Pumpkin Snack Cake with Cream Cheese Frosting (Gluten-Free & Dairy-Free)
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.
Ingredients
- 1.5 cups1.5 cups1.5 cups Gluten Free 1-to-1 Baking Flour (Bob's Red Mill)
- .5 cup.5 cup.5 cup Oat Flour, (check FAQs to learn how to make oat flour)
- .75 cup.75 cup.75 cup Brown Sugar, Dark
- .75 cup.75 cup.75 cup Pumpkin Purée, (Any brand works)
- .5 cup.5 cup.5 cup Milk, Plant
- 333 Eggs, Large
- .5 tsp.5 tsp.5 tsp Lemon Juice, (or Vinegar)
- .333 cup.333 cup.333 cup Avocado Oil, + 1 Tbsp (or other neutral oil, olive oil works great)
- 1 Tbsp1 Tbsp1 Tbsp Vanilla Extract, (or 1 Tsp vanilla paste)
- 1.5 tsp1.5 tsp1.5 tsp Ground Cinnamon
- 1 tsp1 tsp1 tsp Nutmeg, Freshly Ground (or 2 Tsp pre nutmeg), Freshly Ground ground
- .5 tsp.5 tsp.5 tsp ground Cloves
- 1.5 tsp1.5 tsp1.5 tsp Baking Powder
- .5 tsp.5 tsp.5 tsp Baking Soda
- .5 tsp.5 tsp.5 tsp Kosher Salt
- 3 cups3 cups3 cups Powdered Sugar
- 8 oz8 oz8 oz Kite Hill Cream Cheese
- .5 cup.5 cup.5 cup Plant Based Butter
- 1 Tbsp1 Tbsp1 Tbsp Vanilla Extract
- .25 tsp.25 tsp.25 tsp Kosher Salt
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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.
- 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!
Prepare the cream cheese frosting
Notes
For best results, I recommend using the flour blend listed in the recipe. Make sure to let batter rest and the cake cool for the listed time 🙂
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My Notes:
About This Recipe
Show nutritional information
Gluten Free Pescetarian Shellfish Free Sugar Alcohol Free VegetarianThis is our estimate based on online research. | |
Calories: | 252 |
Fat: | 13 g |
Carbohydrates: | 32 g |
Protein: | 1 g |
Cholesterol: | 1 g |
Sodium: | 286 mg |
Fiber: | 1 g |
Sugars: | 30 g |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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