not to fear though, just omit the espresso from the whipped cream and it will still be delicious. This is the perfect dessert to make for your Thanksgiving holiday that will have all your family members going back for seconds. And shush, if you don’t tell them it is gluten free, then they will never know. I can keep a secret if you can.


  • 1 15 ounce can organic pumpkin
  • 1/2 cup maple syrup
  • 4 eggs
  • 1/2 cup coconut oil
  • 1 3/4 cup blanched almond flour
  • 2 cups tapioca flour
  • 1 1/4 cup coconut sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground pink salt
  • 1 teaspoon cinnamon

Whipped Cream:

  • 1 15 ounce can coconut cream (I use Trader Joe’s brand)
  • 1/3 cup coconut sugar
  • 1 espresso shot

Preheat oven to 350 degrees.

Mix all dry ingredients together, except for coconut sugar, in a large bowl and set aside. In a separate bowl, blend with a mixer all wet ingredients and coconut sugar.

Once wet ingredients are blended well, pour into dry ingredients and mix until batter is combined.

*Note – do not mix too long or the cake will be tough.

After cake batter is mixed, pour into a coconut oil sprayed rectangle cake pan. Bake for 30 minutes or until a fork comes out of the cake clean.

Cake will keep in a sealed container for up for one week. You can also freeze and eat at a later date.

For whipped cream, refrigerate for up to 4 hours or 1 hour in the freezer.

After the coconut cream is chilled, spoon out the cream that is thick into a small mixing bowl, do not use the liquid part.

Blend coconut sugar in a high-powered blender until it has the consistency of powdered sugar. If you do not blend the sugar, then the whipped cream will taste gritty.

Mix coconut cream, coconut sugar, and chilled espresso with a fork until the mixture no longer has lumps.

Top as much whipped cream as you like on each slice of cake!

Whipped cream will keep in the refrigerator for up to 1 week or in the freezer for 1 month.

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