Gluten-Free and Dairy-Free Pumpkin Cake (Edit recipe)

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If you are looking for the perfect cake to satisfy your fall pumpkin cravings, look no further than this delicious, fluffy, cake. This gluten-free and dairy-free cake is lighter than air, with a delicious dairy-free cream cheese frosting. This cake is a true crowd pleaser, and so easy to make. You will be baking it up all fall!

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PREP TIME

30 minutes

COOK TIME

35 minutes

INGREDIENTS

16

Serves: 12

Ingredients

240 grams Gluten-Free All-Purpose Flour - Primal Palate, 2 cups, spoon filled and leveled
1/2 tsp Himalayan Pink Salt - Primal Palate, fine salt
1/2 tsp Baking Soda
1 1/2 tsp Baking Powder
2 tsp Pumpkin Pie Spice - Primal Palate
200 grams Granulated White Sugar, 1 cup
4 oz Plant-Based Butter, softened to room temperature
1 cup Pumpkin Purée
2 whole Eggs, 2 large eggs
1 tsp Vanilla Extract - Primal Palate
4 oz Cornmilk - Maizly

Dairy-Free Cream Cheese Frosting

8 oz Plant-Based Butter, softened to room temperature
4 oz Dairy-Free Cream Cheese - Kite Hill, softened to room temperature
1 tsp Vanilla Extract - Primal Palate
312 grams Powdered Sugar, 2 1/2 cups, sifted after measuring

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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

Preheat your oven to bake at 350 degrees F. Lightly grease a 9x9 square cake pan with avocado oil, and place a sheet of parchment on the bottom of the cake pan.
In a medium size mixing bowl, combine the flour, salt, baking soda, baking powder, and Pumpkin Pie Spice. Whisk to evenly combine.
In a large mixing bowl, cream the plant-based butter and sugar with a hand mixer for 1 minute.
Add in the canned pumpkin, eggs, vanilla, and plant milk, and blend again with the hand mixer. The mixture may separate slightly. That's normal for plant-based butter. Don't worry.
Add in the flour mixture, and blend again with the hand mixer until smooth.
Pour the batter into your prepared baking dish, and smooth into an even layer with a spatula.
Place the cake in the center of the oven, on the middle rack, and bake for 35 minutes. Remove from the oven, and allow to cool completely.
In a large mixing bowl, combine the plant-based butter, plant-based cream cheese, and vanilla extract.
Blend with a hand mixer to evenly combine.
Add in the sifted powdered sugar, and beat again with the hand mixer until the frosting is smooth and fluffy.
Remove the cake from the cake pan, but running a knife along the side of the pan to separate the cake, and gently turning the cake out onto a flat serving dish, or cutting board.
When the cake is completely cool, smooth the frosting into an even layer along the top of the cake.
Slice the cake into square portions, serve and enjoy.
If you don't plan to serve the cake immediately, keep it in the fridge. Allow the cake to come to room temperature before serving.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	353
Fat:	21 g
Carbohydrates:	38 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	326 mg
Fiber:	1 g
Sugars:	27 g
Sugar Alcohol:	0 g
Calculated per serving.