Coconut Flour Pumpkin Cake with Cream Cheese Frosting

by brenda on February 20, 2012

Back in December (yes, way back then! It seems so long ago, doesn’t it? :)), Farm Boy 2 had a Birthday. He turned 9 years old. Every other year, we let our kids have a “kid party,” meaning, that they get to invite a bunch of friends over, play silly games, create a theme, etc. For the last year, Farm Boy 2 has been dreaming up his theme–maybe a jungle party where all of the kids wear face paint? Maybe Star Wars? He was coming up with new ideas all the time.

When it finally came down to planning his party, he wanted it simple. He ended up inviting over 1 family from church. (Granted, we go to a church with big families–if we invite over 1 or 2 families, that is a party!). He didn’t care about a theme. He just wanted to make sure he had balloons, a Birthday hat, and a pumpkin cake. For such a dreamer (who, in the end, just really liked the dreaming more than anything), how could I deny these simple requests? 🙂

Here is our handsome 9 year old with his balloons. He is growing into such a fine young man! He is becoming mature, responsible, thoughtful, self-sacrificing. I am really proud to be this boy’s Mommy!

This is a blurry view of some of the people at the party. Blurry to protect their identity. 🙂 And because this is the way the photo was taken. 🙂

Oh, and one last request he made: that Daddy play worship songs on the piano & we all sing together. WHAT A KID! Really! 😉 Ignore the fact that I’m pretty sure a little kid cleaned the window that day by standing up on a chair and using a sopping wet washcloth. Seriously. Very helpful, aren’t they? 😉

And this is the yummy cake! It’s really a tweaked version of my Coconut Flour Pumpkin Muffins, but shh, don’t tell anyone! 🙂

Coconut Flour Pumpkin Cake

1 c butter or ghee, melted, plus extra for greasing the pan
12  eggs
2 tsp  vanilla
1 1/3 c honey
1 c  pumpkin puree
2 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp sea salt
1 tsp  baking soda
1 c coconut flour
1 c coconut milk


Melt the butter in a small saucepan and set aside. Grease a 9×13 pan. Preheat oven to 400 degrees.

Crack the eggs into the bowl of an electric mixer or into a large mixing bowl. Beat with your mixer or a wire whisk. Add in vanilla, honey, pumpkin, spices, salt, and baking soda. Mix until combined. Slowly add in the coconut flour, butter and coconut milk. Beat or whisk until there are no lumps. Pour batter into prepared baking dish. Bake for 30-40 minutes, or until a toothpick comes out clean. Let cool, then frost.

Honey Cream Cheese Frosting

16 oz cream cheese (or drained homemade yogurt)
1/2 c honey
2 tsp vanilla


Beat cream cheese, honey and vanilla in the bowl of an electric mixer until fluffy. Spread on cooled cake.



{ 8 comments… read them below or add one }

Denise February 20, 2012 at 6:10 pm

Your son is so cute! The cake looks amazing, too. It’s so nice to find recipes without nut flours, which we can’t use. Thanks so much, Brenda!


Rochelle February 20, 2012 at 7:54 pm

This looks yummy! Your blog has inspired me to take the leap and begin the GAPS diet with my family next month. I’m already planning on using several of your recipes when we get to that stage. Thanks!


Rosy September 17, 2012 at 8:14 am

My kids are allergic to cow milk, but not goat milk, and I’ve found that I can cream goat milk Chevre cheese with honey and use that for “cream cheese frosting”…


Kristin October 18, 2012 at 5:28 pm

Are there really twelve eggs in this recipe??? Doesn’t it make it really dense?


Kelly Kennedy January 31, 2013 at 3:37 pm

Hi, I am allergic to dairy and eggs…is there a substitute I can use to modify this delicious looking pumpkin dessert?? 🙂


Celeste Figueroa April 6, 2013 at 2:01 pm

I made this cake a few weeks ago for a group. They all loved it and said it was more like pumpkin pie than cake. It was fantastic! Thanks. I am going to make a chocolate cake version. I am going to sub. banana puree for the pumpkin and add 1/3 cup cocoa powder with the coconut flour. This is a birthday request, so I hope it turns out at least edible. I’ll let you know how it turns out.


Celeste Figueroa April 6, 2013 at 8:13 pm

It turned out good. I put in almost 2/3 cup cocoa powder. It is very chocolatey, but complements well with the cream cheese. I cooked it at 375 just because it was still soft/jiggly in the middle and it was starting to smell too done for chocolate. So I think the chocolate is more sensitive. The outer edges are a little over done and bitter, but not burnt. Pretty good for birthday cake!


beth February 9, 2015 at 5:19 pm

Do you think that using almond flour and almond milk would be just as good?


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