Pumpkin cake meets birthday cake with some white chocolate and funfetti sprinkles. I love white chocolate chips because I feel like they make everything taste like birthday cake! So, I just had to throw them into this White Chocolate Funfetti Pumpkin Birthday Cake. This is a gluten-free, healthyish version of a pumpkin birthday cake -- loaded with white chocolate chips and funfetti sprinkles! All the colors just make me so happy! Originally, I thought about making them blondies, but as I was testing them I switched to a cake texture! This recipe is so easy and very delicious! You could even make them into cupcakes, or layer the bars with icing. The pumpkin flavor isn't too strong, but it's still there enough to remind you that it's fall! To keep this gluten-free, I used almond flour. Personally, I love the texture of almond flour baked goods, so I highly recommend it. One more thing -- Jacob said this is his favorite of all my recipes! To be fair, he is a HUGE birthday cake fan. As am I! It's a winner and I hope you enjoy!

Here's what you need for this White Chocolate Funfetti Pumpkin Birthday Cake:

Eggs
Pumpkin puree -- you can find this in the baking aisle of most grocery stores, just make sure it's not "pumpkin pie filling"
Cashew butter -- you could probably also use almond butter, but I haven't tested it
Maple syrup
Vanilla extract
Baking powder
Coconut sugar
Almond flour --
White chocolate chips
Rainbow funfetti sprinkles

CategoryDessert, Fall, Gluten Free, Holiday, Pumpkin, Seasonal

Yields1 Serving

Prep Time10 minsCook Time25 minsTotal Time35 mins

Ingredients:

2 Eggs

¼ cup Pumpkin Puree

¼ cup Cashew Butter

¼ cup Maple Syrup

1 tsp Vanilla Extract

1 tsp Baking Powder

2 tbsp Coconut Sugar

1 cup Almond Flour

½ cup White Chocolate Chips

2 tbsp Rainbow Funfetti Sprinkles

Directions:

Preheat oven to 350.

Add eggs into a large mixing bowl and whisk well. Add in pumpkin pure, cashew butter, maple syrup and vanilla. Mix again until well combined.

Add in baking powder, coconut sugar and flour. Mix well again until a thick batter forms.

Fold in chocolate chips and sprinkles. Mix.

Line an 8x8 baking dish with parchment paper and spray with non-stick spray (I use coconut oil). Fold batter into the dish and use a spatula / shake the dish to evenly distribute batter. Add a few extra white chocolate chips and sprinkles on top for good measure! Bake for 25 minutes. Let cool for 10 minutes and enjoy!

Follow me on Instagram for more healthy living inspiration @eatwellwithsari!

If you love fall and pumpkin recipes, check out these other festive gluten free recipes on the blog!

Ingredients