Vegan Pumpkin Cake (Oat and Almond Flour) with Cream Cheese Frosting
- Prep Time: 5
- Cook Time: 35
- Total Time: 40 minutes
Scale
Ingredients
Wet
- 2 flax eggs ( 2 tbsp ground flax + 5 tbsp water)
- 3/4 cup pumpkin puree
- 1/4 cup vegan milk
- 1/2 tsp vanilla
- 2 tbsp maple syrup
- 1/2 cup coconut sugar
- 2 tbsp oil of choice
Dry
- 1 1/2 cups + 2 tbsp oat flour (gluten free if needed)
- 1 cup almond flour
- 1 tbsp arrowroot starch (or sub cornstarch)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp pumpkin spice
- 1 tsp cinnamon
Cream Cheese Frosting
- 1 1/2 cups cashews (soaked 6+ hours)
- 2/3 cup thick vegan yogurt (coconut is best)
- 2-4 tbsp maple syrup
- 1/4 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.