Gluten-Free Butter Pecan Cake

A gluten-free butter pecan cake with cream cheese frosting is still in my heart. I thought it wasn’t possible, but I proved myself wrong. This lovely layer cake is a nut-lover dream and makes a great addition to any holiday table. Within, you have rich cake layers, studded with toasted butter pecans, separated by a traditional cream cheese frosting. But why stop there, I decked out this killer cake, (which also happens to be gluten-free), with more fresh chopped pecans to maximize the nutty flavor, making each bite truly nutrageous.

butter pecan cake

I’ve always been a pecan fan, and like almonds, I love the flavor and versatility that pecans can bring to both sweet and savory recipes. Fall is the start of pecan season in my household, and they start showing up in recipes, even more often, as the holiday’s approach.  So I’m marking this wonderful time of year with this memorable cake I can’t seem to stop making. The unique richness of this butter pecan cake comes from a blend of traditional gluten-free flour and flavorful pecan flour. Unlike most common layer cakes, pecan flour adds a hearty, nut flavor creating incredible texture.

butter pecan cake

Pecan Flour

Pecan flour is a baking flour that makes an excellent substitute for any normal wheat or other type of flour. My go-to pecan flour brand is one made by Schermer Pecans. I love supporting family businesses, and Schermer has harvested from Georgia orchards that have been in their family for over 70 years. Their pecan flour, like their pecans, is truly exceptional. Naturally gluten and grain-free, there are no additives mixed into their flour, just their incredible pecans to keep the flavor fresh and nutty. Schermer’s pecan flour has been “defatted in making pecan oil, so it is a genuine flour“.  So, if you’re a baker, this flour is great for making cookies, brownies, pancakes, and many otherwise traditional recipes.

butter pecan cake

Unique Flavor

Besides being a great healthy option for cooking and baking, pecan flour also offers a lovely, unique flavor profile that can elevate almost any recipe to a whole new playing field. With an earthy and nutty flavor, pecan flour can be used in savory and sweet dishes alike. And pecan flour also pairs particularly well with the quintessential flavors of the fall/winter seasons: cinnamon, nutmeg, ginger, and pumpkin.

butter pecan cake

While pecan flour is higher in fat content than wheat flour, it is mostly made up of unsaturated fat. Unsaturated fats are good for the heart and can help lower bad cholesterol. Nut meal is also high in fiber, which is another key to great heart health.

This butter pecan cake is a true beauty when presented at a holiday meal such as Thanksgiving or Christmas, but don’t let that deter you from making it sooner, it’s a fantastic cake when a little butter pecan flavor is what you are longing for.

butter pecan cake

About the Author

Andrea Potischman

I am a professionally trained NYC chef turned CA mom and food blogger. I post about real food, with doable ingredient lists that are family friendly.

4 thoughts on "Gluten-Free Butter Pecan Cake"

  1. Avatar photo Dorothy says:

    I can’t wait to make this cake. Thank you!

    1. Dorothy, you are lovely to say that. I hope you enjoy it! Happy baking.

  2. Avatar photo Tina R says:

    I was looking for a gluten and dairy free butter pecan recipe for my nephew’s wedding that is coming up. As I don’t usually bake with gluten or lactose free products, I wanted to try the recipe before the wedding. I made the cake yesterday and my nephew and his fiance loved it! Neither of them would have guessed it was gluten or dairy free. I used lactose free products for all the dairy options, except the buttermilk (I made my own) and had no issues! Great recipe!

    1. Hi Tina. Thank you for your lovely message! I am thrilled you made and enjoyed this cake. Such a fun recipe to develop. Keep on cooking and baking.

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