Vegan Pumpkin Cake
by: claire cary
This vegan pumpkin cake is moist, tender, full of pumpkin spice and perfect for fall. This recipe is completely gluten free and topped with a simple dairy free cream cheese frosting. Perfect for all of your Fall baking needs!
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12
Ingredients
Wet
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 2 tablespoons maple syrup
- ¼ cup soy milk
- 3 tablespoons oil
- 1 ½ teaspoons vanilla
- 1 teaspoon apple cider vinegar
Dry
- 1 cup gluten free all purpose flour
- 1 cup oat flour
- ⅔ cup blanched almond flour
- 1 ¼ teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 2 ¼ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
Cream cheese frosting
- 8 ounces dairy free cream cheese
- ¼ cup vegan butter
- 1 1/2-2 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon or more, to taste
- pinch of salt about 1/8 teaspoon
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Grease and line an 8x8 square pan with parchment paper and set aside.
- In a large mixing bowl, whisk together all wet ingredients.
- Add in the dry ingredients, making sure to spoon and level the flour, don't scoop from the bag.
- Whisk until you get a smooth batter, it will be quite thick.
- Transfer to your prepared pan and smooth out the top.
- Bake for 48-55 minutes or until a toothpick comes out clean.
- Let cool in the pan for 10-15 minutes, then flip onto a wire rack to finish cooling.
- Meanwhile, prep the frosting.
- Add the softened butter and cream cheese to a bowl and beat together for about 2 minutes.
- Beat in the powdered sugar, followed by the vanilla, cinnamon and salt. If it is too thin, add more sugar, if it's too thick, add a few teaspoons of soy milk.
- When the cake has cooled completely, frost and slice into 12 squares and enjoy!
- You can also omit the frosting for a slightly lighter and healthier version and serve with some whipped cream and cinnamon.
Notes
For larger servings, slice into 9 squares, or 16 for smaller.
If you are not gluten free, you can sub the GF all purpose flour for regular all purpose flour, but I don't recommend any subs for the oat and almond flours.
You can try subbing the white sugar for coconut sugar for a refined sugar free option, but keep in mind the color will be much darker and the texture may be a bit different.
Serving: 1slice / Calories: 337kcal / Carbohydrates: 49g / Protein: 5g / Fat: 13g / Fiber: 4g / Sugar: 29g
