Gluten-Free Pumpkin Pound Cake (Dairy-Free and Made with Olive Oil)

This Gluten-Free Pumpkin Pound Cake has a moist, light crumb with a delicate richness from olive oil. Pumpkin adds natural moisture, while cinnamon, nutmeg and ginger bring out the familiar fall flavors. A hint of fresh lemon zest brightens the pumpkin and spices, and a simple lemon or cinnamon glaze adds extra flavor. It’s a delicious dairy-free cake made with rice and almond flour. 

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

Gluten-free and dairy-free: A delicious pumpkin cake without gluten, butter or other dairy ingredients.

Moist and tender: Pumpkin and olive oil help create a soft, delicate crumb.

Naturally flavorful: Warm spices such as cinnamon, nutmeg, ginger, vanilla and lemon zest complement the pumpkin.

Easy to make: Simple ingredients and straightforward preparation make this a great homemade fall or winter cake.

Xanthan gum free: The almond flour, tapioca starch and eggs give this cake structure and moisture, so it bakes up soft and sliceable without any gums or gluten-free flour blends

Two of my favorite pumpkin desserts is the Layered Gluten Free Pumpkin Carrot Cake, and my Gluten-Free Chocolate Pumpkin Cake with Ganache. Or, try my Pumpkin Pie With Cinnamon Apple Swirl Yogurt Bowl for breakfast.

Key Ingredients and Swaps

• Olive oil: Replaces butter and gives the cake moisture with a subtle fruity richness. Use a mild or light-tasting extra virgin olive oil if you prefer a more delicate olive oil flavor. You can also use coconut oil.
• Sugar: You can swap for light coconut sugar or golden brown sugar. The color and flavor will slightly change.
• Eggs: Provide structure, moisture and richness. Bring them to room temperature before mixing for a better rise.
• White rice flour: The primary flour in this gluten-free pumpkin cake. It creates the cake’s structure.
• Blanched almond flour: Adds tenderness and moisture while balancing the texture of rice flour.
• Tapioca flour: Helps bind the gluten-free flours and improves the cake’s texture.
• Pumpkin puree: Use pure pumpkin puree, not pumpkin pie filling. It provides moisture, flavor, light sweetness, and beautiful color.
• Warm spices: Cinnamon, nutmeg and ginger complement the pumpkin without overpowering it.
• Lemon zest: Adds a fresh citrus flavor that enhances the pumpkin flavor.
• Cinnamon glaze: A simple cinnamon glaze adds sweetness and a pretty finish. Use dairy-free milk if making a milk-based glaze. You can sub for lemon glaze.

Gluten-Free Reminder: Make sure all packaged ingredients you use are labeled gluten-free or verified by the manufacturer. Shop my favorite gluten-free products and baking essentials in my Amazon Store.

Tips for the Best Gluten-Free Pumpkin Pound Cake

Why should I let the batter rest before baking?

Allowing the batter to rest for 15 minutes before baking gives the white rice flour time to absorb moisture and hydrate. This helps create a more evenly textured, tender crumb.

How do I know when the pound cake is done?

Insert a toothpick into the center. It should come out without wet batter. If the top browns too quickly, loosely cover it with foil for the remaining baking time.

Why should the cake cool completely before slicing?

Gluten-free cakes need time to set after baking. Cooling completely helps the crumb firm up and makes cleaner slices.

You may also enjoy my Best Gluten‑Free Lemon Zucchini Bread (Rice Flour Loaf), or my Gluten-Free Lemon Ricotta Loaf.

What Makes This Dairy-Free Pumpkin Pound Cake So Moist?

Olive oil adds lasting moisture without dairy, almond flour gives a soft, tender crumb, and pumpkin puree brings natural moisture and subtle sweetness. Together, they make this pound cake incredibly moist.

Dairy-Free Cinnamon or Lemon Glaze

• 1 cup powdered sugar
• 1–2 tablespoons dairy-free milk or (fresh lemon juice for lemon glaze)
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon pure vanilla extract

Whisk until smooth, adding the milk gradually until you reach a thick but pourable consistency. Drizzle over the completely cooled cake.

Serving Ideas for Gluten-Free Pumpkin Pound Cake

Pair a slice with fresh fruit or homemade apple compote for a light breakfast, add a dollop of ice cream for an easy dessert, or enjoy it with a slice of cheddar for a snack that balances sweet and savory.

Storing and Reheating Gluten-Free Pumpkin Pound Cake

Store the cooled cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, wrap individual slices and freeze for up to 2 months. Thaw at room temperature before serving.

If you prefer an easy muffin recipe, try my favorite Dairy-Free Flourless Pumpkin Muffin.

Hi, I’m Kristina — I’ve been developing and testing gluten-free recipes in my own kitchen since 2012, with help from my very honest family.

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