Grain-Free Pumpkin Torte With Cream Cheese Frosting & Caramel

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As you celebrate holiday festivities this season, prepare a treat that all your guests can enjoy. This Pumpkin Torte is grain-free as well as nut-free, but still holds the flavors of fall in each layer. Whipped cream cheese frosting adds a refreshing flavor and lightness to an otherwise rich cake.

Grain-Free Pumpkin Torte With Cream Cheese Frosting & Caramel


  • 3/4 cup coconut flour, sifted
  • 1 teaspoon sea salt
  • 2 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 10 eggs
  • 1 tablespoon pure vanilla extract
  • 1 cup pure maple syrup
  • 1 cup coconut oil, melted
  • 8 oz pumpkin puree (1/2 can)

For the caramel

  • 1 cup heavy cream
  • 5 tablespoons butter
  • 1 teaspoon salt
  • 1 1/2 cups maple sugar
  • 1/4 cup maple syrup
  • 1/4 cup water

For the frosting & topping

  • 16 oz cream cheese, softened
  • 1/4 cup pure maple syrup
  • 1/2 cup pecans, chopped


1. Preheat your oven to 325ºF. In a small bowl, add the sifted coconut flour, salt, cinnamon, and baking soda.

2. In a separate large bowl or kitchen mixer, combine the eggs, vanilla extract, maple syrup, melted coconut oil, and pumpkin puree. Add the dry ingredients to the wet ingredients and continue to blend them with the mixer until the batter is smooth.

3. Grease two 9-inch cake pans with coconut oil. Pour the batter into the pans, taking care to split it equally.

4. Bake the cake for 35 minutes.

5. While the cake is baking, prepare the caramel. In a small saucepan, combine the heavy cream, butter, and salt together over medium-high heat. Allow the cream to come to a boil and thicken slightly. After it has thickened to your liking, reduce the heat, and set the pan aside.

6. After the cakes have baked 35 minutes, test the center with a toothpick. If the toothpick comes out clean they are done. Remove the cakes from the oven, and allow them to cool.

7. While the cakes are cooling, use a standing mixer or a bowl and hand mixer to blend together the cream cheese and maple syrup for the frosting until evenly mixed. Frost the cool cakes and sprinkle them with the chopped pecans, and drizzle with the caramel sauce.

Co-authored by Bill Staley of Primal Palate.

Excerpted from Primal Palate's book, Gather: The 30 Day Guide to Paleo Cooking.

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