Oh my goodness, let me tell you about this amazing vegan pumpkin cake gluten free recipe! It’s like a warm hug in dessert form, perfect for cozy autumn days or any occasion that calls for a delicious treat. What I love about this cake is not just its incredible flavor, but how simple it is to make. The first time I baked it, I was surprised by how moist and fluffy it turned out, despite being gluten-free! My friends couldn’t believe it was vegan, and they kept asking for the recipe. Trust me, this cake is a true crowd-pleaser, and it’s become a staple in my kitchen. You’ll want to whip it up again and again!
Ingredients for Vegan Pumpkin Cake Gluten Free Recipe
- 1 1/2 cups pumpkin puree (make sure it’s pure pumpkin, not pie filling)
- 1 cup almond flour (this gives it a lovely texture)
- 1/2 cup coconut flour (for that hint of sweetness and moisture)
- 1/2 cup maple syrup (you’ll love the natural sweetness)
- 1/4 cup vegetable oil (for richness)
- 1/4 cup almond milk (or any non-dairy milk you prefer)
- 1 tsp baking soda (for that nice rise)
- 1 tsp baking powder (helps it stay fluffy)
- 1 tsp cinnamon (the warm spice that makes it feel like fall)
- 1/2 tsp nutmeg (just a touch for extra flavor)
- 1/4 tsp salt (to balance out the sweetness)
How to Prepare Vegan Pumpkin Cake Gluten Free Recipe
- First things first, preheat your oven to 350°F (175°C). This is key to ensure your cake rises perfectly!
- In a large mixing bowl, combine the pumpkin puree, maple syrup, vegetable oil, and almond milk. Whisk them together until it’s all smooth and creamy. Trust me, the aroma will start to fill your kitchen and get you excited!
- In a separate bowl, mix the almond flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Make sure everything is well combined to avoid any lumps in your cake.
- Now, gradually add the dry ingredients into the wet mixture. Stir gently until everything is just combined—don’t overmix! You want that lovely fluffy texture.
- Pour the batter into a greased cake pan, spreading it evenly. The anticipation is real at this point!
- Bake for 30-35 minutes. I always check with a toothpick—it should come out clean when the cake is done. Let it cool in the pan for a bit before transferring it to a wire rack.
- Once cooled, slice it up and enjoy! You’ll be amazed at how delicious this vegan pumpkin cake is!
Why You’ll Love This Vegan Pumpkin Cake Gluten Free Recipe
- Quick and Easy: This recipe comes together in just 15 minutes of prep time—perfect for busy days!
- Deliciously Moist: Thanks to the pumpkin puree, each slice is super moist and tender.
- Flavorful Spices: The warm cinnamon and nutmeg create a cozy flavor that screams fall.
- Vegan and Gluten-Free: Enjoy this cake knowing it’s suitable for various diets without sacrificing taste!
- Versatile: Serve it plain or dress it up with your favorite vegan frosting for a special treat!
Tips for Success with Vegan Pumpkin Cake Gluten Free Recipe
Alright, let’s make sure your cake turns out perfect! First, don’t skip sifting the coconut flour—this helps avoid clumps that can make your cake dense. Also, be careful not to overmix when combining the wet and dry ingredients; it’s okay if there are a few small lumps! When measuring your pumpkin puree, make sure it’s packed but not too compacted—this keeps the moisture just right. Lastly, keep an eye on the baking time; ovens can vary. A toothpick should come out clean, but if it’s slightly damp, that’s okay—just give it a few more minutes. You’ve got this!
Variations of Vegan Pumpkin Cake Gluten Free Recipe
If you’re feeling adventurous, there are so many fun ways to mix things up with this vegan pumpkin cake! For a little extra flavor, try adding a teaspoon of ginger or cloves to the spice mix for a warm kick. Chopped walnuts or pecans can bring a delightful crunch, and I love tossing in some dairy-free chocolate chips for a sweet surprise. You could even swirl in some vegan cream cheese frosting before baking for a marbled effect! The possibilities are endless, so get creative and make this cake your own!
Storage & Reheating Instructions for Vegan Pumpkin Cake Gluten Free Recipe
To keep your delicious vegan pumpkin cake fresh, store any leftovers in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it for about a week. Just make sure it’s well covered to maintain that moist texture! When you’re ready to enjoy a slice, you can reheat it gently in the microwave for about 10-15 seconds, or pop it in a warm oven at 300°F (150°C) for 5-10 minutes. Trust me, there’s nothing like a warm slice of pumpkin cake to brighten your day!
Nutritional Information for Vegan Pumpkin Cake Gluten Free Recipe
Here’s a quick glance at the estimated nutritional information for each slice of this delightful vegan pumpkin cake: about 180 calories, 7g of fat, 3g of protein, and 28g of carbohydrates. Keep in mind that these values are estimates and can vary based on specific ingredients used and portion sizes. Enjoy indulging in a delicious treat that fits your dietary needs!
FAQ About Vegan Pumpkin Cake Gluten Free Recipe
Can I use fresh pumpkin instead of canned? Absolutely! Just make sure to cook and puree the pumpkin until it’s smooth. It adds a lovely, fresh flavor to your vegan pumpkin cake.
How can I make this cake sweeter? If you prefer a sweeter cake, you can increase the maple syrup by a couple of tablespoons. Just keep in mind that too much liquid can affect the texture, so adjust the dry ingredients slightly if needed!
Can I substitute the almond flour? Yes! You can use other gluten-free flours like oat flour or a gluten-free flour blend, but the texture might vary a bit. Almond flour gives it that nice, moist crumb!
Is this cake suitable for freezing? Definitely! You can freeze slices of this vegan pumpkin cake for up to two months. Just wrap them tightly in plastic wrap and then place them in an airtight container. Thaw in the fridge before enjoying.
What can I add for extra flavor? Feel free to get creative! Adding a splash of vanilla extract or a handful of raisins or cranberries can give your cake an extra flavor boost. You might also like tossing in some chopped nuts for added texture!
Print
Vegan Pumpkin Cake Gluten Free Recipe: A Cozy Delight
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
A delicious vegan and gluten-free pumpkin cake perfect for any occasion.
Ingredients
- 1 1/2 cups pumpkin puree
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup maple syrup
- 1/4 cup vegetable oil
- 1/4 cup almond milk
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix pumpkin puree, maple syrup, vegetable oil, and almond milk.
- In another bowl, combine almond flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually blend dry ingredients into the wet mixture until smooth.
- Pour the batter into a greased cake pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let it cool before serving.
Notes
- Store leftovers in an airtight container.
- This cake can be topped with vegan frosting or served plain.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 8g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan pumpkin cake, gluten free recipe, pumpkin dessert