Moist Pumpkin Cake – Gluten Free & Vegan

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 Moist Pumpkin Cake - Gluten Free & Vegan

A great after-school snack, or a yummy treat for a Fall day.  There is not much NOT to like about this cake.  Not too sweet, loaded with healthy pumpkin, lots of fiber, and a taste that will win anyone’s tatsebuds.  For this particular cake, I used part canned pumpkin, part homemade Kabocha squash puree.  I find the taste and texture of fresh baked winter squash or pumpkin superior to the canned the variety and use it whenever I have some on hand.  Currently…that would be a lot!  Please refer to this post for how to bake your own squash or pumpkin.  The smell that permeates my house as those squash bake in the oven is nothing short of heavenly, and…well..SO Fall!  So dig in and enjoy, this one is a keeper!

Moist Pumpkin Cake - Gluten Free & Vegan


5.0 from 2 reviews
Moist Maple Pumpkin Cake - Gluten Free & Vegan
  • 1 15 oz can pumpkin puree or about 2 scant cups fresh pumpkin puree
  • 1¼ cups palm sugar (any granulated would work) I replace ¼ cup with ¼ teaspoon liquid stevia
  • ½ cup light olive oil or melted coconut oil
  • ¼ cup chia or flax meal
  • 2 teaspoons vanilla extract
  • ½ teaspoon maple flavoring (optional)
  • 1 cup brown rice flour
  • ½ cup sorghum or millet (or any medium weight flour)
  • ½ cup tapicoa flour
  • ½ teaspoon guar gum
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  1. In a mixer, combine the pumpkin, sugar, oil, chia meal. and extracts.
  2. Turn the mixer to low, and add in each of the remaining ingredients. The consistency and water content of the pumpkin puree will dictate the thickness of the batter. If it seems overly thin, it is OK to add a tablespoon or more of any of the flours. Fresh puree can vary widely in water content.
  3. Spread the batter in a greased 9 x 13 pan.
  4. Bake in a preheated 350 degree oven until a toothpick inserted in the center comes out clean, about 30 minutes
  5. When cool, you may frost with a chocolate ganache (1 cup dark chocolate melted with 3 tablespoons any milk), or a favorite cream cheese style frosting.


Moist Pumpkin Cake - Gluten Free & Vegan

This post was shared Full Plate Thursday, Thank Your Body Thursday, Tasty Traditions, Simple Lives Thursday, Keep It Real Thursday, Pennywise Platter, Wellness Weekend, Fresh Bites Friday, Whole Foods Friday, GF Fridays, Fight Back Friday, Simple Meals, Friday, Healthy Vegan Fridays, Natural Living Mondays, Make Your Own Monday, My Meatless Monday, Slightly Indulgent Tuesday, Tasteful Tuesdays, Fat Tuesday, Hearth & Soul, Traditional Tuesdays, Seasonal Wednesdays, GF Wednesday, Kids in the Kitchen, Health 2Day Wednesday, Real Food Wednesday, Wheat Free Wednesday, Whole Foods Wednesday, Wildcrafting Wednesday,



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When her third child was born with severe food allergies, Tessa took to the kitchen to figure out how to feed her family well. Always up for a culinary challenge, their journey has taken many twists and turns! Lots of Paleo, and lots of top 8 free. Good food for families, that's what she's about!

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17 comments on “Moist Pumpkin Cake – Gluten Free & Vegan
  1. Wow! I am going to make this sometime during the weekend!

  2. Tessa says:

    I hope you love it as much as we do!

  3. jennifer says:

    The link for the Oatmeal Snack Cookie recipe under Snacks is not taking me to the recipe. It’s taking me to another recipe.

  4. Healthy Body says:

    Thanks for posting. These look delicious

  5. Miz Helen says:

    Hi Tessa,
    We love pumpkin the year round and this cake looks awesome! Hope you have a great weekend and thanks for sharing your tasty recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  6. I love pumpkin everything! This looks amazing!

  7. Dana says:

    I love all things pumpkin too! I’m making this tomorrow :)

  8. Little Sis says:

    Tessa, this looks delicious. While I’m trying to cut gluten, I do not have an allergy or intolerance. Can you tell me what the guar gum in the recipe does? It’s not an ingredient I usually use – so trying to suss out substitution options. Thanks!

    • Hi Little Sis, any gum is a sort of binder to help with structure to give doughs elasticity when gluten is not present. Some things can be quite crumbly without it.They are the most effective binders, but some people try to avoid them. Chia meal, flax meal, psyllium seed are some things that people use to try and replace some of that elasticity. I haven’t figured out a perfect science behind those as replacements yet though, but when I do, I will share. Sometimes I am successful, others not!

  9. Jennifer says:

    LOVE that you use Chia or Flax here! Great recipe! Swing by my place when you have time :)

  10. You had me at pumpkin! Wowza! YUM
    Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Thanks for linking back to the Gluten Free Fridays post!

    See you at the link up this week! We are having a special giveaway this week! Its a tote bag filled with some Gluten Free Allergy Friendly goodies!

    Cindy from

  11. Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! :)

  12. Rebecca says:

    Tessa, I am a total sucker for anything with pumpkin and cinnamon in it, so am printing this one off to make on the weekend! Always delighted you pop by Seasonal Celebration Wednesday! Rebecca @Natural Mothers Network x

  13. krystal says:

    This looks yum! Surprised to see maple “flavoring” instead of syrup! I might try and monkey around a bit and see if I can use maple syrup instead of the sugar/ stevia.

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Welcome, I am happy you are here!

My name is Tessa, and I have learned to cook without almost all major allergens! I have a focus on making family foods as healthy as possible. Real food is my obsession. Gluten free, casein free, vegan, Paleo, sugar free: I have a little of something for anyone with restrictions., Take a peek, you're sure to find something delicious, and if you need any help, I am always willing to help you tweak things to YOUR tastes and dietary needs!

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