Vegan Pumpkin Cake with Cream Cheese Frosting
This Vegan Pumpkin Cake (Oat and Almond Flour) with Cream Cheese Frosting is the perfect healthier cake for fall.
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.
Notes
This cake makes 9 good size pieces of cake.
Nutrition
Calories: 439kcalCarbohydrates: 41gProtein: 11gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 2mgSodium: 199mgPotassium: 330mgFiber: 5gSugar: 15gVitamin A: 3197IUVitamin C: 2mgCalcium: 153mgIron: 3mg
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