Before pumpkin season winds to a close I needed one more pumpkin recipe. For this one, I chose a moist coconut flour cake topped with a light and fluffy pumpkin ricotta cream. I'm so glad I did. I happily ate this for breakfast every day for a week.
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Coconut Flour Cake - Low Carb, Keto, Gluten-Free, Grain-Free, THM S
I made the Pumpkin Ricotta Cream first in my Vitamix and thought about just ending there and eating it all with a spoon. But then I thought some of you might think I was crazy for making a dip/topping/icing and not giving another way to eat it.
Making this cake in the Vitamix makes the prep super simple. The batter is thick so you do have to scrape it out but with the self-cleaning feature of my Vitamix, I easily cleaned the blender and then made the topping in it too. If you want to avoid the cleaning step you can even make the pumpkin ricotta cream first, transfer it to a separate bowl, and then make the cake batter in the Vitamix without cleaning it in between.
You really could just make the Pumpkin Ricotta Cream and stop right there. No judgment from me if you just eat it with a spoon. I almost did.
I've been wanting to make a nut free cake for a while. My 5-year-old is very allergic to pistachios and her allergist wants us to avoid the other nuts at this point as well. She is my picky eater and most of the time she doesn't even want to try the things I make for the blog but I like to offer them to her when I can.
Coconut Flour Cake Ingredients: coconut flour, eggs, sweetener, heavy cream, coconut or almond milk, baking powder, vanilla, cinnamon
Pumpkin Ricotta Cream Ingredients: ricotta cheese, pumpkin puree, sweetener, cinnamon, vanilla
This Coconut Flour Cake can be used at the base for any flavor icing or as cupcakes. It is a very versatile recipe. You can leave out the cinnamon and change up the extract to easily vary the flavor.
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📖 Recipe
📖 Recipe
Ingredients
Coconut Flour Cake Ingredients:
- 1 cup coconut flour
- 6 eggs
- ¼ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- ½ cup heavy cream
- ½ cup coconut or almond milk
- 2 teaspoon baking powder
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
Pumpkin Ricotta Cream Ingredients:
- 2 cups ricotta cheese
- 1 cup pumpkin puree
- ½ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350. Grease an 8 x 8 baking dish.
- Combine all the ingredients for the coconut flour cake in the Vitamix. Pulse until a thick batter forms. Pour the batter into the prepared baking dish. It is very thick. I spread it out with my fingers but go ahead and use a rubber spatula if you don't want to get your hands dirty.
- Bake for 40 minutes until it golden around the edges and slightly firm to the touch. Cool completely.
- Meanwhile, combine all the ingredients for the pumpkin ricotta cream in the Vitamix. Pulse until it is smooth. Spread it on the cooled cake.
Notes
Nutrition
Laura says
I don’t have ricotta cheese. I am thinking of making a pumpkin/cream cheese icing. Would cream cheese be a reasonable substitute here?
Taryn says
Yes, just soften it well.
Wendy says
So tasty and moist, especially for GF! Easy to mix up and it was great to take with me to a brunch with friends. A few of them had started keto and I love having tasty recipes that everyone can eat!
Denay DeGuzman says
I made this beautiful coconut flour cake for a friend of mine who sticks to a gluten-free diet. She said this moist delicious cake was one of the best she's had. The biggest compliment of all? She asked for the recipe!
Sandra says
Yes please! What an amazing, creative recipe. I have never tried icing like this before and will definitely use it on other cakes and cupcakes.
Kim | Low Carb Maven says
I have rediscovered my love for coconut flour recently and this cake sounds absolutely delicious with that topping. I love how you were able to make it in the blender. My nephews have deadly nut allergies (all) and my husband goes into anaphylactic shock with pine nuts. Scary stuff. So glad she can eat the coconut flour. Great looking recipe.
Maya | Wholesome Yum says
Great new pumpkin dessert idea! I'll have to try this one, thanks for sharing!
STACEY says
I would love to have this for breakfast! I don't have a Vitamix, but maybe my trusty food processor will suffice??
Taryn says
Hi Stacey. Yes, you can make this in a food processor.
Georgina says
I love the sound of that topping - yum!
Sarah says
You had me at pumpkin - it's one of my favorites! And a Vitamix is on my want list . . . ?
Katrin says
I think I want to move in! Your desserts always look divine, and this coconut cake is no exception. I'll definitely have to try it! THanks for sharing