Pumpkin Snack Cake with Cream Cheese Frosting (Gluten-Free & Dairy-Free) (Edit recipe)

40 recipes
22 followers

This pumpkin snack cake with cream cheese frosting is the ultimate fall dessert. The snack cake is moist, soft, and is spiced with nutmeg, cloves, cinnamon and ginger. The cream cheese frosting is light, sweet, slightly tangy and pairs perfectly with the pumpkin cake.

1 hour

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	282
Fat:	13 g
Carbohydrates:	37 g
Protein:	2 g
Cholesterol:	1 g
Sodium:	287 mg
Fiber:	1 g
Sugars:	30 g
Calculated per serving.

Serves: 16

Ingredients

1.5 cups Gluten Free 1-to-1 Baking Flour (Bob's Red Mill)
.5 cup Oat Flour, (check FAQs to learn how to make oat flour)
.75 cup Brown Sugar, Dark
.75 cup Pumpkin Purée, (Any brand works)
.5 cup Milk, Plant
3 Eggs, Large
.5 tsp Lemon Juice, (or Vinegar)
.333 cup Avocado Oil, + 1 Tbsp (or other neutral oil, olive oil works great)
1 Tbsp Vanilla Extract, (or 1 Tsp vanilla paste)
1.5 tsp Ground Cinnamon
1 tsp Nutmeg, Freshly Ground (or 2 Tsp pre nutmeg), Freshly Ground ground
.5 tsp ground Cloves
1.5 tsp Baking Powder
.5 tsp Baking Soda
.5 tsp Kosher Salt
3 cups Powdered Sugar
8 oz Kite Hill Cream Cheese
.5 cup Plant Based Butter
1 Tbsp Vanilla Extract
.25 tsp Kosher Salt

Shop

Get Ingredients with

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In medium bowl, whisk together gluten-free flour, oat flour, baking powder, baking soda, spices, and salt. Set Aside.
In large bowl, whisk together pumpkin puru00e9e, eggs, plant milk, brown sugar, oil, lemon juice (or vinegar), and vanilla extract (or vanilla bean paste) until homogenous.
Pour half of the dry ingredients into the bowl of wet ingredients and whisk until everything is combined. Repeat with remaining dry ingredients.
Use rubber spatula to scrape the sides and bottom of the bowl and incorporate any lingering dry ingredients.
Cover with plastic wrap and let batter rest at room temperature for 45 minutes. Preheat oven to 350u00b0F during this step.
Grease baking tin and line with parchment paper. Pour rested batter into the baking tin.
Place baking tin in the oven at 350u00b0F for and set time for 30-35 minutes or until a toothpick comes out with small cooked crumbs from out of the center of the cake.
Once finished baking, remove cake from oven and let cool for 1 hour.
While the cake cools, use the following steps to prepare the cream cheese frosting.

Prepare the cream cheese frosting

In the second medium bowl, use an electric mixture to beat together cream cheese, powdered sugar, butter, vanilla extract, and salt. Begin on slow speed and increase speed once ingredients are incorporated. Beat on medium-high speed for 5 minutes or until frosting increases in size and develops a lighter color and fluffy texture.
Place frosting in a piping bag or use an offset spatula and frost the cooled cake.
Slice and enjoy!