Print Recipe

Caramel Pumpkin Cake

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Servings: 10 -15 people
Author: Adriana Harlan -



  • Preheat the oven to 350°F. Line an 8x8-inch square or round cake pan with parchment paper, making sure the paper covers the bottom and sides of the pan.
  • In a large bowl, mix together the almond flour, cassava flour, cinnamon, baking soda and salt.
  • Place the yolk of the eggs in a large bowl and reserve the egg whites in a separate large bowl. Mix the egg yolks with the pumpkin puree, coconut oil, apple sauce, vanilla and coconut sugar until combined.
  • Using a spatula, mix the wet and dry ingredients together just until combined. Do not over mix.
  • Using an electric or stand mixer, whip the egg whites until it forms stiff peaks. Mix the whipped eggs gently with a spoon into the batter until everything is just combined. Do not overwork your batter.
  • Spread batter into the prepared pan and bake for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Set pan on a cooling rack to cool. After about 20 minutes remove cake from pan and let it continue to cool on the rack.
  • Prepare the caramel sauce and refrigerate until ready to serve.


This cake is also delicious if you add about 1/2 teaspoon of ground ginger and nutmeg each.