Healthy Gluten Free Turmeric Pumpkin Cake (Dairy Free)

Now you can have your cake and eat it too with this nourishing and delicious Healthy Gluten Free Turmeric Pumpkin Cake. A soft, gluten free pumpkin cake is spiced with turmeric, made without refined sugar or dairy, and packs a serious anti-inflammatory punch for being a dessert. It’s simple, flavorful, and proof that dessert can be both indulgent and healthy.

Pumpkin cake bars are a popular fall dessert, rightfully so, but as someone who makes allergy friendly and healthier recipes, I had to add my twist to the many pumpkin cake recipes out there, and not just by making a gluten-free version. Instead of focusing on pumpkin spice, I wanted to hone in on turmeric. Not only for its health benefits, but because I thought it would pair so well with pumpkin and you don't see this combo often. Spoiler alert: it pairs great!

I chose not to include an icing with this cake for a few main reasons. First of all, I'm not an icing person. Don't come for me! I just think it's gross. It's so sickeningly sweet and takes away from the cake. Second, I wanted to make a simple cake that focused on the flavors of the cake itself. It's fall after all, let's highlight that pumpkin!  Third, icing is loaded with sugar. I wanted this cake to be a simplistic, low sugar gluten-free pumpkin cake recipe that everyone could enjoy this time of year.

Why You'll Love This Healthy Turmeric Spiced Pumpkin Cake

• Allergy friendly: this pumpkin cake is gluten free, dairy free, corn free, and nut free. Eliminating these types of ingredients boosts the anti-inflammatory nature of this cake too.
• Low sugar: besides being allergy friendly, this turmeric pumpkin cake is also refined sugar free and made with half as much sugar as traditional pumpkin cake recipes. We use coconut sugar, a lower glycemic index option, that compliments the pumpkin flavor and turmeric perfectly.
• Nutrient dense: turmeric is packed with anti-inflammatory benefits that can help with joint pain, brain inflammation, and GI distress. It can also support metabolic health and mental health. Along with turmeric, pumpkin is packed with fiber and vitamins (like vitamin A and C) for gut health, immune support, nerve health and more. Talk about a healthy cake!
• Easy to make: this might seem like an epic cake from the above points, but it's made with simple ingredients and bakes up in 30 minutes. This easy cake is the perfect pumpkin treat to bake on a cozy weekend, bring to a fall get together, or make for Thanksgiving.

Flavor Notes: Is the Turmeric Flavor Strong?

The turmeric adds a subtle warmth and golden color that balances perfectly with the sweetness of pumpkin and coconut sugar. It’s not overpowering, we add just enough to give this cake a cozy, earthy depth you don’t find in most pumpkin desserts. Although we add two full teaspoons of turmeric, it is subtle flavor that comes out at the end of the bite.

Gluten Free Turmeric Pumpkin Cake Ingredients

• Gluten-free flour: be sure to use a 1:1 gluten free all purpose flour mixture that contains xanthan gum.
• Tigernut flour: this is a nut free alternative to almond flour that helps with texture and also provides a sweet, grounded flavor without added sugar.
• Pumpkin puree: this pumpkin cake recipe calls for a whole can of pumpkin puree which helps with the soft, moist texture of this cake. Be sure to use pure pumpkin puree and not pumpkin pie filling.
• Eggs: 2 large eggs provide rise for a soft, fluffy cake.
• Coconut sugar: the unrefined sweetener used in this healthy cake recipe.
• Olive oil: olive oil provides a light and tender crumb.
• Turmeric, ginger, cinnamon: although turmeric the star of the show, we use a little bit of ginger and cinnamon to round out the flavors.
• Baking powder, baking soda, vanilla extract

How to Make Gluten Free Pumpkin Cake with Turmeric

• Preheat oven to 350F and line an 8x8 pan with parchment paper.
• Whisk together the dry ingredients in a medium bowl.
• Beat together the wet ingredients and sugar in a large bowl until smooth using an electric hand mixer or stand mixer.
• Add the dry ingredients to the wet and mix on low until just combined.
• Pour the cake batter into the prepared pan and bake for 25-30 minutes until a toothpick inserted in the center of the cake comes out with a few crumbs on it.
• Use the edges of the parchment paper to remove the cooled cake from the pan.

Substitutions and variations

• Tigernut flour: if you tolerate nuts, feel free to use almond flour instead.
• Coconut sugar: you can also use light brown sugar, but the cake will no longer be refined sugar free.
• Olive oil: I think olive oil is the best option in this recipe, as pumpkin olive oil cake is always the lightest, but you can also use melted coconut oil or (dairy free) butter. Be sure all ingredients are at room temperature if using coconut oil.
• Spices: You can sub out the ginger and cinnamon for pumpkin pie spice.

How to Serve This Turmeric Pumpkin Cake

I find that this is a great snack cake, as is, that pairs wonderfully with afternoon tea or a glass of cold milk. If you're looking to make it as a dessert for a dinner party or the holidays, I suggest adding a scoop of my vanilla ice cream, golden milk ice cream, or cinnamon ice cream on top. 

Icing option: you can also make an icing to go with it. Add your favorite cream cheese frosting- you could even add some turmeric to the icing for more bold flavor!

Storage

Store leftovers in an airtight container for up to 3 days at room temperature or in the fridge for up to 5 days (just leave a slice out to warm to room temperature before serving or even pop it in the microwave for 15 seconds).

You can freeze slices of this pumpkin cake and thaw in the fridge overnight when ready to eat.

Tips for the Best Gluten-Free Turmeric Pumpkin Cake (Moist & Flavorful!)

• Measure flour correctly: use a spoon to scoop flour into the measuring cup so you don't pack the flour and end up with too much. This is such a key baking tip, not just for gluten-free baking.
• Don't over mix the batter. For best results with gluten free baking, you never want to over mix batter unless you want your cake to be one large gummy. Mix until just combined as over mixing can result in a dense and/or gummy texture.
• Don't over bake the cake. Gluten free baked goods dry out fast, so for a moist crumb, pull the cake out right before you think it's done. When you insert a toothpick into the center of the cake, it should come out with a few crumbs on it and when you press on the center of the cake it should feel bouncy. It will continue to cook a little as it cools. This goes for most gluten free desserts.

FAQ

More Gluten Free Pumpkin Desserts for Fall

Want another healthy fall treat? My Pumpkin Chickpea Blondies are were it's at!

If you love pumpkin spice, try my Gluten Free Pumpkin Coffee Cake

In the mood for cookies? You'll love my Gluten Free Pumpkin Chocolate Chip Cookies or Gluten Free Pumpkin Brownie Cookies for my chocolate lovers.

My Gluten Free Chocolate Chip Pumpkin Bread is by far the best pumpkin bread out there and it's a must make every fall.

If you try this recipe, let me know your thoughts and how you served it! Drop a rating and review below or pin for later.