Dairy-Free Pumpkin Spice Walnut Cake (Gluten-Free & Refined Sugar-Free)

Why You’ll Love This Recipe

This pumpkin spice cake is not only delicious but also healthier than traditional versions. It’s gluten-free, dairy-free, and made with coconut sugar instead of refined sugar. The pumpkin keeps it moist, the molasses adds depth of flavor, and the walnuts provide texture and nutrients. It’s an easy one-bowl recipe that feels indulgent yet nourishing, perfect for fall baking or holiday celebrations.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups gluten-free oat flour or all-purpose flour
1 (15-ounce) can pumpkin puree
1 ½ teaspoons baking soda
2 teaspoons pumpkin pie spice
½ teaspoon sea salt
1 cup coconut sugar
½ cup applesauce
½ cup neutral oil
3 egg whites or 2 eggs
1 teaspoon vanilla extract
¼ cup blackstrap molasses
½ cup roughly chopped walnuts

Directions

1. Preheat oven to 350°F. Grease and line an 8×8-inch baking dish or a loaf pan with parchment paper.
2. In a large mixing bowl, whisk together the flour, baking soda, pumpkin pie spice, and sea salt.
3. In another bowl, combine pumpkin puree, coconut sugar, applesauce, oil, eggs, vanilla extract, and molasses. Mix until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Gently fold in the chopped walnuts.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool before slicing and serving.

Servings and timing

This recipe makes about 10–12 servings.
Prep time: 15 minutes
Cook time: 35–45 minutes
Total time: 50–60 minutes

Variations

• Add dairy-free chocolate chips for extra sweetness.
• Swap walnuts for pecans or almonds.
• Top with a dairy-free cream cheese frosting for a richer dessert.
• Use almond flour for a denser, more nutrient-dense cake.
• Add shredded coconut for extra texture.

Storage/Reheating

Store leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, freeze slices individually wrapped in parchment and sealed in a freezer bag for up to 2 months. Reheat by microwaving for 15–20 seconds or warming in a 300°F oven for 5–7 minutes.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, just roast and puree fresh pumpkin until smooth, then use the same measurement.

What type of oil works best?

Neutral oils like avocado, canola, or light olive oil work well.

Can I make this egg-free?

Yes, replace the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg).

Does this cake taste strongly of molasses?

No, the molasses adds depth and enhances the pumpkin spice without overpowering the flavor.

Can I make muffins with this batter?

Yes, divide into a muffin tin and bake for 20–25 minutes.

Is this recipe completely refined sugar-free?

Yes, it uses coconut sugar and molasses, which are unrefined sweeteners.

Can I frost this cake?

Absolutely dairy-free cream cheese frosting or coconut whipped cream are great options.

How do I know when the cake is done?

Insert a toothpick into the center if it comes out clean or with a few crumbs, it’s ready.

Can I make this recipe nut-free?

Yes, simply omit the walnuts or substitute with seeds like pumpkin or sunflower.

Is this cake freezer-friendly?

Yes, it freezes well for up to 2 months. Thaw at room temperature before serving.

Conclusion

This dairy-free pumpkin spice walnut cake is a warm, spiced treat that’s both comforting and nourishing. With wholesome ingredients, no refined sugar, and a moist, tender texture, it’s a healthier option that doesn’t sacrifice flavor. Perfect for fall and holiday gatherings, this cake will quickly become a seasonal favorite.

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