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Pumpkin Loaf Cake

This richly spiced pumpkin cake is made with pumpkin puree, gluten-free flour, coconut oil, coconut sugar and fragrant warm spices. It is warm, sweet, it is wonderful moist and delicious. The perfect comfort food treat for fall!


  • 1 1 /2 cups gluten-free flour or regular flour
  • 1/2 tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp clove
  • 1/2 tsp sea salt
  • 1 cup pumpkin purée
  • 1/3 cup coconut oil
  • 3/4 cup coconut sugar or brown sugar
  • 1/4 cup unsweetened soy milk
  • 1/2 tbsp apple cider vinegar see note*


  1. Preheat oven to 180 celsius. Greased the loaf pan and set aside
  2. In a large bowl, sift flour. Add baking powder, baking soda, spices, salt, and mix well. Set aside.

  3. In a stand mixer, whisk together the pumpkin purée, sugar, coconut oil, soy milk, and apple cider vinegar until smooth. Add flour mixture and mix until combined. 

  4. Pour the batter into the prepared pan. Bake for 50-55 minutes or until a butter knife through the center and comes out clean. Let the cake cool for about 10 minutes in the pan, then turn the cake out onto a serving plate. 

Recipe Notes

1 tbsp apple cider vinegar for gluten-free flour. 1 tsp apple cider vinegar for regular flour.