Pumpkin is arguably my favorite autumn vegetable, both for its flavor but also for its incredible versatility. Besides tasting amazing mixed with other vegetables in soups or by itself as the sole star of a velvet soup, pumpkin also works great when roasted as a side dish or in risottos and pastas. The list could go on and on. 

Additionally, pumpkin is amazing in desserts too. Pumpkin in desserts works a little bit like apple sauce, meaning that it helps to naturally sweeten them and can be used as a butter and egg substitute.

Fine Art Food Photography - Thais FK

This pumpkin cake is another family heirloom. My dad bakes this cake every year during the autumn season and it simply is the best pumpkin cake I know of. Imagine the flavors of pumpkin, cinnamon and lemon zest together in a very moist and soft cake, are you not hooked?

And there’s more; this pumpkin cake is gluten free as it uses corn flour. It also requires no eggs, however it does call for amaretto biscuits which contain eggs, so if you want to make a completely egg-free recipe, be sure to use other almond cookies that don’t contain eggs. The recipe asks for milk, but you can easily use a plant based milk and so this cake will be vegan too.

Gluten Free Pumpkin Cake - The Adagio Blog by Thais FK

The method for this cake is very straightforward and easy: all the ingredients are placed in a pan and brought to boil, then the batter is placed in the oven and baked. It doesn’t get much easier than this and I assure you the result is absolutely delicious. The cake can be stored in the refrigerator for up to a week and can be enjoyed both cold or slightly warmed up.

Gluten Free Pumpkin Cake

Prep Time10 mins
Cook Time20 mins
Baking Time40 mins
Course: Dessert
Cuisine: Italian
Keyword: cake, gluten free, pumpkin
Serves: 12
Author: Thais FK


  • 500 g pumpkin
  • 500 ml milk of your choice
  • 60 g sugar ¼ cup
  • 100 g amaretti biscuits
  • Zest of half a lemon
  • Cinnamon stick
  • 120 g cornflour
  • Cinnamon powder optional
  • Additional amaretti biscuits optional


  • Preheat the oven to 180 C/350 F.
  • Chop the pumpkin into thin slices. The thinner you’ll cut the pumpkin, the sooner they’ll soften.
  • Place the milk, the pumpkin slices, the sugar and the cinnamon stick in a pot and bring to boil, mixing every once in a while.
  • When the pumpkin will start to soften, add the amaretti biscuits and cook until the biscuits will dissolve. Remove the cinnamon stick.
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Nordic Foraging project by Thais FK supported by Taike
Supported by Taike

Thais FK

Italian photographer, recipe developer and content creator, Thais came to Finland by chance, but stayed for love. Through photography she tells stories about traveling, eating, cooking and living sustainably, in order to discover new cultures and not to forget her origins. Thais FK's portfolio: thaisfk.com



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