Pumpkin Pie Cake
This delightfully scrumptious cake is great for fall or any time of the year and easily made with canned pumpkin or sweet potato puree.
Servings Prep Time
9 pieces 20 minutes
Cook Time
25 minutes
Servings Prep Time
9 pieces 20 minutes
Cook Time
25 minutes
Pumpkin Pie Spice Cake-2
Pumpkin Pie Cake
This delightfully scrumptious cake is great for fall or any time of the year and easily made with canned pumpkin or sweet potato puree.
Servings Prep Time
9 pieces 20 minutes
Cook Time
25 minutes
Servings Prep Time
9 pieces 20 minutes
Cook Time
25 minutes
Pumpkin Pie Spice Cake-2
Ingredients
Wet Ingredients
  • 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 , erythritol sugar substitute or date sugar (optional for more sweetness)
Dry Ingredients
  • 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
Instructions
  1. 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.
  2. With a whisk, mix all of the wet ingredients in a bowl until combined.
  3. Mix the dry ingredients in a second bowl and add to the wet ingredients. Stir until just mixed.
  4. Spread the batter evenly into the baking dish.
  5. 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.

This recipe was printed from plantbasedcooking.com