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