Gluten-Free Pumpkin Cake with Vegan Cream Cheese Frosting

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

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!



Pumpkin Cake:

Vegan Cream Cheese Frosting:


  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.


  • 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.


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