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Pumpkin & Orange Cake with Almond Ricotta Frosting

Pumpkin & Orange Cake with Almond Ricotta Frosting

Prep: 13 hr
Cook: 40 min
Total: 15 hr 25 min
Servings: 12

Pumpkin and orange come together in a fluffy, moist, and gluten-free cake, that is perfect for summer or autumn seasons. Ricotta frosting is made from using almonds and the cake is topped with beautiful edible flowers.

Author Sandra Galvé
by Sandra Galvé
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients


Yield: 1 Cake (12 Servings)
Needed Kitchenware: Electric hand mixer/beaters, mixing bowls, 8" round cake pan (2cm), grater for zest, blender, saucepan, wire rack
  • 250g (2 cups) raw almonds
  • 1½ cup water
  • 2 tbsp erythritol (or any sweetener)
  • 1 tsp vanilla extract
  • juice of ½ orange
  • zest of ½ orange
  • ½ cup almond milk
  • 2g (¾ tsp) agar agar
  • 3 tbsp erythritol (or any sweetener)
  • 3 tbsp pumpkin purée
  • zest of 1 orange
  • 100ml (0.42 cup) almond milk
  • 50ml (0.21 cup) orange juice
  • 100ml (0.42 cup) extra virgin olive oil
  • 1 tsp vanilla extract
  • 150g (1.21 cups) rice flour
  • 75g (0.32 cup) cassava (yuca) starch
  • 2 tsp baking powder
  • pinch of salt
  • Extra oil for pan preparation
  • Extra rice flour for pan preparation
  • (Optional) edible flowers dandelion, chestnut, heather, cimbarlaria, orange slices, and sunflower sprout leaves
Recipe Directions


  • Prepare the almonds by soaking them for 12 hours. Afterward, peel the skins off the almonds. If the skins do not come off easily, pour boiling water over them and allow them to cool, this should make it very easy to peel the skins off.
  • Put the peeled almonds into a blender and blend with the 1½ cups of water until mostly smooth.
  • Add the sweetener, vanilla, orange juice, and orange zest. Blend briefly on low speed just to encorporate.
  • In a saucepan, heat the almond milk and whisk in the agar agar until blended and thickening. Remove from heat and pour into the blender. Blend on low speed just to encorporate.
  • Move the frosting blend to a bowl and set into the refridgerator.
  • Preheat oven to 200°C (400°F).
  • Grease the cake pan with a little of the olive oil. Sprinkle rice flour over the grease, pick up the pan and tap/rotate the flour all around the pan to cover the grease evenly. Set aside.
  • Mix all the wet ingredients in one mixing bowl with a whisk: sweetener, pumpkin purée, orange zest, almond milk, orange juice, olive oil, and vanilla extract. Set aside.
  • In another bowl sift the flour, starch, baking powder, and salt. Whisk together.
  • Add the wet ingredients to the dry ingredients. Mix together carefully and then beat the ingredients with a hand mixer to create a fluffy batter.
  • Make sure the oven has fully preheated. Now, turn the heat down to 180°C (350°F).
  • Pour the batter into the prepared cake pan evenly and place into the oven for 30 minutes.
  • Turn the heat off and continue to bake for another 5-7 minutes. Do not open the oven to check on it yet.
  • Once complete, remove from the oven and allow to cool completely over a wire rack.
  • Once cooled, cut the cake in half through the middle so that you have two circle pieces on top of each other. Place the bottom half on your cake platter. Evenly put on half of the frosting on the bottom cake half. Carefully place the top half of the cake over this and cover with the final half of frosting. Decorate as you'd like and enjoy!

Cake can be stored covered in the refridgerator for up to a week.

Recipe nutrition

Nutritional Information

Yield: 1 Cake
Servings: 12
Information per serving:
Energy: 252 kcal
Carbohydrate: 25 g
Protein: 5.5 g
Fiber: 3.2 g
Sugar: 2.4 g
Fat: 18.8 g
Monounsaturated Fat: 12.5 g
Polyunsatured Fat: 3.6 g
Omega-3: 0.1 g
Omega-6: 3.5 g
Saturated Fat: 1.9 g
Trans Fat: 0.015 g
Cholesterol: 0 mg
Choline: 13.5 mg 3% DV
Folate: 14.9 µg 4% DV
A: 383.8 IU 16% DV
B1: 0.1 mg 7% DV
B2: 0.3 mg 23% DV
B3: 1.2 mg 8% DV
B5: 0.2 mg 5% DV
B6: 0.1 mg 7% DV
B12: 0 mg 0% DV
C: 6.3 mg 8% DV
D: 8.2 IU 1% DV
E: 7.3 mg 49% DV
K: 4.6 µg 5% DV
Calcium: 144.5 mg 14% DV
Copper: 0.3 mg 28% DV
Iron: 1.1 mg 6% DV
Magnesium: 67 mg 21% DV
Manganese: 0.6 mg 36% DV
Phosphorus: 137.3 mg 20% DV
Potassium: 209.7 mg 4% DV
Selenium: 2.8 µg 5% DV
Sodium: 122.4 mg 8% DV
Zinc: 0.8 mg 10% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

Tips, Suggestions, Photos, & More Information

gluten free layered cake summer fall

Gluten Free Layer Cake!

Deliciously fluffy, yet moist, layer cake made using the starch from the cassava, or yuca, plant. High starch, low in calorie, and mild in flavor, cassava makes for a great substitute for traditional flour to make this cake gluten-free. The texture is smooth and melts in your mouth!

Perfect Summer or Fall Dessert

The orange and pumpkin flavors in this dessert combine for a subtle-sweetness that fits into summer or fall foods. You can decorate the cake your way to match your menu. Using flowers as shown here is great for the time of season between summer and fall.

pumpkin and orange layered cake gluten free

Are flowers edible?

Some are, but not all! As shown in the photographs, the flowers used were dandelion, chestnut, heather, and cimbarlaria. They are edible and provide a certain flavor-profile on their own. We then also topped the cake with small orange slices and sunflower sprouts to add some more color and texture!

Be careful when using flowers in recipes to make sure they're edible!

What is cassava?

Yuca, also known as cassava and manioc, is a tuber or root food, from a bushy perennial plant. Cassava originates from Central and South America and it belongs to the spurge family. It is widely cultivated in Latin America, Caribbean, Africa, and Asia.

vegan layered pumpkin orange cake with ricotta frosting

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This recipe is a small sample of what's to come. Please consider joining our VIP list by clicking the button below and get access to our platform when it launches for early access.