Frosted Pumpkin Cake

Fall Cake

This frosted pumpkin cake is perfectly moist with a creamy vanilla frosting on top. I also added chocolate chips to mine but that is optional.

If you love fall treats like me but want a dairy-free and egg-free version that we all can enjoy you have to try this. There is even a gluten-free option.

This cake is fluffy, airy, and light. The spices give just the right amount of flavor without being super overpowering. The frosting adds the perfect amount of sweetness without making it overpowering,

Vegan butter: any vegan butter will work. If you aren’t vegan traditional butter should also work. Be sure it is MELTED. You can also use liquid oil. This will give the cake a more dense texture.

Sugar: any granulated sugar will work. If you want this to be refined sugar free, use coconut sugar.

Nondairy milk: any nondairy milk will work. I used unsweetened original almond milk.

Pumpkin pie spice: if you don’t have this, you can just do a mix of ginger, cloves, and cinnamon.

Chocolate chips:  any chocolate will work. You can also omit if you don’t want the chocolate.

I haven’t tested any other flours besides the almond flour and all-purpose flour mix. These flours work well together to create a super fluffy texture. If you are gluten-free, a 1:1 mix of gluten-free all-purpose flour should work.

My favorite part about this cake is you can add whatever you want. Sometimes, I will swap out the chocolate chips for nuts. Or, I will add a vegan cream cheese frosting. The possibilities are endless. This is the perfect fall dessert for that reason.

Ingredients:

• Vegan butter

• Sugar

• Pumpkin puree

• Nondairy milk

• Baking powder

• Pumpkin pie spice

• All- purpose flour

• Almond flour

• Chocolate chips (optional)

• Frosting

Recipe:

• 6 tablespoons vegan butter

• 2/3 cup sugar

• 1 cup pumpkin puree

• 1/2 cup nondairy milk

• 2 teaspoons baking powder

• 2 teaspoons pumpkin pie spice (can do more or less depending on your preference)

• 1 1/3 cup all-purpose flour

• 2/3 cup almond flour

• Optional: 1 cup mini chocolate chips

Directions:

1.    Preheat your oven to 350 degrees Fahrenheit. Line a circular baking pan (mine was a 9 inch pan) with parchment paper or spray with cooking spray.

2..    In a small bowl melt your butter. Transfer to a larger bowl and add in the sugar, pumpkin, and nondairy milk Stir well.

3.    Add in the baking powder, pumpkin pie spice, all-purpose flour, and almond flour. Stir until a batter is formed.

4.    Fold in the chocolate chips. Transfer to baking pan and bake for 35-40 minute or until a toothpick comes out clean.

Allow to completely cool before frosting and slicing into it. I used a store bought vanilla frosting. Any frosting will work.

Be sure to store this in the refrigerator or freezer. The cake should last up to 5 days in the refrigerator. You can store in the freezer, it should last for a month minimum.

If you try this recipe and enjoy it, I would love if you could press the “like” button at the bottom of this page or leave a comment. Either one of those really helps me out!

If you ever have any questions about a recipe or substitutions, don’t hesitate to reach out 