Paleo Vegan Pumpkin Cake Balls

I found a recipe once for what was called paleo vegan pumpkin doughnuts and while they had some promise, they needed a lot of work. I’ve been tweaking and perfecting them each time I make them, and at this point, they are pretty different from the original recipe, and I think, much more tasty. I’m calling them paleo vegan pumpkin cake balls because the texture is much closer to cake than a doughnut and I don’t use a glaze on them (just a drizzling of maple syrup).

Paleo Vegan Pumpkin Cake Balls from Sisters Raising Sisters

With the Monkee’s egg allergies, I’m excited to make these for the whole family this Christmas morning so she can enjoy the same sweet treats as the rest of us!

They are quick and easy to make, but be careful, they will not last long!

First, the ingredients. You’ll need: almond flour, coconut flour, arrowroot powder, pumpkin puree, maple syrup, coconut oil, pumpkin pie spice, baking soda, salt, and vanilla.

Paleo Vegan Pumpkin Cake Balls - Ingredients

Mix the dry ingredients together making sure to get all the lumps out of the flours.

Paleo Vegan Pumpkin Cake Balls - Dry Ingredients

Add the wet ingredients and stir until you’ve got one big ball. It should be sticky but will still form into small balls. If you need, add more coconut flour.

Paleo Vegan Pumpkin Cake Balls - Mixed Batter
Form the dough into 1 1/2 inch balls. and place them on a lined cookie sheet. This recipe should make about 18 balls.

Paleo Vegan Pumpkin Cake Balls - Balls

Cook them in a 325 degree oven for about 20 minutes. You don’t want to under cook these or they’ll still just taste like dough. You’ll know they are done when have nice big cracks in the tops. 

Paleo Vegan Pumpkin Cake Balls - Cooked

I like to serve them with maple syrup drizzled overtop them, but if you want to keep them less sticky, they’ll be just as good with it left off (they also travel a little better than way). 

Paleo Vegan Pumpkin Cake Balls - Plated

As you can see, these are Baby Love approved!

Paleo Vegan Pumpkin Cake Balls - Taste Test from Baby Love

Now, here is the short version of my Paleo Vegan Pumpkin Cake Balls recipe:

Paleo Vegan Pumpkin Cake Balls
Yields 18
Write a review
Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
  1. 2 cups almond flour
  2. 1/2 cup coconut flour
  3. 2 tablespoons arrowroot powder
  4. 1 cup pumpkin puree
  5. 2/3 cup maple syrup
  6. 1 tablespoon coconut oil
  7. 1 1/2 tablespoons pumpkin pie spice
  8. 1/2 teaspoon baking soda
  9. 1/2 teaspoon salt
  10. 1 tablespoon vanilla
  1. Preheat oven to 325 degrees. Combine dry ingredients making sure to work out any lumps. Add wet ingredients and incorporate into a sticky dough. Form into 1 1/2 inch cake balls and place on lined cookie sheet. Bake for about 20 minutes. Serve drizzled with maple syrup.
Sisters Raising Sisters
 Check out the great blogs we share our posts with here.

If you like what you’re reading, we’d love for you to join our conversation on FacebookTwitterPinterest and Instagram 

 Be sure to sign up for our email list so you don’t miss a single post! 



  1. Thanks for tweaking the recipe so that it can be tasty and enjoyable.

  2. They look delicious and your daughter is darling!

  3. Yum, these look great! I love using almond flour.
    I’ll have to try these – thanks!

    Stopping by from the Clever Chicks Bog Hop! :)

Leave a Reply

Your email address will not be published. Required fields are marked *