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Brown Butter Pumpkin Cake Recipe

Experimenting with fall flavors is one of the greatest joys of the season and this deliciously moist brown butter pumpkin cake brings together all the comforting favorites. Serve it up à la mode as a sweet dessert or have a slice for breakfast with your favorite latte!


⅓ cup Navitas Organics Grain-Free Flour

⅔cup cassava flour

⅜ cup almond flour

¼ cup tapioca flour

⅜ cup organic cane sugar

⅜ cup coconut sugar

1 cup canned pumpkin

4 oz. unsalted butter

¾ tsp. ground cinnamon

⅛ tsp. freshly grated nutmeg

¼ tsp. ginger powder

½ tsp. salt

½ tsp. baking soda

3 eggs at room temperature

Zest of 1 orange

1 Tbsp. fresh orange juice

Powdered sugar, for dusting


Preheat oven to 350 degrees F.

Butter a bundt pan.

Melt the butter and brown by cooking a few minutes until foamy, smells nutty, and begins to turn golden brown. Set aside to cool.

Measure out dry ingredients in a large bowl and mix. Add pumpkin, lightly beaten eggs, orange zest, orange juice, and cooled brown butter. Stir to combine. Pour in bundt pan and level batter out. Bake for about 40 minutes until golden in color and toothpick inserted into the center comes out clean.

Remove from oven and place on cooling rack. After about 15 minutes, invert onto rack and dust with powdered sugar.

Makes 1 cake


Submitted by Gabriela Wells |  @alittlesweetlife