Gluten-Free Pumpkin Cake

Pumpkin Cake With Cinnamon Cream Cheese Frosting

Prep Time 20 mins –  Cook Time 1 hour -Total Time
1 hour hr 20 mins – Servings12 slices
this Pumpkin Cake With Cinnamon Cream Cheese Frosting is the best
kind of fall dessert. With all the flavor of a pumpkin spice latte, this vegan
cake will have you reaching for more than one slice..

Perhaps it’s our thoughts of the harvest or the roadside stands
with pumpkins and apples and cider… there’s something so cozy
about pumpkin spice throughout the fall that just makes you want
to curl up on those first chilly fall days and enjoy all the warmly
seasoned treats like this vegan pumpkin cake or pumpkin cream
cheese muffins

This dairy-free pumpkin cake is Soft, moist, and with just the right
amount of pumpkin spice seasoning,has a sweet, moist base swirled
with delicious pumpkin spice flavor. It’s then topped with an indulgent
cinnamon cream cheese frosting that’s so good, you’ll be licking it
right off the spoon. In fact, I’ve even used it to top vegan pumpkin
cupcakes for an extra punch of fall flavor.

Easy to Make: With a prep time of only 20 minutes, the pumpkin
cinnamon cake is easy enough for any beginner to whip up..
Delicious Flavor: The cake itself is sweet and cinnamony, but the
cream cheese frosting on top takes the rich and cozy flavor to a
whole new level.

Ingredients:
Pumpkin puree: Not to be confused with pumpkin pie filling,
the canned puree hasn’t been sweetened, which is what you
need for most vegan pumpkin desserts.

Vegan cream cheese: The kind you choose may alter the
texture of the frosting, so if at all possible, make sure to use
full-fat cream cheese for a thicker, creamier texture.

How to Make Vegan Pumpkin Cake
While there are two parts to this cinnamon cake, it only takes about
20 minutes of prep time to get everything together and ready.

Start by whisking together the milk and apple cider vinegar
and setting them aside about 5 minutes to create buttermilk.

In a large bowl, add all of the cake ingredients, including the
buttermilk. Mix well.

Cake Ingredients
2 cups all-purpose flour 240g
1 cup raw or cocout sugar 200g
2 tsp baking powder
½ tsp baking soda
2 tsp cinnamon
½ tsp nutmeg
¼ tsp salt

Liquids
½ cup vegan buttermilk dairy-free milk +
1 tablespoon apple cider vinegar
1 ½ cup pumpkin puree
½ cup neutral oil I used canola
2 tsp vanilla extract

Oil: Any neutral oil, like olive or avocado oil, will
work for the pumpkin cake. The only one you
should avoid is coconut oil, which will alter the
texture of the cake.

Cream Cheese Frosting
8 oz vegan cream cheese
1 ½ cup powdered sugar 170g
2 tsp vanilla bean paste or vanilla extract
¼ tsp ground cinnamon
1 pinch salt

Instructions
Line a cake pan (I used a square pan) with parchment
paper and spray lightly with oil.

Pumpkin cake mixture
Step 1: to a large bowl
Make the buttermilk and Combine the Ingredients. add all
of the ingredients including the buttermilk you mixed,
Then, stir the ingredients until everything is combined.

Step 2: Prepare the Pan. Pour the batter into a lined and greased
cake pan and smooth out the top. Bake until golden and then let it
cool fully.

Step 3: Make the Frosting & Frost the Cake. Mix together all of
the frosting ingredients with a handheld mixer until smooth. Once
the pumpkin cake is fully cooled, spread the cream cheese frosting

Bake the cake for 55-60 minutes at 350°F (175 °C).
While the cake is baking, whisk together the frosting ingredients.
Allow the cake to fully cool, then spread the cream cheese
frosting on top, slice, and enjoy!

Seasonings: Adjust the spices to your own taste preferences
and add more cinnamon or even a bit of pumpkin pie spice to
bring out extra warmth.

While there are two parts to this cinnamon cake, it only takes
about 20 minutes of prep time to get everything together.

For the Pumpkin cake m\ixture:
Step 1: Combine the Ingredients.
Make the buttermilk and add all of the ingredients, including
the buttermilk you mixed, to a large bowl. Then, stir the
ingredients until everything is combined.

Step 2: Prepare the Pan. Pour the batter into a lined and
greased cake pan and smooth out the top. Bake until golden
and then let it cool fully.

Step 3: Make the Frosting & Frost the Cake.
Mix together all of the frosting ingredients with a handheld
mixer until smooth.

Once the pumpkin cake is fully cooled, spread the cream
cheese frosting on top and serve.

Baking Time may vary depending on the size and shape
of your cake pan. So, keep a close eye during the final
moments.

Frosting the Cake: Make sure that the cake is fully
cooled before spreading the frosting on top. Otherwise,
it will melt and begin to slide off.

Grease Your Pan: You want to both line your cake pan
with parchment paper as well as grease it to make it
easier for the cake to come out and prevent tearing.

Storing the Cake: Once cooled, store the cake in an
airtight container in the fridge for up to 4 days. Let it
come to room temperature before enjoying it again.

If you need to make this recipe a day in advance,
make the cake and let it cool before wrapping
the cake pan with plastic wrap and storing it in the
refrigerator.

The next day, whip up the cinnamon cream cheese
frosting, spread it on, and serve.

Can you freeze vegan pumpkin cake?
Pumpkin cake is best frozen if it hasn’t been frosted.
So, if you need to make this cake in advance, freeze
it without slicing once cooled and store it in an airtight
container or freezer-safe bag.

Let it thaw in the fridge overnight when you’re ready,
and then frost it with the cinnamon cream cheese
frosting before serving.

Can you use homemade pumpkin puree? No. The water
is less in canned, and will affect the results. 

How do you know when your frosted pumpkin cake is done?
You know when pumpkin cake is done baking when the top
of the cake is golden brown and a toothpick inserted into the
middle of the cake comes out clean.