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Home » Dessert » Gluten-Free Pumpkin Cake with Vegan Cream Cheese Frosting

Gluten-Free Pumpkin Cake with Vegan Cream Cheese Frosting

Published: Sep 26, 2021 by Rebecca Pytell · This post may contain affiliate links.

Jump to Recipe
gluten-free pumpkin cake with image text
collage image of gluten-free pumpkin cake

Easy and so delicious, this Gluten-Free Pumpkin Cake with Vegan Cream Cheese Frosting is a must-make seasonal treat! Fluffy, moist, and tender, this one-bowl single-layer cake is just 10 ingredients and bakes in 30 minutes! An allergy-free and kid-friendly dessert that's loaded with pumpkin, spice, and cozy autumn vibes!

slice of gluten-free pumpkin cake on plate with fork bite

This isn't just your typical pumpkin cake, these super easy, moist, and perfectly delicious gluten-free pumpkin cake is everything you love about Fall, slathered with a thick tangy, sweet layer of vegan cream cheese frosting and a few sprinkles to amp up the festive vibes (what's cake without some sprinkles?!) It's a simple "dump-and-bake" type of recipe with just 10 ingredients! A little whisking, mixing and spreading in your cake pan. Let the oven to some (deliciously smelling magic) and you're on your way to the pumpkin party!

fresh slice of gluten-free pumpkin cake

Why You'll Love This Easy Pumpkin Sheet Cake Recipe

Pumpkin cake is a staple dessert recipe you should have in your back pocket. It's perfect for autumn parties, bake sales, potlucks, and Thanksgiving holidays! Making it safe for everyone to enjoy isn't a problem either! This no-fail recipe is...

  • Gluten-Free
  • Vegan
  • Allergy-free (Dairy-Free, Soy-Free, Egg-Free, Nut-Free, Peanut-Free, Wheat-Free, Sesame-Free, Coconut-Free, Corn-Free)
  • Sugar-Free or Low-Sugar
  • Packed with Real Pumpkin
  • Kid-Friendly
  • One-Bowl, Just 10 Ingredients
  • Quick & Easy, Bakes in 10 Minutes
  • Make-Ahead & Freezer-Friendly

Ingredients For Gluten-Free Pumpkin Cake

ingredients for gluten-free pumpkin cake recipe

  • Gluten-Free Baking Flour + Baking Powder + Baking Soda: You can use a hearty gluten-free baking flour or all-purpose flour. Gluten-free flour brands vary, so if using baking/cake flour, go with Bob's Red Mill as this blend is strong enough for the wet pumpkin in this recipe. Add some extra baking powder and baking soda for lift and fluffiness to the tender cake crumb!
  • Granulated Sweetener: You can use your choice of granulated white sugar sweetener which balances out the dark brown sugar.
  • Dark Brown Sugar Sweetener: I like to use dark brown sugar in cozy bakes like a pumpkin dessert due to the stronger molasses flavor. You can use a light brown sugar sweetener though. Whatever you have on hand works! The brown sugar sweetener keeps this cake nice and soft with a rich, deep sweetness!
    • You can add a teaspoon or two of molasses to sugar-free brown sugar, like Swerve, for a "dark" brown sugar.
  • Flax Eggs: Flax eggs are the perfect healthy binder for this vegan cake recipe! They keep the cake light, while still doing the job of strong binding without the need for eggs.
  • Pumpkin Pie Spice: Make your own mixture of pumpkin pie spice with this recipe or you can go with a store-bought mix. I always like to add EXTRA cinnamon though to my batter! If you don't care for one of the spices in pumpkin pie spice, you can easily modify the quantities of ground nutmeg, cloves, allspice, and ginger to your tastes!
  • Vanilla Extract: Some background notes of vanilla are always delicious in a simple cake. You can even use some maple extract for an extra hint of autumn comfort!
  • Oil: A neutral flavor oil will keep this vegan cake moist while helping to provide the right amount of structure to the tender soft crumb.
  • Pumpkin: If we didn't have pumpkin, this wouldn't be pumpkin cake! You only need 1 full 15 ounces can of pure pumpkin puree. Crack it open and scoop it into your mixing bowl!
    • If you want to use homemade pumpkin puree, make sure it's not too watery. If your puree has high moisture, you will want to add a few extra tablespoons of gluten-free flour to your cake batter.

Vegan Cream Cheese Frosting

Pairing the single-layer pumpkin cake with a topping of sweet and tangy cream cheese frosting is more than a delicious idea, it's essential! Similar to carrot cake, cream cheese frosting is a great option for "not-too-sweet" cakes. You can whip up the frosting while the cake is baking using this recipe which is just a mixture of dairy-free cream cheese and butter, powdered sugar sweetener of choice, and a dash of vanilla (or maple!)

How To Make A Vegan Gluten-Free Pumpkin Cake

process steps for making gluten-free pumpkin cake batter

  1. Add the flour, baking powder, baking soda, spices, and sweeteners to a large mixing bowl.
  2. Whisk together until uniform and smooth.
  3. Make a well in the center of the bowl and add in the flax eggs, oil, and vanilla.
  4. Mix the wet ingredients into the dry until you get a moist crumbly batter.
  5. Now add in the full can of pumpkin.
  6. Mix until thick and smooth.

Baking & Frosting The Single Layer Pumpkin Cake

process steps for baking and frosting pumpkin cake

  1. Pour the batter into a greased 9x13 baking dish and smooth out the top.
  2. Bake the cake at 350°F for 30 minutes.
  3. Remove your cake and let it cool completely.
  4. Frost your cake and add festive sprinkles if desired!

How To Modify For A Different Baking Pan

  • 8x11 Baking Dish: You can use a smaller baking dish, just note that the baking time may need to increase by about 5 minutes so that the middle of the cake bakes. This cake will be taller.
  • Classic Texas Sheet Cake: To make a classic Texas sheet cake, you can spread the batter in your 18x13 inch sheet pan (jelly roll pan) and bake according to directions, but decrease the baking time to 22-25 minutes.
  • Square or Round Cake: To bake the cake in a square 8x8 pan, you can divide the batter between two pans and bake. You can also use two 9 or 8 inch round pans and make this single-layer cake, a double-layer cake. Make an extra batch of frosting if so!
  • Cupcakes: This batter will give you about 20-24 standard cupcakes. Bake the cupcakes for about 18-20 minutes, or until a toothpick comes out clean!

vegan pumpkin cake in glass pan with slice of pumpkin cake on white plate

How To Frost The Cake

While the cake is baking, you can prepare your dairy-free cream cheese frosting, by creaming together the vegan butter, cream cheese, adding the powdered sugar and vanilla extract until thick and smooth. When the cake is done and cooling, the frosting can also be chilled so everything is ready to be frosted.

Spread a thick layer of frosting on the cooled cake and then top with orange sprinkles or other festive candies if you'd like! make sure to add them while the frosting is still wet and not set.

Storing & Freezing Instructions

  • Storage: You can store any leftover cake in the fridge in a covered container for 5-6 days. You can serve the cake chilled from the fridge (the way I love it!) or bring it to room temperature first.
  • Make-Ahead: You can bake and frost the cake ahead of time, ideally within 2 days of serving. Store it in the fridge like you would any leftovers.
  • Freezing Instructions: You can bake and freeze the unfrosted cake for up to 6 months. Let it defrost in the fridge overnight before frosting and serving. If you plan on freezing the frosted cake, I recommend slicing it beforehand and using it within 3 months for quality.

More Delicious Gluten-Free Pumpkin Recipes:

  • Pumpkin Bread
  • Pumpkin Spice Coffee Cake
  • Soft Pumpkin Chocolate Chip Cookies
  • Pumpkin Donuts Holes
  • Starbucks Pumpkin Scones
  • Starbucks Pumpkin Cream Cheese Muffins

overhead view of square slice of pumpkin cake

Print

Gluten-Free Pumpkin Cake with Vegan Cream Cheese Frosting

slice of gluten-free pumpkin cake on plate with fork bite
Print Recipe

★★★★★

5 from 6 reviews

Easy and so delicious, this Gluten-Free Pumpkin Cake with Vegan Cream Cheese Frosting is a must-make seasonal treat! Fluffy, moist, and tender, this one-bowl single-layer cake is just 10 ingredients and bakes in 30 minutes! An allergy-free and kid-friendly dessert that's loaded with pumpkin, spice, and cozy autumn vibes!

  • Author: Rebecca Pytell
  • Prep Time: 10 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 40 minutes
  • Yield: 15 Servings 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Ingredients

Scale

Pumpkin Cake:

  • 2 Cups Gluten-Free Baking Flour
  • 2 Tsp Baking Powder
  • 1 Tsp Baking Soda
  • 2 Tsp Pumpkin Pie Spice
  • ⅔ Cup Dark Brown Sugar Sweetener (or preferred dark or light brown sugar)
  • ½ Cup Granulated Sweetener (or preferred granulated sugar)
  • 1 Tsp Pure Madagascar Bourbon Vanilla Extract (or Maple Extract)
  • 2 Flax Eggs (2 TB Milled Flax Seed + 4 TB Water)
  • 1 15 oz Can Pure Pumpkin Puree
  • ½ Cup Neutral Flavor Oil

Vegan Cream Cheese Frosting:

  • 8 oz Plain Vegan/Allergy-Free Cream Cheese (softened)
  • 1 Stick Vegan/Allergy-Free Butter (cubed, softened)
  • 4 Cups Powdered Sweetener (or preferred powdered sugar)
  • 1 Tsp Pure Madagascar Bourbon Vanilla Extract
  • Allergy-Free Orange Sprinkles (optional)

Instructions

  1. Preheat the oven to 350°F.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and sweeteners.
  3. Add in the vanilla, prepared flax eggs, and oil to the center of the whisked flour and mix together until moist and crumbly.
  4. Now add in the full can of pumpkin puree and mix well to combine until you have a smooth, wet pumpkin batter.
  5. Grease a glass 9x13 inch baking dish and pour the cake batter in. Smooth it out to evenly fill the pan.
  6. Bake the cake in the preheated oven for 30-35 minutes, until a toothpick comes out clean.
  7. Make the frosting, combine the softened cream cheese and butter in a stand mixer or a large bowl using an electric hand mixer. Beat the cream cheese and butter together until combined before slowly adding in the vanilla and powdered sweetener, whipping the frosting together until fully combined.
  8. Once the cake is cool, spread the frosting over the top and add sprinkles or decorations if desired. Chill the cake for a few minutes to allow the frosting to set and make cutting easier.
  9. Cut into 15 squares and serve chilled or at room temperature.

Notes

  • Storage: You can store any leftover cake in the fridge in a covered container for 5-6 days.
  • Make-Ahead: You can bake and frost the cake ahead of time, ideally within 2 days of serving. Store it in the fridge like you would any leftovers.
  • Freezing Instructions: You can bake and freeze the unfrosted cake for up to 6 months. Let it defrost in the fridge overnight before frosting and serving. If you plan on freezing the frosted cake, I recommend slicing it beforehand and using it within 3 months for quality.
  • Frosting: If you don't want cream cheese frosting, you can use a delicious vegan vanilla buttercream instead.

Nutrition

  • Serving Size: 1 Serving

Keywords: pumpkin cake, pumpkin sheet cake, gluten-free pumpkin cake, vegan pumpkin cake, pumpkin cake with cream cheese frosting

Did you make this recipe?

Tag @rebeccagf666 on Instagram and hashtag it #strengthandsunshine

slice of pumpkin cake with pumpkin decoration

So basically, pumpkin cake is just a sweeter version of pumpkin bread! Lucky for you, both can be healthy, gluten-free, vegan, and allergy-free, but no one will ever know!

So tell me:

+ Do you like making your own pumpkin puree or are you a diehard canned person? 

———————————————-

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Related

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Vegan Broccoli Cheddar Soup (Gluten-Free, Allergy-Free) »

Reader Interactions

Comments

  1. Helen

    October 06, 2021 at 2:35 pm

    Your Gluten-Free Pumpkin Cake looks delicious! I'm going to love it with that frosting!

    ★★★★★

    Reply
    • Rebecca Pytell

      October 06, 2021 at 4:29 pm

      Enjoy!

      Reply
  2. Chandice Probst

    October 03, 2021 at 12:22 am

    Such a delicious recipe and I love that everyone can enjoy it together!! Simple to make but great!

    ★★★★★

    Reply
    • Rebecca Pytell

      October 03, 2021 at 6:33 am

      When you need a last-minute treat!

      Reply
  3. Kaybee

    September 30, 2021 at 12:32 pm

    This looks amazing! I love that I can share it with all my gluten-sensitive friends and don't have to make something special for them. We all can share this gluten-free vegan pumpkin cake!

    ★★★★★

    Reply
    • Rebecca Pytell

      September 30, 2021 at 12:59 pm

      Everyone will love this easy cake!

      Reply
  4. Braghan

    September 30, 2021 at 7:48 am

    This looks like the perfect dessert to make for my neighbor who is vegan!

    ★★★★★

    Reply
    • Rebecca Pytell

      September 30, 2021 at 10:12 am

      They'll love a surprise fall treat!

      Although, just because a recipe is vegan, doesn't mean it's only for vegans.

      Reply
  5. Erin

    September 30, 2021 at 7:13 am

    I'm just getting into vegan baking, I can't wait to try this recipe!

    Reply
    • Rebecca Pytell

      September 30, 2021 at 7:19 am

      This cake is super easy to start!

      Reply
  6. Michele Morin

    September 29, 2021 at 8:15 am

    Pumpkin and cream cheese are perfect together!

    Reply
    • Rebecca Pytell

      September 29, 2021 at 1:12 pm

      Sweet with the perfect tang!

      Reply
  7. Kevin

    September 27, 2021 at 12:11 pm

    Rebecca, these pumpkin squares look moist and sweetylicious. Can't believe it's Vegan. The food explora in me finds the flax"eggs" interesting. Never used it, but am enticed to explore its use in one of my recipes.

    ★★★★★

    Reply
    • Rebecca Pytell

      September 27, 2021 at 5:59 pm

      The OG vegan egg replacment!

      Reply
  8. Josie

    September 27, 2021 at 9:59 am

    This looks amazing, I can't wait to try the recipe. I love pumpkin cakes during the fall.

    Reply
    • Rebecca Pytell

      September 27, 2021 at 5:58 pm

      They are a must!

      Reply
  9. Kathreece

    September 27, 2021 at 8:31 am

    can't wait to try this! thank you very much!

    ★★★★★

    Reply
    • Rebecca Pytell

      September 27, 2021 at 9:04 am

      Awesome, enjoy!

      Reply
  10. Kari

    September 27, 2021 at 8:13 am

    Right in time for fall! Looks fantastic! I have to use flax eggs quite a bit because my husband is allergic actual eggs. I’ll have to try this one out on him!

    Reply
    • Rebecca Pytell

      September 27, 2021 at 9:03 am

      They work beautifully in this cake!

      Reply
  11. Kate

    September 27, 2021 at 8:08 am

    This looks absolutely delicious. Perfect for fall!

    Reply
    • Rebecca Pytell

      September 27, 2021 at 9:03 am

      Enjoy!

      Reply

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Hey there, welcome to Strength and Sunshine! I’m Rebecca and I'm so glad you're here! This is your go-to destination for delicious, fun, and (mostly) healthy gluten-free and allergy-free recipes, tips & tricks, advice, as well as celiac and food allergy coaching services! More about me



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