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+ servings
5 from 4 votes

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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Prep: 15 mins
Cook: 45 mins
Total: 1 hr
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

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

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