Delicious Gluten-Free Vegan Pumpkin Cake Recipe

Looking for a delightful dessert that caters to your dietary needs? This gluten-free vegan pumpkin cake is the answer. Perfectly moist and spiced just right, it’s an ideal treat for fall gatherings or any time you crave something sweet and comforting. With its warm flavors and rich texture, this cake is sure to impress everyone at the table, whether they’re gluten-free or not.

Imagine sinking your fork into a slice of this pumpkin cake, where the natural sweetness of pumpkin meets aromatic spices like cinnamon and nutmeg. It’s not just a dessert; it’s an experience that embodies the essence of the season.

This cake is a breeze to make, requiring simple ingredients and just one bowl to mix everything together. Plus, you can easily whip it up in a 9×13 baking pan, making it perfect for feeding a crowd or enjoying leftovers throughout the week.

Easy and Flavorful Gluten-Free Vegan Pumpkin Cake

Gluten-free vegan pumpkin cake in a baking pan with frosting and decorative autumn elements.

This gluten-free vegan pumpkin cake is moist, fluffy, and packed with the warm flavors of fall. It’s sweetened naturally and topped with a delightful frosting, making it an irresistible treat for any occasion.

Ingredients

  • 1 ½ cups gluten-free all-purpose flour
  • 1 cup pumpkin puree (canned or fresh)
  • 1 cup coconut sugar or brown sugar
  • ½ cup almond milk or any plant-based milk
  • ½ cup vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon salt

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13 baking pan.
  2. Mix Dry Ingredients: In a large bowl, combine the gluten-free flour, coconut sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
  3. Combine Wet Ingredients: In another bowl, whisk together the pumpkin puree, almond milk, vegetable oil, and vanilla extract until smooth.
  4. Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
  5. Bake the Cake: Pour the batter into the prepared baking pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  6. Cool and Serve: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Frost if desired, and slice into squares to serve.

Cook and Prep Times

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Servings: 12 slices
  • Calories: 180kcal
  • Fat: 7g
  • Protein: 2g
  • Carbohydrates: 28g

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