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The Vegan Pumpkin Cake of your fall baking dreams! Fluffy, moist, deliciously spiced, and easy to make. You’d never guess it’s gluten and oil free too!
I don’t think I’ve been THIS excited to post a recipe in…maybe ever.
My extra eagerness is for many reasons:
- Pumpkin.
- Cake.
- It’s the first official fall recipe I’ve posted, and lemme tell you it’s a good one. Like I may just stop with pumpkin now, this will be near impossible to top.
- THE VIDEO. Honestly you should just stop reading right now and go watch the video because it is everything. All my videography dreams come true. But we’ll get to that in a minute…
- It’s a collab! With my fellow blogger/pumpkin lover and good friend, Sonya. Because as good as pumpkin cake is, pumpkin cake made with friends is 1000x better.
- Also just like really, really good cake ♡
This was one of those times where powers greater than myself gifted me with some major baking good fortune. Taste is easy – pumpkin, loads of pumpkin pie spice, you are now a fall baking flavor master. But texture is always tricky without gluten or eggs. I was emotionally prepared for seven test batches and a fridge full of pumpkin cake. But then batch number two came out PERFECT. Like so perfect I made it again with no changes just to make sure it was real life.
Unbelievably light. With a crumb almost too perfect. More moist than my wildest oil-free cake dreams. No mushy middle slice or too dry corner piece. Fluffy and springy and just so happy you barely need the frosting.
Did I mention I adore this cake?
We could talk about the frosting…but honestly I don’t want to stop admiring the cake itself.
I mean JUST LOOK AT IT.
The number one reason this cake is so good
Because I didn’t make it by myself.
You know how sometimes even when you love doing something you get to a point where you are feeling creatively stuck and uninspired? Well that’s been me in the kitchen lately.
Best solution I’ve found? Find a friend who happens to also have a food blog and live close to you and eat almost exactly the same as you and just click with you on a lot of levels and ask/force her to collaborate. I’m telling you, it works.
So virtually meet my friend Sonya – blogger behind Sonya’s Open Cupboard and co-creator of this perfect pumpkin cake. I haven’t had this much fun developing a recipe in a long time, and I know it’s a not small part of the reason it turned out so deliciously well.
This will not be the last time you hear about her around here…
P.S. If you are feeling in the pumpkin mood but too lazy for cake, I’m pretty sure she made this banana-free smoothie just for you.
The Video
I can only take credit for being an awkward human in this video, all the videography credit goes to my friend Dan and his crazy amazing skills. It was totally weird for me to just make the cake and not even touch a camera or worry about the shot, but I could not be happier with how it turned out! And maybe a little jealous of his editing expertise too.
Since it is so different than my usual video style, I would LOVE to hear what you think. Leave me a comment or email me. And, my fellow creators, if you want to be really jealous and in video awe on the regular, you should follow him on Youtube too.
Make this cake. Settle in with a freshly frosted slice. Watch the video a few (dozen) more times. And happy fall to you, friends.
WATCH HOW TO
Vegan Pumpkin Cake
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 9 slices 1x
- Category: cake
- Method: baking
- Cuisine: american
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Description
The Vegan Pumpkin Cake of your fall baking dreams! Fluffy, moist, deliciously spiced, and easy to make. You’d never guess it’s gluten and oil free too!
Ingredients
Scale
- 1 cup (250g) pumpkin puree
- 2 flax eggs (2 tbsp flax + 4 tbsp water)
- 2/3 cup (90g) coconut sugar
- 2 tbsp (40g) molasses
- 1/2 cup (120g) non-dairy milk
- 1 tbsp apple cider vinegar (or lemon juice)
- 1 tsp vanilla extract
- 2 1/4 cup (225g) oat flour
- 1 1/2 cup (165g) almond flour
- 2 tsps baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp pumpkin pie spice
Frosting
- 1 1/2 cup (180g) raw cashews, soaked overnight
- 1/4 cup (80g) maple syrup
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2–4 tbsp non-dairy milk or coconut oil*
Instructions
Cake
- Preheat the oven to 350F.
- In a large mixing bowl, mix together the oat flour, almond flour, baking powder, baking soda, spice, and salt until no lumps remain.
- In a separate bowl, whisk the pumpkin, flax eggs, coconut sugar, molasses, milk, apple cider vinegar, and vanilla.
- Add the wet to the dry and stir to combine.
- Pour into a baking pan that has been sprayed/coated with oil. I used a 9×6″ baking dish, but an 8×8″ square or round works too.
- Bake for 30-35 minutes at 350F, or until the center bounces back when lightly touched.
- Cool completely before frosting.
Frosting
- Drain and rinse the soaked cashews.
- Add to a blender with the maple syrup, lemon juice, vanilla, and salt.
- Start blending and add the milk/oil slowly. You want to add just enough to get it moving, but not too much or your frosting will be too runny. Keep blending until very smooth and creamy, stopping to scrape down the sides as needed.
- Transer to a jar and refrigerate. It will become thicker as it cools.
- Frost your cooled cake, top with a sprinkling of nuts, slice, and enjoy!
- Keep leftovers covered in the fridge. It will dry out with time, but should be good for at least 3-4 days.
Notes
*Coconut oil will help the frosting firm up when chilled, but you can use milk instead to keep it oil free.
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 22g
- Fat: 13g
- Saturated Fat: 1g
- Carbohydrates: 46g
- Fiber: 5g
- Protein: 9g
Keywords: vegan, gluten-free, fall, pumpkin, spice, dessert, oil-free, healthy
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