This Oat Flour Pumpkin Cake with Coconut Sugar Frosting is the perfect cake for fall. I am not even gluten I love this cake. It is so insanely fluffy and the frosting is delicious. It is also pretty easy to make and made in one bowl and your blender.
For another delicious cake recipe try my salted caramel banana cake or my cinnamon cake.
Why you'll love this recipe
- It can easily be made vegan.
- It is easy to make.
- It is made with healthier ingredients and refined sugar free.
- Oat and almond flour keep this recipe gluten free.
- The coconut sugar frosting is to die for!
Ingredients for gluten free pumpkin cake
- eggs
- oil
- plant milk
- maple syrup
- vanilla
- oat flour
- almond flour
- arrowroot starch
- baking powder
- cinnamon
- butter
- sugar
Instructions for cake with blender frosting
Mix together batter.
Add batter to baking dish and bake.
Blend together frosting.
Frost and serve.
Substitutions
- eggs - can be subbed for flax eggs.
- butter - you can use real or vegan butter here.
- coconut sugar - this can be subbed with another granular sugar. I recommend brown sugar
- DO NOT substitute out the flours, this will negatively impact the texture of the cake.
Storage instructions
The extra cake can be stored in a sealed container in your fridge for up to 4 days.
Recipe FAQ
Yes, use a flax egg and vegan butter.
Its so easy! You just add all your frosting ingredients to your blender and blend.
Recipe pro-tips
Do not sub out the flours in this recipe, the recipe will not work.
I like to use a good quality grass fed butter for the best tasting frosting.
Other vegan cakes to try:
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Oat Flour Pumpkin Cake with Coconut Sugar Frosting
Ingredients
Wet
- 2 eggs
- ¾ cup pumpkin puree
- ¼ cup vegan milk
- ½ teaspoon vanilla
- 2 tablespoon maple syrup
- ½ cup coconut sugar
- 2 tablespoon oil of choice
Dry
- 1 ½ cups + 2 tablespoon oat flour gluten free if needed
- 1 cup almond flour
- 1 tablespoon arrowroot starch or sub cornstarch
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon pumpkin spice
- 1 teaspoon cinnamon
Coconut sugar frosting Frosting
- ½ cup butter - softened to room temp
- 1 cup coconut sugar
- ½ teaspoon vanilla exact
- 1-2 tablespoons milk
Instructions
- Preheat oven to 350 degrees.
- Mix together all of your wet ingredients including the set flax eggs in a large bowl until smooth. Pour in dry ingredients and mix.
- Pour batter into an 8x8 baking dish lined with parchment paper. Bake for 35-40 minutes.
- Let cake cool for at least 1 hours, otherwise the frosting will melt on the cake. I recommend popping the cake in the fridge for at least 15 minutes at the end of cooling to make sure it is completely cool.
- Add all frosting ingredients to a food processor or blender. Blend until smooth.
- Spread frosting on cake. Slice and enjoy.
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