5 from 1 vote
Creamy Caramel Pumpkin Cake. grain free, paleo and low carb
Creamy Caramel Pumpkin Cake
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Course: gluten free, grain free, low carb, paleo
Cuisine: dessert
Servings: 8
Author: Stacey
  • Pumkin Cake Ingredients
  • ½ cup coconut flour sifted, where to buy coconut flour
  • 1 tbsp pumpkin pie spice
  • ½ tbsp ground cinnamon
  • 3 eggs beaten
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • 1/3 cup unsweetened milk of choice: coconut milk or almond milk
  • 1/3 cup pure maple syrup for paleo or for low carb use low carb (sugar free) maple syrup + 1/3 tsp liquid stevia.
  • 2 tbsp butter or coconut oil melted
  • 1 tsp GF vanilla extract
  • ½ tsp baking soda + 1 tsp apple cider vinegar mixed in a separate pinch bowl, or can replace this with 1 ½ tsp baking powder.
  • 1 ½ tbsp crushed pecans or walnuts * optional
  • Caramel Sauce Ingredients:
  • 2 tbsp butter or coconut oil
  • 3 tbsp full fat canned coconut milk or heavy cream
  • 2 tbsp coconut sugar or for low carb use 2 tbsp erythritol
  • 1/8 tsp molasses
  • 1/8 tsp vanilla extract
  1. Preheat oven to 350 F, and grease or oil a 8 inch round cake pan. In a large mixing bowl combine: ½ cup sifted coconut flour, 1 tbsp pumpkin pie spice, and ½ tbsp ground cinnamon. Mix until thoroughly combined. Set aside.
  2. In second large mixing bowl combine: 3 eggs, ½ cup pumpkin puree, 1/3 cup milk of choice, 1/3 cup sweetener of choice, 1/3 tsp stevia if making low carb version (omit for paleo), 2 tbsp melted butter or coconut oil, 1 tsp vanilla extract and ½ tsp baking soda + 1tsp vinegar mixture (or the 1 ½ tsp baking powder option). Mix until thoroughly combined.
  3. Pour wet mixture into dry mixture and combine thoroughly, scraping the sides and breaking up any clumps. Pour or spoon batter into prepared cake pan, and spread batter evenly around the pan.
  4. Sprinkle optional crushed walnuts on top of cake batter. Bake at 350F for 28 to 34 minutes, or until toothpick comes out of center clean. Remove from oven and cool.
  5. Now you can make the caramel sauce. In a small sauce pan over medium high heat melt and stir: 2 tbsp butter or coconut oil, 2 tbsp coconut sugar or eyrthritol for low carb, 3 tbsp coconut milk or heavy cream, and 1/8 tsp molasses. Stir continuously until it comes to just a low boil, and remove from heat. Let set a minute to thicken. Then add 1/8 tsp vanilla extract and stir in.
  6. Pour caramel sauce over cake and serve. Can also top with homemade whip cream or coconut cream.
Recipe Notes

Nutritional data for Low Carb Version: Servings: 1 slice out of 8 slices, Cal: 233, Carbs: 9.8 g / Net Carbs: 5.5 g, Fiber: 4.3 g, Fat: 16 g, Protein: 14 g, Sugar: 3 g

Nutritional Data for paleo version: Servings; 1 slice out of 8, Cal: 267, Carbs: 20 g/ Net Carbs: 15.7 g, Fiber: 4.3 g, Fat: 16 g, Protein: 14 g, sugar: 14 g

*Nutritional data are estimates based on the products I used*