For this pumpkin recipe, I decided to make a gluten-free pumpkin spice cake. I think I fell in love with pumpkin as a child when I discovered pumpkin pie. It has remained one of my favorite desserts and I even love pumpkin any time of the year.
I wanted to stick to a gluten-free recipe and this vegan pumpkin spice cake is exactly what I was looking for. While I have a lot of gluten-free recipes on the site, I don’t have many baked goodies.
The good thing about this pumpkin spice cake recipe is that you can also make it without using gluten-free flour. Whole wheat plus all-purpose flours work just as well.
I chose to use Bob Red Mill’s All-Purpose Gluten-Free flour and I was pleasantly surprised to discover that it’s made with bean flours as well as a grain flour. The ingredients are garbanzo bean flour, potato starch, tapioca flour, whole grain sorghum flour, and fava bean flour and it has 3 grams of protein per serving.
After you’ve used a portion of the canned pumpkin, you can save it to add to a smoothie or make a small batch of Pumpkin Chia Pudding which sets up so fast you can have it within an hour of making it.
The vegan pumpkin cake recipe is so easy that all you do is combine the wet ingredients which are the pumpkin, non-dairy milk, vanilla, maple syrup and a little apple cider vinegar. The ACV helps the batter rise more easily and the finished product more springy.
Then, add the dry ingredients, give it a stir and put into your 8 x 8″ baking dish to cook for 30 minutes.
Pumpkin, in all it’s deliciousness:
When you first take the pumpkin pie spice cake out of the oven it may seem a little gooey but once cooled it’ll be perfect. Of course, every oven is different so you’ll want to touch the top to see if it’s springy and insert a toothpick so see if it comes out clean. Then you know it’s done.
Be sure to check out my other plant-based pumpkin recipes now that fall is here, or any time of the year, as well.
I’d love to hear your feedback in the comments below for this Gluten-Free Pumpkin Spice Cake recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
Servings
Serving Size |
pieces
1 piece |
- 3/4 cup pumpkin puree (or sweet potato puree)
- 1/4 cup non-dairy milk
- 1 tsp vanilla
- 1/3 cup maple syrup
- 2 tsp apple cider vinegar
- 1/4 cup date sugar (date sugar - optional for more sweetness)
- 1 cup gluten-free all purpose flour (I used Bob's Red Mill which has a combo of bean and GF flours)
- 1/2 cup almond flour
- 1 Tbl pumpkin pie spice
- 2 tsp baking powder
- 1/3 tsp sea salt
Ingredients
Wet Ingredients
Dry Ingredients
|
- Preheat oven to 350°F (180C). Line an 8 x 8" baking dish with parchment paper. Tip: first crumble the parchment paper and then smooth it out. It will mold to the dish much easier. Or, spray lightly with cooking spray.
- With a whisk, mix all of the wet ingredients in a bowl until combined.
- Mix the dry ingredients in a second bowl and add to the wet ingredients. Stir until just mixed.
- Spread the batter evenly into the baking dish.
- Bake for 30 minutes or until a toothpick or sharp knife comes out clean. It may take a few minutes longer depending on your oven.
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