Autumn Oat, Pumpkin and Almond Cake

Course Dessert
Servings 1 cake


  • 1/4 cup unsalted butter softened
  • 1 cup plus 1 tablespoon light brown sugar
  • 3/4 cup sliced almonds
  • 1 1/4 cups finely ground almond meal
  • 1 cup gluten-free oat flour
  • 1/4 teaspoon salt
  • 6 eggs
  • 3/4 cup cups granulated sugar
  • 1/2 teaspoon cinnamon
  • 1/2 cup pureed pumpkin
  • 1/2 cup butter melted
  • 1/2 cup chopped dried figs
  • 1/4 cup powdered sugar
  • Vanilla Glaze
  • 4 tablespoons whole milk
  • 2 tablespoons sour cream
  • 1 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar


  1. In a small bowl, mix together 1/4 cup softened butter with 1/2 cup of the light brown sugar until smooth. Line the bottoms of two 8-inch cake pans with parchment paper and evenly dot the parchment paper with pea-sized pieces of the butter-brown sugar mixture. Sprinkle 1/2 cup of sliced almonds over the bottoms of the pans. Set the pans aside.
  2. Preheat the oven to 350 degrees Fahrenheit. In a medium bowl, stir together the almond meal, oat flour, and salt until combined. Set aside.
  3. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs, granulated sugar, cinnamon, and remaining 1/2 cup and 1 tablespoon of light brown sugar at medium high speed until the mixture doubles in volume, the color turns a very pale yellow, and when you lift the whisk above the mixture a steady silky ribbon of egg mixture falls from it, about 4 minutes.
  4. Remove the bowl from the stand mixture and sift a small amount of the almond oat mixture over the bowl (about 3 tablespoons), then fold it into the batter until combined. It is very important you fold it in and not stir it in, otherwise the cake will loose all of its volume. Repeat until all of the almond oat mixture is incorporated, leaving any big chunks of almonds left in the bottom of the sifter. Add the pumpkin, folding it into the batter until combined, then add the melted butter, and fold that in as well. Sprinkle the chopped dried figs into the batter, then evenly distribute the batter between the two cake pans.
  5. Bake in the oven until the cakes turn deep gold and spring away from the pan slightly, about 35 to 40 minutes. Turn the oven off and leave the oven door sad jar about 6 inches and allow them to cool in the oven for 30 minutes before running a spatula around the edge of the pan and removing them from the pan, allowing them to cool completely on a wire rack, with the sliced almond side facing up.
  6. To prepare the glaze, whisk together the milk and sour cream until smooth. Add the vanilla and whisk until combined. Add the powdered sugar and continue to whisk until a smooth glaze forms.
  7. Once the cake has cooled completely, drizzle about 1/2 cup of the glaze over one of the cakes. Place the other cake on top, and drizzle more glaze over it. Sprinkle the remaining 1/4 cup sliced almonds over the top of the cake and top with dusted powdered sugar. Serve immediately.