Sugar Free Pumpkin Cake

IT’S PUMPKIN SEASON! That means all my fall recipes come out to play. I have been making this incredibly moist gluten free, dairy free and sugar free butternut squash cake for over 2 years and it never disappoints!!


  • 2/3 cup olive oil
  • 1/2 cup sweetener (I use mape syrup or yacon syrup)
  • 3 eggs
  • 2 tbs coconut or greek yogurt
  • 1 cup cooked and mashed butternut squash (or pumpkin puree)
  • 1 cup almond flour
  • 3/4 cup buckwheat flour (or brown rice flour or more almond)
  • 1.5 tsp baking powder
  • 1.5 tsp baking soda
  • 1 tbs ceylon cinnamon
  • 3/4 tbs nutmeg
  • Sea salt to taste


  • 1 sachet Nutiva Coconut Butter (mixed with vanilla bean paste)
  • Sweetner of choice
  • Sea Salt to taste
  • Ceylon Cinnamon to tasteDIRECTIONS:
  1. Mix together wet and dry ingredients separately
  2. Add dry ingredients to wet and mix until just combined.
  3. Pour into a greased loaf pan or baking dish
  4. Bake at 350 for 30 minutes or until a toothpick comes out clean.
  5. When done and fully cooled, frost with dairy free frosting.
  6. Enjoy!!

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