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Gluten Free Vegan Pumpkin Cake
Course
Dessert
Cuisine
American
Keyword
gluten free pumpkin cake, gluten free pumpkin recipes, gluten free vegan pumpkin cake
Prep Time
15
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
50
minutes
minutes
Servings
8
Calories
376
kcal
Author
Tessa the Domestic Diva
Ingredients
1
cup
pumpkin puree
fresh is best!
1
cup
palm sugar
or other granulated sugar
1/3
cup
applesauce
1/3
cup
avocado oil
any liquid or softened oil would work
3
tablespoons
chia meal
or 1/4 cup flax meal
2
teaspoons
vanilla extract
2
teaspoons
baking powder
1
teaspoon
baking soda
2
teaspoons
cinnamon
1
teaspoon
guar gum
1/2
teaspoon
sea salt
1
cup
brown rice flour
1/2
cup
tapioca flour
1/4
cup
sorghum flour
Caramel Frosting
4
tablespoons
ghee
butter, or vegan butter of choice
1/4
cup
palm sugar
or brown sugar
2
tablespoons
almond milk
or any milk
2
teaspoons
vanilla extract
1
teaspoon
cinnamon
optional
1/2
teaspoon
sea salt
2
cups
powdered sugar
we use a corn free version, and any powdered sugar will do, like palm sugar or xylitol, but the flavor will change of course
Instructions
Preheat oven to 350 degrees, grease a 9 X 7 rectangular pan (an 8X8 would work too)
In a mixer, beat the pumpkin through the vanilla until well combined.
With the mixer still running, sprinkle in the baking powder, soda, cinnamon, salt, and guar gum.
Continue with the flours.
Pour into your prepared pan and bake for about 30-35 minutes until a knife inserted in the middle comes out clean.
Make the Frosting
In a small saucepan, bring the butter, palm sugar, and milk to a gentle boil for about a minute.
Remove from the heat and add in the vanilla, cinnamon, and sea salt.
In a mixer, beat this mixture with the powdered sugar until well mixed!
Frost a cooled cake.
Notes
Nutrition facts include frosting
Nutrition
Calories:
376
kcal
|
Carbohydrates:
55
g
|
Protein:
3
g
|
Fat:
18
g
|
Saturated Fat:
6
g
|
Cholesterol:
19
mg
|
Sodium:
487
mg
|
Potassium:
262
mg
|
Fiber:
4
g
|
Sugar:
19
g
|
Vitamin A:
4766
IU
|
Vitamin C:
1
mg
|
Calcium:
72
mg
|
Iron:
1
mg