Indulge in the Ultimate Gluten-Free Vegan Pumpkin Cinna-Swirl Cake with Spiced Maple Cream Cheese Frosting

There are those moments in the kitchen when a craving strikes with such intensity that as your creation bakes, you find yourself whispering prayers: “Please turn out, PLEASE turn out!” This was precisely my experience just a few days ago, as the irresistible aroma of this magnificent cake filled my home. The anticipation was almost unbearable, fueled by the promise of warm spices, sweet pumpkin, and a rich, creamy frosting – all crafted to be delightfully allergy-friendly.

And, turn out it most certainly did!

The moment I pulled it from the oven, cooling it carefully before the final, luxurious frosting, I knew I had something special on my hands. This wasn’t just another baking experiment; it was a revelation, a masterpiece of fall flavors and textures.

In our household, a homemade cake typically enjoys a leisurely existence, gracing our countertop for a few days, offering sweet indulgence with each passing afternoon. However, this particular Pumpkin Cinna-Swirl Cake defied all norms. Within a mere 24 hours, only a single slice remained, a testament to its extraordinary appeal. My kids, my husband, and I found ourselves returning for slice after delectable slice, unable to resist its charm. I share this not with an ounce of shame, but as a crucial point of reference: you simply *must* understand the sheer fabulousness of this cake.

As the autumn leaves begin to turn and the air grows crisp, my thoughts invariably drift to Thanksgiving, a holiday synonymous with bountiful feasts and comforting desserts. This year, I’m seriously contemplating making this sensational Pumpkin Cinna-Swirl Cake the star of our dessert table, perhaps alongside my beloved maple cookies. It truly takes the cake, offering a fresh, exciting, and inclusive alternative to traditional pies. Imagine the joy of serving a dessert that everyone, including those with dietary restrictions, can wholeheartedly enjoy!

For my acceptance speech, acknowledging this cake as “the bomb dot comb” (and then some!), I must extend my heartfelt gratitude to my dear friend, Ashlie. Her simple yet profoundly delicious pumpkin cookie was the spark that ignited this entire culinary journey. From that delightful bite, a craving began to grow, an insistent whisper for something more elaborate, more deeply spiced, more utterly decadent. Before I knew it, I was envisioning and then crafting a double-layered masterpiece – a dream made real through the magic of baking.

This recipe isn’t just about baking a cake; it’s about creating memories, sharing joy, and proving that allergy-friendly food can be incredibly delicious and satisfying. The combination of moist pumpkin cake, a rich cinna-swirl, and the creamy, spiced maple cream cheese frosting is a symphony of flavors that perfectly encapsulates the essence of fall.

Thank goodness for those unexpected cravings! You never truly know when a simple desire for a treat will lead you to invent or discover a dessert you never knew you were missing out on – a dessert that becomes an instant classic in your home. This Pumpkin Cinna-Swirl Cake is precisely that kind of discovery, a joyful addition to our family’s recipe repertoire that we’ll be making for years to come.

Happy fall, everyone! May your kitchens be filled with warmth, spice, and the irresistible aroma of freshly baked goods.

Pumpkin Cinna-Swirl Cake with Spiced Maple Cream Cheese Frosting (GF, Vegan)

Yield:
Two 9 inch cakes (serves 9-12)

Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Ingredients

For the Pumpkin Cake:

1 cup canned pumpkin (not pie filling)
1 cup vanilla rice milk (or other plant-based milk)
1 Tbsp vegetable oil
2 tsp vanilla extract
1 Tbsp apple cider vinegar
1/4 cup brown sugar
1/2 cup granulated sugar
2 Tbsp baking powder
1 tsp baking soda
3/4 tsp xanthan gum
3/4 tsp salt
2 1/2 cups gluten-free all-purpose flour blend (ensure it contains xanthan gum if not already included)

For the Cinna-Swirl:

1 TBSP pumpkin pie spice
1/2 cup coconut oil – melted
1/2 cup maple syrup
Pinch of salt

Once made, divide this mixture in half. One half is for the cake swirl, the other for the frosting.

For the Vegan Spiced Maple Cream Cheese Frosting:

The other half of the cinna-swirl mixture (from above)
8 oz. vegan cream cheese, softened
3 1/2 cups powdered sugar
1 tsp vanilla extract

Instructions

Prepare Pans & Preheat Oven: Preheat your oven to 350°F (175°C). Thoroughly grease two 8″ or 9″ round cake pans, or line them with parchment paper for effortless cake removal.
Mix Wet & Dry Ingredients: In a large mixing bowl, combine all the wet ingredients for the cake: canned pumpkin, vanilla rice milk, vegetable oil, vanilla extract, and apple cider vinegar. Using a stand mixer (or a hand mixer), gradually add the dry ingredients – brown sugar, granulated sugar, baking powder, baking soda, xanthan gum, salt, and finally the gluten-free flour. Mix on low speed until the ingredients are just combined, being careful not to overmix. Scrape down the sides of the bowl as needed to ensure everything is incorporated into a smooth batter.
Prepare Cinna-Swirl Mixture: In a separate small bowl, whisk together the pumpkin pie spice, melted coconut oil, maple syrup, and a pinch of salt until well combined. This is your cinna-swirl. Now, divide this mixture evenly into two separate bowls. One half will be swirled into the cake batter, and the other half will be used in your frosting.
Assemble & Swirl Cake Batter: Pour the prepared cake batter evenly into your two greased or parchment-lined cake tins. Take one half of the cinna-swirl mixture and drizzle it over the top of the batter in both pans. Use a knife or skewer to gently swirl the cinna-swirl into each batter, creating beautiful marbled patterns throughout the cake layers.
Bake Cakes: Transfer the cake tins to the preheated oven. Bake for 15-20 minutes, or until the edges of the cakes begin to lightly brown and a toothpick inserted into the center of a cake comes out clean. Baking times may vary slightly, so keep an eye on them.
Cool Completely: Once baked, remove the cakes from the oven and place them on a wire rack to cool completely. It’s crucial that the cakes are entirely cool before you attempt to frost them, otherwise, the frosting will melt and slide off.
Prepare Vegan Cream Cheese Frosting: While the cakes are cooling, prepare your decadent vegan cream cheese frosting. In the bowl of a stand mixer, combine the reserved other half of the cinna-swirl mixture, softened vegan cream cheese, powdered sugar, and vanilla extract. Beat on medium-high speed until the frosting is light, fluffy, smooth, and creamy. For the best consistency, especially if your kitchen is warm, chill the frosting in the refrigerator for about 15-30 minutes to allow it to firm up slightly before frosting the cake.
Frost & Serve: Once the cakes are completely cooled, carefully invert them onto your serving plate or cake stand. Generously frost your cake with the spiced maple cream cheese frosting. Don’t be afraid to pile it high – the more frosting, the better! You might have a decent amount of frosting left over; feel free to enjoy it by the spoonful. It’s a well-deserved baker’s treat! Slice and serve this incredible gluten-free, vegan pumpkin cinna-swirl cake and watch it disappear.

This incredible recipe was inspired and adapted from KBlog’s Vegan Pumpkin Spice Cinnamon Bun Cake, with adjustments made to perfect its gluten-free and allergy-friendly qualities, and to infuse it with that distinctive spiced maple cream cheese frosting. We hope you enjoy making and sharing this delightful fall treat!