Moist and fluffy Pumpkin Cake with a luscious vegan Cream Cheese Frosting. Infused with the warming notes of pumpkin spice, this cake is perfect for Fall.
Ingredients
Pumpkin Cake
- 2 large eggs
- ¼ cup natural creamy almond butter
- 1 cup pumpkin puree not pumpkin pie filling
- 1 cup coconut sugar packed
- 2 tsp vanilla extract
- 2 cups super fine blanched almond flour
- 2 tbsp coconut flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tbsp pumpkin pie spice
- 1 tsp ground cinnamon
Cream Cheese Frosting*
- 2 tbsp dairy free butter softened, I used Earth Balance
- 8 oz dairy free cream cheese softened, I used Kite Hill
- 1 ½ cups powdered sugar sifted
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350F and line a 8”x8” pan with parchment paper.
- To a large mixing bowl, add eggs, almond butter, pumpkin puree, coconut sugar, and vanilla extract. Whisk together until smooth.
- Add almond flour, coconut flour, baking powder, baking soda, salt, pumpkin pie spice, and ground cinnamon to a separate small bowl. Whisk together until combined.
- Add the whisked dry ingredients to the bowl of wet ingredients and stir together with a wooden spoon or spatula until just combined. Batter will be thick.
- Using a spatula, spread batter in an even layer in the parchment-lined 8”x8” baking tray.
- Move to the oven to bake at 350F for 40-45 minutes (mine took 43 minutes), or until a knife or toothpick inserted comes out clean or with a few moist crumbs. The cake should be browned on top with slightly raised edges
- While the cake is cooling, prepare your frosting. Add cream cheese, sifted powdered sugar, and vanilla extract to a large mixing bowl. Blend together with a hand mixer until evenly combined and smooth.
- Add frosting to cooled cake and cut into 9 or 12 slices. Enjoy!
Notes
*You will have extra frosting, you can store in the freezer and use later! Or cut the recipe in half if you don’t like a thick layer of frosting.
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