This paleo pumpkin sponge cake with caramel glaze is a deliciously delicate dessert that’s surprisingly packed with nutrition! It’s perfectly sweetened with honey, and has a light and decadent pumpkin flavor.
Healthy + dessert = win.
You don’t have to be around my blog long to know that healthy treats are quite important to me. Dare I say, necessary for life? At least mom life. Or adult life. Ha. I’m all about nourishing my body with food, and everyone needs a treat now and again, so why not have them both? Nourishing and dessert.
And this time of year, that nourishment can be found in pumpkin… That’s right, not only does pumpkin make delicious desserts, it’s pretty good for you, too! Pumpkins are rich in antioxidants (like lutein, xanthin, ß carotenes), and vitamins A, C, E, and K. They’re are also a good source of B-complex vitamins such as folate, niacin, vitamin B-6, thiamin, and pantothenic acid, as well as a whole bunch of minerals!
If you’re looking for more delicious ways to enjoy pumpkin, I’ll leave a few of my favorites below. Also, if you’re wanting to stay away from canned pumpkin, here’s an easy tutorial on how you can make your own pumpkin puree from those leftover Halloween/Thanksgiving decorations! It’s not hard and you can make a boat load of puree from just one pumpkin!
- Chocolate Pumpkin Pie
- Pumpkin Chai Latte
- Death by Chocolate Pumpkin Spice Bread
- No-Churn Pumpkin Cheesecake Ice Cream
- Savory Pumpkin Muffins with Apple & Sage
- Pumpkin Spice Fruit Dip
- Hot ‘N Creamy Pumpkin Flax Cereal
- Mini Cinnamon Pumpkin Donuts
Pumpkin Sponge Cake.
This pumpkin sponge cake is a new favorite pumpkin treat in my house, as well. It’s very easy to make and was an instant hit with the family. Not that there are many desserts that aren’t an instant hit… Anyway. The texture of this pumpkin sponge cake is delicate, and – even though it’s a cake – it’s not overly sweet in flavor.
The caramel glazing on top is from my easy paleo caramel sauce, but you can use whatever caramel sauce you have – or just leave it off altogether. It’s still 100% delicious without the caramel glaze. To thicken the glaze I added a little tapioca starch, which is totally ok for paleo, but you can leave it out for the GAPS diet. It will still taste amazing.
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Pumpkin Sponge Cake
Free of grain, gluten, dairy, and refined sugar.
- 1/2 cup pumpkin puree (learn how to make your own!)
- 4 eggs
- 1/2 cup honey
- 1/4 cup avocado or olive oil
- 2 1/2 cups almond flour
- 1/4 teaspoon Himalayan salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon allspice
- 1/2 teaspoon ginger
Preheat oven to 350 and grease a 9×5 inch loaf pan. Line with parchment, if desired.
In large bowl, whisk together the wet ingredients. Add in the dry ingredients and whisk until smooth.
Pour into your prepared pan and bake for 50-55 minutes.
Cool completely on a rack before drizzling with the caramel glaze.
Free of grain, gluten, dairy, and refined sugar.
- 1/4 cup caramel sauce (I use my homemade paleo caramel sauce)
- 1 tablespoon tapioca starch (leave out for GAPS diet)
- 2 tablespoons coconut oil
- 1 tablespoon honey
In small saucepan, whisk together the tapioca starch and caramel sauce. Turn heat to low and stir until just thickened. Do not over thicken!
Remove from heat and stir in coconut oil and honey until smooth.
Drizzle over cooled cake.
Devour said cake.
Look at that texture! I’m drooling over here! And that sauce? NEED to make this.
Haha! Thanks, Jean! I hope you enjoy it. 🙂
You had me at pumpkin but then added caramel and then I was floored!!! Love this comboe!
This was the first time I tried the combo and I’ve been loving it!
Wow, what a beautiful cake! Would love to try this!
Thanks, Carina! I hope you get to try it!
A nutritious cake, yes, please!
🙂 Thanks, Heather!
I would love this with my morning coffee!
Wow, I need this in my life. And it’s so simple, too! That glaze is perfection.
Haha! Thanks. 😉 I hope you get to enjoy it!
Outstanding!! So delicious! The moist cake and that wonderful glaze!
Thank you so much, ChihYu!
That cake texture looks perfect! Pinned lots to make! YUM!! Love the flavor of this, and so simple and pretty.
Thanks so much, Megan! I hope you enjoy it!
My mouth is watering! Yummm
Thanks, Jo! 🙂
This looks so good and that caramel glaze looks amazing!
Thanks so much, Erika!
Pumpkin Sponge Cake sounds amazing on its own, but add the Caramel Glaze?! OMG — so yummy! I can’t believe it’s healthy too!
Haha! Thanks, Kelly!
What a delicious sponge cake! I love the pumpkin flavor in here and the texture was so moist!
Thank you, Jamie!
The texture of this sponge cake looks amazing and that caramel drizzle is a nice touch. I usually bake with almond flour so I know I would love this cake!
I hope you get to try it, Leanne! The almond flour really helps make it moist and spongy, I think. 🙂
There is something about this sponge cake that makes me want to go WOOHOO! It looks delicious and is certainly one of the best sponge cakes I’ve seen this season!
Thanks so much! 🙂
This pumpkin cake is just begging to be made for an afternoon snack this week! I can only imagine how well it will go with a cup of coffee… IF my family doesn’t finish it off immediately.
Haha! Yeah, my family pretty much inhales it. 😉 But it does go extremely well with coffee!
looks soo good love it
I was surprised it was so light in color!r, but quite delicious! 🙂
Wow, this is going on the breakfast baking list! I love that caramel drizzle!
I hope you enjoy it, Stacey!
Could I use a flax egg to replace the eggs?
Hm… I wouldn’t recommend it, if you’re wanting it to come out just like the cake in the photographs. 😉 But it would probably work, the cake will just be more dense and the baking time might be longer.