Why do you need to make this Gluten-Free Vegan Pumpkin Cake? It’s:
- moist and fluffy
- bursting with toasty, subtly spiced, pumpkin flavour
- slathered with a delicious cream cheese frosting!
So excited about this pumpkin cake! I’ve been posting quite a few seasonal recipes recently (hello, Pecan Pie and Pumpkin Pie), and so I knew it was time to post a refined sugar free, gluten-free vegan pumpkin cake.
Not only is it much healthier than the traditional version, but it’s also seriously easy to make – it comes together in one bowl, requires only familiar ingredients (no flax eggs involved!), and is really versatile. You can use any type of oil you like, or use any type of sweetener you like.
The wonderfully fragrant, pumpkin-flavoured sponge is filled with a rich and creamy, perfectly sweet, slightly tart cream cheese frosting! The frosting is made using coconut whipped cream, lemon juice and maple syrup (or any other sweetener), and tastes deceptively like the real thing.
And you can get creative with decorations – I went with edible flowers, but other great toppings would be rose petals, desiccated coconut or chopped nuts!
For more pumpkin recipes, check out my:
- Pumpkin Pie
- Pumpkin Sage White Bean Hummus
- Creamy Pumpkin Chestnut Pasta
- Pumpkin Cranberry Quinoa Salad
- Chickpea Pumpkin Biryani
- Creamy Pumpkin Gnocchi Soup
- Miso Pumpkin Soup
- Pumpkin Chestnut Edamame Risotto
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
This Gluten-Free Vegan Pumpkin Cake is moist and fluffy, slathered with a delicious cream cheese frosting and refined sugar free.
- 8 tablespoons coconut oil (or sub olive or vegetable oil)
- 150 ml (2/3 cup) milk, any kind
- 6 tablespoons pumpkin purée
- 1 tablespoon vinegar (ensure gluten-free if necessary)
- 8 tablespoons maple syrup (or sub any other sweetener)
- 1 teaspoon vanilla extract
- Pinch of salt
- 150 g (1 1/4 cup) ground almonds
- 150 g (1 1/4 cup) gluten-free flour (or sub plain flour if not gluten-free)
- 4 teaspoons baking power (ensure gluten-free if necessary)
- 1/4 teaspoon bicarbonate of soda
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon mixed spice (or a mixture of nutmeg, cloves and cinnamon)
- 400 g (14oz) tin coconut milk*
- Juice of 1/2 lemon
- 3 tablespoons maple syrup (or sub any other sweetener)
- 1/2 teaspoon vanilla extract
Preheat oven to 180 degrees (350 degrees)
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if not using any other oil)
Once melted, add the milk to the same bowl along with the pumpkin purée, vinegar, maple syrup, vanilla, salt and ground almonds
Sift in the flour, baking powder, bicarbonate of soda, ginger, cinnamon and mixed spice
Divide mixture between two greased baking tins lined with baking paper (I used two 7inch/18cm baking tins)
Bake in oven for around 15 minutes until risen slightly and an inserted skewer comes out clean
Once out the oven, transfer cakes from baking tins onto a wired rack to leave them to cool completely before applying the frosting
You’ll need to keep your tin of coconut milk in the fridge overnight for the rich creamy bit to separate from the watery bit at the bottom. Make sure it is full fat coconut milk, otherwise this separation won’t happen and you won’t be able to make this cream!
Open the tin upside down – the coconut cream will be at the bottom and you can just pour off the watery liquid (save this for adding to soups or smoothies)
Place the thick, creamy part into a bowl
Add the lemon juice, maple syrup and vanilla extract
Use an electric whisk (or a manual one and a lot of elbow grease) to whip up the coconut cream until light and fluffy
Place one half of the cake onto a plate or cake stand, and spread half of the frosting onto it
Place the other half of the cake on top of that and use rest of the frosting to spread on top
Best when fresh, but keeps covered in the fridge for up to a few days
*You can alternatively use 200g (7oz) thick coconut yogurt
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