It’s the first day of October, and that can mean only one thing…Pumpkin time! Yes, it’s that time once again when we grab our mixers, measuring cups, and a few cans of Pumpkin purée, all in the name of sweet, delicious, baked-up pumpkin goodies and treats.

In all honesty, this may be the most exciting part of autumn! Think about it, how cool is it to find, create, and then serve an over-the-top pumpkin treat that your friends and family has never seen before? To me, that’s probably the greatest and most exciting surprise of fall!

Today’s recipe is just that! Baked up sweet, with the amazing aroma of pumpkin, this dish has a surprise that would knock the socks off of any ghoul or ghost. What’s that surprise, you say? Not only is this cake completely flour-free, it’s made from Quinoa! How cool is that?! Enough talk, let’s bake some Pumpkin Quinoa Cake!

2/3 cup Honeyville Organic Quinoa
1 1/3 cup Water
1/4 cup Milk
1 cup Pumpkin Purée
3 Eggs
1 tsp Vanilla
3/4 cup Butter, melted
1 1/2 cups Sugar
1/2 tsp Nutmeg
2 tsp Cinnamon
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt

Pumpkin Spice Frosting:
1/2 cup Butter, softened
1/3 cup Heavy Cream
1/2 tsp Vanilla
1/2 tsp Pumpkin Pie Spice
2 2/3 cup Powdered Sugar

First, you need to boil your quinoa.


In a large saucepan, combine quinoa and water and bring to a boil. Cover, reduce to a simmer, and cook for 10 minutes. Turn off heat and leave covered for an additional 10 minutes.


Using your BOSCH Food Processor attachment, blend milk, eggs, vanilla, and pumpkin.


Add quinoa and butter, ad blend until mixture is smooth. You may still have some quinoa that doesn’t get ground up completely, and that’s perfectly fine.

Preheat oven to 350 degrees.


In a large bowl, whisk together sugar, nutmeg, cinnamon, baking powder, baking soda, and salt.


Add wet ingredients to dry ingredients and mix until a very runny batter forms.


Pour batter into an 8 inch cake pan, or divide and pour evenly into two cake pans if you’re making a double-layer cake.


Bake at 350 degrees for 55-60 minutes. Remove, and allow to cool completely in the pan.


While cake is cooling, make your frosting by combining butter, heavy cream, vanilla, pumpkin pie spice, and powdered sugar in a large bowl and mixing together with an electric hand mixer until a soft frosting forms.


Gently spread frosting over the top of the cake. Place in refrigerator to allow to set up for 1 hour before serving.


This cake is everything you love about pumpkin treats without all the gluten! The sweet aroma of baked pumpkin will fill your entire kitchen, and the amazing taste and texture you’ll experience with each bite will leave your craving more. The pumpkin spice frosting is completely out of this world and the perfect addition to this great fall-time dish!


Pumpkin season is officially underway, and what better way to kick it off than with this amazing cake!