HELENAH DIARIES

Autumn is my baking season. When the leaves start to crisp and shop windows fill with tiny ghosts and glittering pumpkins, I retreat to the kitchen for my favourite ritual: baking something spiced, warm, and unapologetically cosy. I’ve been making this gluten-free pumpkin spice cake for years; a slice of golden autumn comfort with warm spices, a fluffy texture, and just the right amount of sweetness.

Whether you’re planning a Samhain feast, throwing a Halloween party, or just want something to pair with a good book and a cup of tea, this easy pumpkin spice cake is coeliac-safe, dairy-free optional, and made with ingredients you probably already have in your cupboard.

Skip To…

1. Why You’ll Love This Gluten-Free Pumpkin Spice Cake
2. What You’ll Need for This Coeliac-Friendly Autumn Bake
3. How to Make Gluten-Free Pumpkin Spice Cake (No Fancy Equipment Required)
   1. Quick Vanilla Buttercream (Gluten-Free Friendly):
4. Ways to Make It Even More Magical This Halloween
5. How to Customise This Gluten-Free Pumpkin Spice Cake
6. Can I Make This Ahead?
7. FAQs
8. Shop My Autumn Baking Favourites
9. Why Pumpkin is the Star of Autumn Baking
10. Make This Your Signature Autumn Bake

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Why You’ll Love This Gluten-Free Pumpkin Spice Cake

• ✅ Coeliac-safe (just check your labels)
• ✅ One bowl – no mixer needed
• ✅ Easily made dairy-free
• ✅ Keeps well – perfect for make-ahead bakes
• ✅ Smells like every autumn candle you’ve ever loved

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What You’ll Need for This Coeliac-Friendly Autumn Bake

• 2 eggs
• ¾ cup sugar (150g)
• ½ can (approx. 200g) 100% pure pumpkin purée
• ¼ cup oil or around 60ml (I use olive oil)
• 1 cup gluten-free flour blend -I like Dove’s Farm (120g)
• 1 tsp baking powder (5g)
• ½ tsp baking soda (2g)
• ½ tsp salt (2g)
• 1 tsp cinnamon (2g)
• ½ tsp ground ginger (1g)
• ¼ tsp cardamom (0.5g)

👉 Tip: Make sure your pumpkin purée is 100% pure and unsweetened. This recipe relies on warm spice, not artificial flavourings or added sugar.

Bonus points if you make your own! If you’re carving a pumpkin this Halloween, don’t let the insides go to waste. You can make homemade pumpkin purée by scooping out the flesh (not the stringy bits or seeds), steaming or roasting it until soft, and then blending it until smooth.

Here’s how:

1. Scoop out the flesh from your pumpkin and cut it into chunks.
2. Steam or roast the chunks for about 20–30 minutes until fork-tender.
3. Let them cool slightly, then blend until completely smooth.
4. Store in the fridge for up to 5 days or freeze in portions for future bakes!

Just make sure you’re using edible carving pumpkins not decorative ones coated in wax or paint. Homemade purée will be slightly more watery than tinned, so you may want to blot it gently with kitchen paper before using it in this recipe.

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How to Make Gluten-Free Pumpkin Spice Cake (No Fancy Equipment Required)

1. Preheat your oven to 180°C / 350°F. Grease or line a loaf tin with reusable parchment.
2. In a mixing bowl, whisk together the pumpkin purée, eggs, and oil until smooth.
3. Add sugar, gluten-free flour, baking powder, baking soda, salt, and all spices.
4. Mix until everything is combined and smooth but don’t overwork it.
5. Pour the batter into your tin and smooth out the top.
6. Bake for 25–30 minutes, or until a skewer comes out clean.
7. Allow to cool completely before slicing.

Serve with:

• A dollop of whipped cream or coconut cream
• A dusting of cinnamon
• Or your favourite buttercream for a celebration-style finish

Quick Vanilla Buttercream (Gluten-Free Friendly):

Beat 150g unsalted butter (softened) until pale and fluffy. Gradually add 300g icing sugar, beating well between each addition. Once smooth and creamy, mix in 1 tsp vanilla extract and 1–2 tbsp milk or dairy-free alternative to loosen, if needed. Spread or pipe over your cooled cake – it’s light, sweet, and coeliac-safe!

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Ways to Make It Even More Magical This Halloween

• Pipe whipped cream ghosts on top for a fun Halloween bake
• Sprinkle crushed pecans or walnuts into the batter
• Pair with hot apple cider or chai for the full Samhain effect
• Serve on mismatched vintage plates with mini pumpkins on the table for ✨the vibe✨

🥧 Looking for more gluten-free autumn recipes? Check out my gluten-free apple crumble with oat topping

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How to Customise This Gluten-Free Pumpkin Spice Cake

This recipe is super adaptable, which makes it perfect for all your autumn baking whims. Here are some ways you can make it your own:

• Want more texture? Add ¼ cup of chopped walnuts, pecans, or pumpkin seeds for crunch.
• Craving chocolate? Stir in a handful of dark chocolate chips for a pumpkin-spiced brownie vibe.
• No cardamom? Swap it for nutmeg or allspice – or skip it entirely and lean more into cinnamon and ginger.
• Egg-free option? Try using flax eggs or a commercial egg replacer (like Orgran) to make it vegan.
• Oil swaps: If you don’t want to use olive oil, melted coconut oil or even a mild vegetable oil work well.
• Mini loaf tins or cupcakes? Absolutely! Just reduce your baking time to 18–22 minutes and keep an eye on them.

Customising your cake means you can make it over and over again and never get bored. Think of it as your signature autumn base bake!

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Can I Make This Ahead?

Yes! This cake keeps beautifully in an airtight container for up to 3 days. You can also freeze slices individually; just thaw at room temperature or warm slightly before serving.

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FAQs

Is this safe for coeliacs?
Yes! Just make sure all ingredients are certified gluten-free, especially your flour blend, baking powder, and spices.

Can I make it dairy-free?
The base cake is naturally dairy-free! Serve it with coconut whipped cream, or top it with your favourite vegan frosting.

What pumpkin purée should I use?
Go for a tin of 100% pure pumpkin. Avoid anything labelled “pumpkin pie filling” – it’s pre-sweetened and spiced.

Can I double the recipe?
Yes – just bake it in a larger pan and add a few more minutes to the baking time. Keep an eye on it around the 30-minute mark.

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Shop My Autumn Baking Favourites

• Gluten-Free Flour Blend
• Loaf Tin
• Reusable Baking Paper
• Pumpkin Purée – Organic
• Mixing Bowl
• Pumpkin Serving Board
• Pumpkin Hand Towels
• Le Cruset Orange Utensils Jar
• Le Cruset Cast Iron Pumpkin DIsh
• Pumpkin Glass Mug & Saucer Set with Spoon

(These links are affiliate—thanks for supporting my gluten-free baking journey!)

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Why Pumpkin is the Star of Autumn Baking

Pumpkin isn’t just for spooky carvings! It’s a nutrient-rich autumn staple that brings both flavour and moisture to your bakes. In this gluten-free pumpkin spice cake, it helps create that light, fluffy crumb without needing butter or milk. It’s naturally low-fat, packed with vitamin A, and full of fibre, making it a smart base for healthier sweet treats.

Plus, its mellow, earthy taste pairs beautifully with warming spices like cinnamon, ginger, and cardamom. That’s why pumpkin spice is such an iconic flavour for October because it’s comforting, nostalgic, and just a little bit indulgent.

If you’re looking for other ways to use up leftover pumpkin purée, try adding it to your porridge, blending it into smoothies with almond milk and banana, or stirring it into soups for added depth.

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Make This Your Signature Autumn Bake

There’s something special about a recipe that not only smells like autumn but feels like it too. This gluten-free pumpkin spice cake is my go-to bake when I want comfort, nostalgia, and warmth all in one bite. Whether you’re coeliac, gluten-sensitive, or just pumpkin-obsessed then this is one of those simple pleasures that makes spooky season feel a little more magical.

Tag me if you try it @helenah_diaries or drop your twist in the comments. Happy baking!🍂