Gluten-Free Pumpkin Cake with Vegan Cream Cheese Frosting
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!
- 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
- 2/3 Cup Dark Brown Sugar Sweetener (or preferred dark or light brown sugar)
- 1/2 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
- 1/2 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
- Preheat the oven to 350°F.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and sweeteners.
- Add in the vanilla, prepared flax eggs, and oil to the center of the whisked flour and mix together until moist and crumbly.
- Now add in the full can of pumpkin puree and mix well to combine until you have a smooth, wet pumpkin batter.
- Grease a glass 9x13 inch baking dish and pour the cake batter in. Smooth it out to evenly fill the pan.
- Bake the cake in the preheated oven for 30-35 minutes, until a toothpick comes out clean.
- 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.
- 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.
- 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
Find it online: https://strengthandsunshine.com/gluten-free-pumpkin-cake-vegan/