This Vegan Pumpkin Cake 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.
I love a good pumpkin recipe. For more yummy pumpkin recipes try my pumpkin chia pudding or my pumpkin oatmeal bars.
This gluten free pumpkin cake with oat and almond flour 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
Substitutions
- maple syrup - this can be subbed with honey.
- coconut sugar - brown sugar works as a good sub here.
- flax eggs - you can use real eggs.
- plant milk - real milk works here.
Recipe FAQ
No, I do not suggest making any substitutions to the flours in this recipe.
Recipe Pro-Tips
I am not even vegan but I love baking with flax eggs because they are so much cheaper. I highly suggest trying them out because who wants to waste a good quality egg baking?
Other cake recipes to try:
If you make this Vegan Pumpkin Cake 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.
Tag me on Instagram so I can repost you!
Vegan Pumpkin Cake with Cream Cheese Frosting
Ingredients
Wet
- 2 flax eggs 2 tablespoon ground flax + 5 tablespoon water
- 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
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 tablespoon lemon juice
- 1 teaspoon 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.
Christy Ghaffari says
“Thick vegan yogurt” - means more like a Greek style yogurt or would So Delicious Coconut plain yogurt be thick enough?
Kristi says
I am not familiar with that brand but usually coconut yogurt works because it tends to be thicker. I used cocojune coconut for this.
jacquie says
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 says
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