This Vegan Pumpkin Cake (Oat & Almond flour) with Cream Cheese Frosting is perfect for those of us who love pumpkin desserts but want to eat a little healthier. Like all of my dessert recipes it is vegan, gluten free and refined sugar free. It is topped off with a dairy free cream cheese frosting and is so so good.
This vegan pumpkin cake is so good and made with good for you ingredients. Since it has blood sugar balancing fats and fiber it won't spike your blood sugar. Oat flour packs in fiber, and almond flour packs in healthy fats. This cake does have sugar in it, but it is unrefined and used with a much less heavy hand than most other dessert recipes.
One of the best parts about this recipe is the frosting. It is a dairy free cream cheese frosting made from cashews. Yogurt adds a cream cheese flavor and probiotics. This frosting just has a touch of maple syrup which I think is perfect, I think most frostings are way too sweet!
This recipe is very easy to make. The cake is made in one bowl, no mixer required. The frosting is also made in your blender so again, very simple. Even though this cake is super simple it is not lacking in flavor.
This vegan pumpkin cake with cream cheese frosting is
- easy to make
- healthy for you
- delicious
- perfect for fall, thanksgiving and the holidays
- gluten free
What ingredients do I need to make a vegan pumpkin cake with oat and almond flour?
- flax
- pumpkin puree
- milk
- vanilla
- maple syrup
- coconut sugar
- oil
- oat flour
- almond flour
- arrowroot starch
- baking powder
- baking soda
- pumpkin spice
- cinnamon
- cashews
- thick vegan yogurt
- coconut oil
- lemon
Other cake recipes to try:
If you make this vegan pumpkin cake (oat and almond flour) with cream cheese frosting, please leave me a review on this blog post. Also, give me a tag on instagram so I can repost you.
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Vegan Pumpkin Cake (Oat and Almond Flour) with Cream Cheese Frosting
- Prep Time: 5
- Cook Time: 35
- Total Time: 40 minutes
Ingredients
Wet
- 2 flax eggs ( 2 tbsp ground flax + 5 tbsp water)
- ¾ cup pumpkin puree
- ¼ cup vegan milk
- ½ tsp vanilla
- 2 tbsp maple syrup
- ½ cup coconut sugar
- 2 tbsp oil of choice
Dry
- 1 ½ cups + 2 tablespoon oat flour (gluten free if needed)
- 1 cup almond flour
- 1 tbsp arrowroot starch (or sub cornstarch)
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp pumpkin spice
- 1 tsp cinnamon
Cream Cheese Frosting
- 1 ½ cups cashews (soaked 6+ hours)
- ⅔ cup thick vegan yogurt (coconut is best)
- 2-4 tablespoon maple syrup
- ¼ cup melted coconut oil (do not sub another oil)
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Instructions
- Make your flax eggs by mixing flax and water. Let sit refrigerated for 10 minutes.
- 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 15 minutes.
- While cake is cooling make your frosting. Add all frosting ingredients to a blender and blend until smooth.
- Spread frosting on your cooled cake. Refrigerate for 10 minutes to set the frosting. Slice cake and enjoy.
jacquie
the cake looks wonderful and i like the idea of mixing flours. however, i do not have a blender and was wondering how it was without the frosting?
kroeder77
it is still delicious without frosting! If you don't have a blender you could also sub 3/4 cup cashew butter in place of the cashews, or use a store bought frosting