The Ultimate Gluten-Free Vegan Pumpkin Cake with Cream Cheese Frosting: A Delight for All
Embrace the cozy flavors of autumn with this extraordinary 13×9 spiced pumpkin cake, generously infused with the season’s finest spices and crowned with a luscious, sweet cream cheese frosting. Imagine a thick slice, adorned with that creamy, dreamy frosting – it’s the perfect sweet ending every fall meal deserves. What makes this recipe truly special is that both the cake and its accompanying “cream cheese” frosting are entirely gluten-free and vegan, catering to a wide range of dietary needs without compromising on taste or texture. This pumpkin cake is thoughtfully crafted to be free of wheat, gluten, dairy, eggs, peanuts, tree nuts, fish, and shellfish, with an easy soy-free option available. Continue reading to uncover the secrets behind this incredibly allergy-friendly pumpkin dessert, designed to bring joy to every table.
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Why This Gluten-Free Vegan Pumpkin Cake Is a Fall Favorite
Developing the perfect pumpkin cake recipe was a journey, requiring several attempts to achieve just the right balance of moisture and spice. My goal was a cake that wasn’t overly wet or dense, but beautifully moist, and bursting with fall flavors. During my research, I often found recipes that solely relied on generic “pumpkin pie spice,” which, surprisingly, led to quite bland results. I quickly learned that for a truly vibrant and aromatic cake, it’s essential to amplify the spice profile. By adding extra nutmeg and cinnamon, this recipe delivers an unmistakable “fall in your mouth” sensation that is both comforting and invigorating.
This particular recipe yields a generous 13×9 inch pan, making it ideal for sharing at family gatherings, potlucks, or holiday celebrations. Everyone will adore the substantial, flavorful slices, especially when topped with the soft, velvety “cream cheese” frosting. What’s truly remarkable is that no one will ever suspect this traditional-tasting cake is completely free of wheat, dairy, and eggs. It’s a testament to how incredible allergy-friendly baking can be.
Frankly, I’m already envisioning this pumpkin cake as the centerpiece of my Thanksgiving dessert spread. While pumpkin pie has its charm, I find myself gravitating towards the delightful texture of cake much more. Plus, a pie simply doesn’t offer the sheer indulgence of a thick layer of luscious cream cheese frosting. If you thought your dietary restrictions or food allergies meant you had to miss out on the classic pleasure of pumpkin cake, this recipe is here to prove you gloriously wrong!
Mastering Gluten-Free Pumpkin Cake: The Flour Factor
Achieving a truly delicious gluten-free pumpkin cake hinges significantly on the right flour blend. This was, in fact, where many of my initial recipe trials went astray. In my haste, I sometimes opted for readily available gluten-free flour mixes. For instance, the Great Value gluten-free flour mix from Walmart, which contains rice, potato, tapioca, and sorghum, seemed promising. Sorghum, often included in blends, can contribute to a thicker texture and prevent baked goods from spreading too much, which is great for cookies.
However, for a cake, the sorghum-inclusive blend resulted in a noticeably gummy texture – a common pitfall in gluten-free baking when the starch balance isn’t quite right. To overcome this, I reverted to my tried-and-true homemade gluten-free flour recipe. This blend, composed simply of rice flour, potato starch, and tapioca starch, yielded a much lighter texture that cooked through beautifully, avoiding any gumminess. You can certainly make your own blend using my recipe, or look for a store-bought alternative that closely matches this composition. I’ve had success with Divided Sunset Gluten Free Flour (also found at Walmart), as it already includes xanthan gum – an important ingredient for structure in gluten-free baking. Essentially, any blend consisting primarily of rice, potato, and tapioca starches should work wonderfully for this cake.
It’s crucial to check your chosen gluten-free flour blend for xanthan gum. If your mix does not list xanthan gum as an ingredient, be sure to add 1 teaspoon separately to the dry ingredients. This will help provide the necessary elasticity and bind the cake together, mimicking the role of gluten.
For those who do not have gluten sensitivities, you can easily substitute regular all-purpose flour in the same quantity and completely omit any added xanthan gum.
Crafting a Dairy-Free Pumpkin Cake with “Cream Cheese” Frosting
Creating a delicious dairy-free pumpkin cake, complete with a rich “cream cheese” frosting, is remarkably straightforward thanks to the growing availability of high-quality plant-based alternatives. This recipe completely omits all traditional milk products in the cake itself, and for the frosting, we rely on vegan butter and a soy-based cream cheese substitute to achieve that authentic, tangy flavor and creamy texture.
When it comes to vegan butter, my go-to choice is Earth Balance buttery sticks. They perform exceptionally well in baking, offering a neutral flavor and excellent texture. However, the market is rich with various vegan butter brands, so feel free to use whichever brand you prefer and trust for your baking needs.
For the essential “faux cream cheese” in our frosting, I personally recommend Tofutti cream cheese. It consistently delivers a fantastic flavor and consistency that closely mimics dairy cream cheese. However, if soy is an allergen you need to avoid, there are excellent alternatives. Daiya offers a coconut-based cream cheese alternative that is widely available. When using a soy-free option, ensure you also choose the soy-free version of Earth Balance butter to maintain a completely soy-free profile. I’ve also heard wonderful feedback about Violife brand vegan cream cheese, though I haven’t personally tried it yet.
Finding these ingredients in person is becoming increasingly easy. I often locate both Earth Balance buttery sticks and Tofutti cream cheese at my local Natural Grocer, a great resource for specialty and allergy-friendly products. Daiya products, including their cream cheese, are frequently stocked at larger grocery chains like Kroger.
If your diet allows for dairy, you can seamlessly substitute regular butter, milk, and cream cheese into this recipe, maintaining the same ratios provided in the ingredient list. This flexibility ensures everyone can enjoy a delicious pumpkin cake, regardless of their dietary requirements.
Perfecting the Egg-Free Pumpkin Cake
Making this pumpkin cake completely egg-free was another significant hurdle to overcome in the recipe development process. The world of egg replacers is vast, but not all are created equal, especially when you want specific flavors to shine. In this particular cake, with pumpkin being the star ingredient, I steered clear of replacers like applesauce or mashed bananas, as their distinct flavors can easily overpower the delicate pumpkin and spice profile.
Initially, I experimented with flax eggs, which I typically favor in moist baked goods. However, given the already substantial moisture content from the pumpkin puree, the flax eggs made the cake too gummy and dense. The key was to find a replacer that provided structure and binding without adding excessive moisture or unwanted flavors.
Ultimately, a powdered egg replacer proved to be the most effective solution. My top recommendation is Ener-G egg replacer. It consistently delivers excellent results, contributing to a perfectly tender crumb without any off-textures or flavors. While you are always welcome to experiment and tweak my recipes to suit your preferences or available ingredients, please note that I can only personally vouch for the outcome when using the specific brands and methods I’ve tested and recommended.
For those who can consume eggs, simply substitute two regular chicken eggs for the Ener-G eggs in the recipe. The beauty of this recipe lies in its adaptability, allowing you to customize it to fit your family’s needs while still enjoying a truly spectacular pumpkin cake.
Is This Pumpkin Cake Truly Allergy-Friendly? Absolutely!
Yes, this pumpkin cake is designed with allergen-awareness at its core! When prepared exactly as outlined in this recipe, it proudly stands free of seven out of the eight major allergens. This means our pumpkin cake is completely free of wheat, gluten, dairy, eggs, peanuts, tree nuts, fish, and shellfish. Our commitment to inclusivity ensures that as many people as possible can enjoy this delightful fall treat without worry.
Furthermore, you can easily adapt this recipe to be completely “Top 8 Free” by making a couple of simple substitutions for those avoiding soy. To achieve this, simply ensure you use a soy-free vegan butter (many brands, including Earth Balance, offer a soy-free stick option) and opt for a coconut-based cream cheese alternative, such as the one offered by Daiya (details can be found in the dairy-free section above). By making these small adjustments, even more individuals with specific dietary needs can safely indulge in this scrumptious dessert.
My hope in developing such an allergy-friendly cake is to enable a wider community to experience the joy of a classic pumpkin dessert. Please share this wonderful recipe with all your friends and family who navigate food allergies; it truly makes a difference. Your engagement also helps us reach more people! If you love this recipe, consider rating it (just click the stars in the recipe card below) after you’ve made it. Your ratings boost its visibility in search engine results, helping others discover this incredible allergy-friendly option.
Mastering Vegan Cream Cheese Frosting: A Simple Guide
Creating a delicious vegan or dairy-free cream cheese frosting is surprisingly simple and incredibly rewarding. The beauty of modern plant-based ingredients means you can often perform a straightforward swap from traditional dairy-based recipes to their vegan counterparts, yielding fantastic results that are indistinguishable from the original in taste and texture. Here’s how we achieve that perfect creamy, tangy frosting:
- For the butter component, I consistently rely on Earth Balance Buttery Sticks. These sticks are excellent for baking and frosting, offering a neutral flavor profile that blends seamlessly. Remember, they also offer a soy-free version if you need to avoid soy allergens.
- When it comes to the liquid element, I prefer to use rice milk. Its mild flavor ensures that it doesn’t introduce any undesirable aftertastes to the frosting, allowing the other flavors to shine. While you’re welcome to use any non-dairy milk you prefer (such as almond milk, oat milk, or soy milk), be mindful that some might impart a subtle flavor. For a sweet frosting like this, either vanilla-flavored or original unsweetened rice milk will work perfectly.
- The crucial “cream cheese” swap is handled by Tofutti cream cheese. Its consistency and tangy flavor are remarkably close to traditional cream cheese, making it an ideal choice for this frosting.
Beyond these key substitutions, the rest of the ingredients are standard frosting staples: powdered sugar for sweetness and body, and vanilla extract to enhance the overall flavor. It’s truly that easy!
While some people might consider using coconut oil as a butter substitute in frostings, and I do use it in other recipes, for this particular cream cheese frosting, I find that a dedicated vegan butter substitute like Earth Balance provides a more authentic buttery undertone. This richness is essential for achieving the classic, decadent flavor profile expected from a cream cheese frosting, making the vegan butter substitute the superior choice here.
Explore More Gluten-Free Vegan Pumpkin Recipes!
Absolutely! My kitchen is a hub for gluten-free and vegan baking, primarily because my son has severe allergies to wheat, dairy, and eggs. This has driven me to create a wide array of delicious, safe, and family-friendly recipes that everyone can enjoy. If you’ve loved this pumpkin cake, you’ll be thrilled to discover our other favorite pumpkin creations, all crafted with the same commitment to flavor and allergy-friendliness:
- Spiced Pumpkin Muffins with Cinnamon Glaze: Perfect for breakfast or a snack, these muffins are moist and flavorful.
- Pumpkin Mousse Pie: A lighter, creamier take on traditional pumpkin pie, offering a silky smooth texture.
- Baked Pumpkin Oatmeal: A hearty and warming breakfast option, great for meal prepping.
- Pumpkin Crumble Pie: A delightful twist on pie with a crunchy, sweet topping.
- Iced Pumpkin Oatmeal Cookies: Chewy, spiced cookies topped with a sweet icing – an irresistible treat.
- Pumpkin Scones with Spiced Glaze: Elegant and flavorful, perfect for an afternoon tea or brunch.
- Pumpkin Chocolate Chip Cookies: The classic combination of pumpkin and chocolate in a soft, chewy cookie.
- Pumpkin Cornbread: A unique savory-sweet bread, wonderful with chili or stews.
- Instant Pot Pumpkin Quinoa Porridge: A quick, nutritious, and comforting breakfast option.
And if you find yourself with extra vegan cream cheese frosting, be sure to check out my gluten-free vegan carrot sheet cake – it’s another perfect pairing! For those exploring different dietary paths, if you’re looking for another pumpkin dessert but prefer a Keto option, I recommend this delicious Keto Pumpkin Creme Brulee by Cooking LSL. Enjoy your journey through allergy-friendly baking!
Watch How to Make This Gluten-Free Vegan Pumpkin Cake!
Yes, I absolutely have a video tutorial to guide you through the process of making this incredible cake! I’ve created a concise and engaging TikTok video, as I find this format to be excellent for quick, informative demonstrations. Watching this short video will provide you with a fantastic visual overview and reinforce just how simple and enjoyable it is to prepare this delicious gluten-free vegan pumpkin cake. It’s often easier to follow along when you can see each step in action!
@allergyawesomeness Gluten free vegan pumpkin cake with cream cheese frosting. I like this better than pumpkin pie! #glutenfreeveganbaking #pumpkincake #vegancreamcheesefrosting #allergyfriendly ♬ Pumpkin – The Regrettes
One Bowl Gluten Free Vegan Pumpkin Cake
12
15 minutes
35 minutes
30 minutes
1 hour 20 minutes
A 13×9 spiced pumpkin cake, filled with fall’s best spices, and topped with a sweet cream cheese frosting. A thick slice topped with creamy cream cheese frosting is what every fall meal needs at the end. This cake and “cream cheese” frosting are both gluten-free and vegan.
Ingredients
CAKE INGREDIENTS:
- 1 can of pumpkin
- 1 cup canola oil
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 2 Ener-G eggs
- 1 Tablespoon vanilla extract
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp salt
- 2 cups gluten free flour with xanthan included (if it’s not, add 1 tsp of xanthan; see above for flour options)
VEGAN CREAM CHEESE INGREDIENTS:
- 3/4 stick dairy-free butter
- 6 oz (3/4 of an 8 oz container) of dairy-free cream cheese
- 1 and 1/2 teaspoons vanilla
- 4 to 4 and 1/2 cups powdered sugar (depending on how thick you like it)
- Pinch of salt
- Rice milk, if needed for thinning
Instructions
1. Preheat the oven to 350 degrees F.
2. Grease a 13×9 glass baking dish with a safe non-stick spray.
3. In a small mixing bowl, make your two Ener-G eggs according to the package, set aside.
4. In a large mixing bowl, pour your wet ingredients: pumpkin, canola, Ener-G eggs, and vanilla. Mix (either with a stand mixer, by hand or with hand held beaters).
5. Add in your sugars and mix.
6. Add in your dry ingredients: baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg and salt. Mix.
7. Add in your gluten-free flour and mix (add xanthan if needed, see post above.)
8. Bake for 30-35 minutes, or until center is cooked.
9. Allow cake to cool. While cooling, make the frosting.
10. In a large mixing bowl with the whisk attachment, whisk your vegan butter and cream cheese substitute well, on high until softened and combined.
11. Add in your vanilla, stir. Add in a pinch of salt. Add in your powdered sugar, a little at a time and beat. Add in any rice milk you may need to thin it to your desired consistency.
12. Once the cake is completely cooled, frost with the frosting. You can keep this cake room temperature, or chilled, covered with plastic wrap.
Notes
For other substitution options, read my post above.
For gluten and dairy free dinner ideas check out my cookbook: An Allergy Mom’s Lifesaving Instant Pot Cookbook.
*Our allergies, while severe and that get re-tested yearly, are such that we can go strictly by what’s on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. I cannot assure you of any ingredient’s safety, only you can do that. I simply share what works for our family
**If you are going to feed this to someone with food allergies, and you yourself do not have food allergies, I HIGHLY recommend having them check every single brand and ingredient you are using, to ensure they’re OK with each part of the recipe. And, to make sure you’ve talked to them about how to avoid cross contamination in your kitchen.
Nutrition Information:
Yield: 12
Serving Size: 1
Amount Per Serving:
Calories: 338Total Fat: 18gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 1mgSodium: 384mgCarbohydrates: 41gFiber: 1gSugar: 24gProtein: 2g
DON’T FORGET TO PIN IT, AND WHILE YOU’RE THERE—EXPLORE ALL OF MY OTHER DIETARY SPECIFIC PINTEREST BOARDS FOR MORE INSPIRATION!
