healthy pumpkin cake

This easy vegan pumpkin cake recipe is moist, fluffy, and topped with homemade cream cheese frosting! The one bowl recipe is dairy-free, egg-free, and gluten-free friendly. It's made with canned pumpkin puree, brown sugar, coconut oil, and pumpkin pie spice. Enjoy this seasonal holiday cake for Christmas, Thanksgiving, parties, and more!

Vegan Pumpkin Cake

pumpkin puree (15 ounces)

coconut oil

non-dairy milk

tbsp vanilla extract

all-purpose flour

tbsp pumpkin pie spice

cinnamon

tsp baking soda

tsp baking powder

salt

vegan cream cheese frosting

pecans,

Preheat the oven to 350 degrees F. Line a 9&#215;9–inch square baking dish with parchment paper.

In a large mixing bowl, add pumpkin puree, light brown sugar, coconut oil, almond milk, and vanilla extract. Whisk together.

Add flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt to the bowl. Fold the dry ingredients into the wet ingredients just until evenly incorporated; do not over-mix.

Pour the batter into the baking dish. Bake for 45-55 minutes, or until an inserted toothpick comes out nearly clean.

Remove pumpkin cake from the oven and set aside to cool.

Once the cake has cooled completely, create the vegan cream cheese frosting and frost the cake. Slice into 16 squares. Enjoy!

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This easy vegan pumpkin cake recipe is moist, fluffy, and topped with homemade cream cheese frosting! It’s made with one bowl and pantry staples like pumpkin puree, brown sugar, and coconut oil. The recipe is also dairy-free, eggless, and gluten-free friendly. Flavored with pumpkin pie spice, cinnamon, and vanilla, this dessert is a delicious seasonal holiday cake idea!

This is the best cake I’ve ever baked--and trust me, I’ve baked a lot! Thick, fluffy, unbelievably moist pumpkin perfection that happens to be better for you. Made in one bowl with nourishing almond and oat flour, pure maple syrup, plenty of pumpkin and cozy spices, plus a splash of extra-virgin olive oil. You’d never believe this beaut is gluten-free and has no refined sugar!

Seriously the Best Healthy Pumpkin Cake (with almond flour!)

almond flour

oat flour

tsp kosher salt

pumpkin puree

maple syrup

eggs

tbsp extra virgin olive oil

tsp vanilla extract

healthy cream cheese frosting

Preheat oven to 350F. Line an 8x8 inch baking dish with parchment paper.

Place almond flour, oat flour, pumpkin pie spice, cinnamon, baking soda, and kosher salt in a medium or large mixing bowl. Whisk until combined.

Add pumpkin, maple syrup, eggs, olive oil, and vanilla. Whisk again until smooth. Pour batter into lined baking dish, smoothing the top with a rubber spatula.

Bake for about 35 minutes, or until a toothpick comes out clean. Once done, cool on a wire rack.

While the cake bakes, make cream cheese frosting.

Let cake cool then top with frosting (I refrigerate it to speed up the process). Slice into 12-16 pieces and devour! Store cake, unfrosted or frosted, covered in the refrigerator for up to 5 days. (Frosted cake can be at room temperature for 2 hours then must be refrigerated.)

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Seriously the Best Healthy Pumpkin ...

Top 2 healthy pumpkin cake recipes from across the web

The most viewed healthy pumpkin cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Pumpkin Cake

Seriously the Best Healthy Pumpkin ...

The most viewed healthy pumpkin cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine