{"id":9518,"date":"2026-07-05T15:47:50","date_gmt":"2026-07-05T19:47:50","guid":{"rendered":"https:\/\/www.jmcutlery.com\/wiz\/?p=9518"},"modified":"2026-07-07T15:33:06","modified_gmt":"2026-07-07T19:33:06","slug":"9518-2","status":"publish","type":"post","link":"https:\/\/www.jmcutlery.com\/wiz\/9518-2\/","title":{"rendered":"Gluten-Free Pumpkin Cake"},"content":{"rendered":"

Pumpkin Cake With Cinnamon Cream Cheese Frosting<\/span><\/p>\n

Prep Time <\/span>20 mins –\u00a0 Cook Time 1 hour -Total Time<\/span>
\n1 hour hr 20 mins – <\/span>Servings12 slices
\n<\/span>this Pumpkin Cake With Cinnamon Cream Cheese Frosting is the best
\nkind of fall dessert. With all the flavor of a pumpkin spice latte, this vegan
\ncake will have you reaching for more than one slice.<\/span>.<\/span>
\n
\nPerhaps it’s our thoughts of the harvest or the roadside stands
\nwith pumpkins and apples and cider… there\u2019s something so cozy
\nabout pumpkin spice throughout the fall that just makes you want
\nto curl up on those first chilly fall days and enjoy all the warmly
\nseasoned treats like this vegan pumpkin cake or pumpkin cream
\ncheese muffins<\/span><\/p>\n

 <\/p>\n

This dairy-free pumpkin cake is Soft, moist, and with just the right
\namount of pumpkin spice seasoning,has a sweet, moist base swirled
\nwith delicious pumpkin spice flavor. It\u2019s then topped with an indulgent
\ncinnamon cream cheese frosting that\u2019s so good, you\u2019ll be licking it
\nright off the spoon. In fact, I\u2019ve even used it to top vegan pumpkin
\ncupcakes for an extra punch of fall flavor.<\/span><\/p>\n

 <\/p>\n

Easy to Make: With a prep time of only 20 minutes, the pumpkin
\ncinnamon <\/span>cake is easy enough for any beginner to whip up..<\/span>
\nDelicious Flavor: The cake itself is sweet and cinnamony, but the
\ncream <\/span>cheese frosting on top takes the rich and cozy flavor to a
\nwhole new level.<\/span><\/p>\n

Ingredients:<\/span><\/strong>
\nPumpkin puree: Not to be confused with pumpkin pie filling,
\nthe canned puree hasn\u2019t been sweetened, which is what you
\nneed for most vegan pumpkin desserts.<\/span>
\n
\nVegan cream cheese: The kind you choose may alter the
\ntexture of the frosting, so if at all possible, make sure to use
\nfull-fat cream cheese for a thicker, creamier texture.<\/span><\/p>\n


\nHow to Make Vegan Pumpkin Cake<\/span><\/strong>
\nWhile there are two parts to this cinnamon cake, it only takes about <\/span>
\n20 minutes of prep time to get everything together and ready.<\/span><\/p>\n

Start by whisking together the milk and apple cider vinegar <\/span>
\nand setting them aside about 5 minutes to create buttermilk.<\/span>
\n
\nIn a large bowl, add all of the cake ingredients, including the <\/span>
\nbuttermilk. Mix well.<\/span><\/p>\n

Cake Ingredients<\/span><\/strong>
\n2 cups all-purpose flour 240g<\/span>
\n1 cup raw or cocout sugar 200g<\/span>
\n2 tsp baking powder<\/span>
\n\u00bd tsp baking soda<\/span>
\n2 tsp cinnamon<\/span>
\n\u00bd tsp nutmeg<\/span>
\n\u00bc tsp salt<\/span><\/p>\n

Liquids<\/span><\/strong>
\n\u00bd cup vegan buttermilk dairy-free milk + <\/span>
\n1 tablespoon apple cider vinegar<\/span>
\n1 \u00bd cup pumpkin puree<\/span>
\n\u00bd cup neutral oil I used canola<\/span>
\n2 tsp vanilla extract<\/span><\/p>\n

Oil: Any neutral oil, like olive or avocado oil, will
\nwork for the pumpkin cake. The only one you
\nshould avoid is coconut oil, which will alter the
\ntexture of the cake.<\/span><\/p>\n

 <\/p>\n

\"\"<\/p>\n


\nCream Cheese Frosting<\/span><\/strong>
\n8 oz vegan cream cheese<\/span>
\n1 \u00bd cup powdered sugar 170g<\/span>
\n2 tsp vanilla bean paste or vanilla extract<\/span>
\n\u00bc tsp ground cinnamon<\/span>
\n1 pinch salt<\/span><\/p>\n

Instructions
\nLine a cake pan (I used a square pan) with parchment
\npaper and spray lightly with oil.
\n<\/span><\/strong>
\nPumpkin cake mixture<\/span><\/strong>
\nStep 1:<\/strong> to a large bowl <\/span>
\nMake the buttermilk and Combine the Ingredients. add all <\/span>
\nof the ingredients including the buttermilk you mixed, <\/span>
\nThen, stir the ingredients until everything is combined.<\/span><\/p>\n

Step 2:<\/strong> Prepare the Pan. Pour the batter into a lined and greased <\/span>
\ncake pan and smooth out the top. Bake until golden and then let it <\/span>
\ncool fully.<\/span><\/p>\n

Step 3: Make the Frosting<\/strong> & Frost the Cake. Mix together all of <\/span>
\nthe frosting ingredients with a handheld mixer until smooth. Once <\/span>
\nthe pumpkin cake is fully cooled, spread the cream cheese frosting<\/span>
\n
\nBake the cake for 55-60 minutes at 350\u00b0F (175 \u00b0C).<\/strong><\/span>
\nWhile the cake is baking, whisk together the frosting ingredients.<\/span>
\nAllow the cake to fully cool, then spread the cream cheese <\/span>
\nfrosting on top, slice, and enjoy!<\/span><\/p>\n

Seasonings:<\/strong> Adjust the spices to your own taste preferences
\nand add more cinnamon or even a bit of pumpkin pie spice to
\nbring out extra warmth.<\/span>
\n
\n<\/span>While there are two parts to this cinnamon cake, it only takes
\nabout 20 minutes of prep time to get everything together.<\/span><\/p>\n

For the Pumpkin cake m\\ixture:<\/span><\/strong>
\nStep 1: Combine the Ingredients.
\nMake the buttermilk and add all of the ingredients, including
\nthe buttermilk you mixed, to a large bowl. Then, stir the
\ningredients until everything is combined.<\/span><\/p>\n

 <\/p>\n

Step 2: Prepare the Pan. Pour the batter into a lined and
\ngreased cake pan and smooth out the top. Bake until golden
\nand then let it cool fully.<\/span><\/p>\n

Step 3: Make the Frosting & Frost the Cake.
\nMix together all of the frosting ingredients with a handheld
\nmixer until smooth.<\/span><\/p>\n

Once the pumpkin cake is fully cooled, spread the cream<\/span>
\ncheese frosting on top and serve.<\/span><\/p>\n

Baking Time may vary depending on the size and shape
\nof your cake pan. So, keep a close eye during the final
\nmoments.<\/span>
\n
\nFrosting the Cake:<\/strong> Make sure that the cake is fully
\ncooled before spreading the frosting on top. Otherwise,
\nit will melt and begin to slide off.
\n<\/span>
\nGrease Your Pan:<\/strong> You want to both line your cake pan
\nwith parchment paper as well as grease it to make it
\neasier for the cake to come out and prevent tearing.<\/span>
\n
\nStoring the Cake: Once cooled, store the cake in an
\nairtight container in the fridge for up to 4 days. Let it
\ncome to room temperature before enjoying it again.<\/span><\/p>\n

\"\"<\/span><\/p>\n

If you need to make this recipe a day in advance,<\/span>
\nmake the cake and let it cool before wrapping<\/span>
\nthe cake pan with plastic wrap and storing it in the<\/span>
\nrefrigerator.<\/span><\/p>\n

The next day, whip up the cinnamon cream cheese<\/span>
\nfrosting, spread it on, and serve.<\/span><\/p>\n

Can you freeze vegan pumpkin cake?<\/span><\/strong>
\nPumpkin cake is best frozen if it hasn\u2019t been frosted.
\nSo, if you need to make this cake in advance, freeze
\nit without slicing once cooled and store it in an airtight
\ncontainer or freezer-safe bag.<\/span><\/p>\n

Let it thaw in the fridge overnight when you\u2019re ready,<\/span>
\nand then frost it with the cinnamon cream cheese<\/span>
\nfrosting before serving.<\/span><\/p>\n

Can you use homemade pumpkin puree? No.<\/strong> The water
\nis less in canned, <\/span>and will affect the results.\u00a0<\/span><\/p>\n

How do you know when your frosted pumpkin cake is done?<\/span>
\nYou know when pumpkin cake is done baking when the top <\/span>
\nof the cake is golden brown and a toothpick inserted into the <\/span>
\nmiddle of the cake comes out clean.<\/span><\/p>\n

 <\/p>\n

\n","protected":false},"excerpt":{"rendered":"

Pumpkin Cake With Cinnamon Cream Cheese Frosting Prep Time 20 mins –\u00a0 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 […]<\/p>\n","protected":false},"author":797,"featured_media":9564,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[92,440,18,63,17,45,74,521,1],"tags":[],"class_list":["post-9518","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all","category-appetizer","category-cakes","category-dairy-free","category-desserts","category-gluten-free","category-kosher-pareve","category-pastries","category-uncategorized"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/9518","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/users\/797"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/comments?post=9518"}],"version-history":[{"count":6,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/9518\/revisions"}],"predecessor-version":[{"id":9580,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/9518\/revisions\/9580"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media\/9564"}],"wp:attachment":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media?parent=9518"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/categories?post=9518"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/tags?post=9518"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}