Vegan Gluten Free Pumpkin Cake Recipe

March 13, 2023 Post a Comment

PumpkinPoundCake7 From Scratch Fast Recipes & meals from scratch for busy cooks! from fromscratchfast.com

Ingredients

This vegan gluten free pumpkin cake is a great dessert to enjoy, and it's made with simple ingredients that are easy to find and make. For the cake, you will need: 1 cup gluten free oat flour, 1/2 cup coconut sugar, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon allspice, 1/8 teaspoon ground nutmeg, 1/2 cup canned pumpkin, 1/2 cup coconut oil, melted, 1/4 cup coconut milk, 1 teaspoon vanilla extract, and 2 tablespoons maple syrup. For the frosting, you will need: 1/4 cup vegan butter, softened, 1/2 cup vegan cream cheese, 1/2 cup powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt.

Instructions

To make the vegan gluten free pumpkin cake, preheat the oven to 350°F and grease a 9-inch round cake pan with oil. In a large bowl, whisk together the oat flour, coconut sugar, baking powder, baking soda, salt, cinnamon, ginger, allspice, and nutmeg. In a separate bowl, whisk together the pumpkin, coconut oil, coconut milk, vanilla extract, and maple syrup. Add the wet ingredients to the dry ingredients and stir until combined. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely before frosting.

To make the frosting, in a medium bowl, beat together the vegan butter, cream cheese, powdered sugar, vanilla extract, and salt until light and fluffy. Spread the frosting over the cooled cake and enjoy.

Nutrition

This vegan gluten free pumpkin cake is full of healthy ingredients, so it is a great alternative to traditional cakes. Each slice of cake contains about 300 calories, 17 grams of fat, 27 grams of carbs, and 5 grams of protein. It is also a great source of fiber, vitamins, and minerals. It is not a low-calorie or low-fat dessert, but it is a healthier alternative to traditional cakes.

Tips for Making this Recipe

This vegan gluten free pumpkin cake is easy to make and tastes delicious. Here are a few tips to make the perfect cake:

Make sure to use gluten free oat flour, as regular oat flour will not work.
This recipe calls for canned pumpkin, but you can also use fresh pumpkin puree.
Measure the ingredients accurately for the best results.
If the batter is too thick, add a little more coconut milk to thin it out.
Let the cake cool completely before frosting.
Store the cake in an airtight container in the refrigerator for up to 5 days.

Variations

This vegan gluten free pumpkin cake can be customized in many ways. Here are a few ideas:

Add a few tablespoons of cocoa powder to the batter for a chocolate pumpkin cake.
Stir in some chopped nuts or dried fruit to the batter for a crunchy or chewy texture.
Add a few tablespoons of pumpkin spice or cinnamon to the frosting for extra flavor.
Top the cake with vegan whipped cream or vegan chocolate chips.
Swap out the coconut milk for almond milk or oat milk.
Replace the vegan butter with coconut oil.

This vegan gluten free pumpkin cake is a delicious dessert that is perfect for fall. It is easy to make and is sure to please a crowd. Enjoy!