The Most Delicious Pumpkin Cake

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: American

Keyword: dairy free cake recipes, gluten free cake recipes, gluten free pumpkin cake, halloween cake recipes, halloween recipes, healthy cake recipes, pumpkin cake recipe, pumpkin dessert recipes, thanksgiving cake recipes, thanksgiving recipes

Servings: slices

Author: Renee Kohley - Raising Generation Nourished

Ingredients

For the Pumpkin Cake:

4 eggs
1 cup coconut sugar
1/4 cup maple syrup
1 15-ounce can pumpkin puree
2 tsp blackstrap molasses
3 tsp vanilla extract
1 cup coconut oil or butter melted
2 cups Namaste Gluten Free Flour Blend See Notes for flour swaps
2 tsp pumpkin pie spice
2 tsp cinnamon
2 tsp aluminum free baking powder
1 tsp baking soda
1 tsp sea salt

For the Cream Cheese Frosting:

8 oz cream cheese See notes for DF version
1/2 cup palm shortening or butter
2 1/2 - 3 cups powdered sugar
2-3 tbsp coconut milk or whole milk or cream
2 tsp vanilla extract
1/2 tsp pumpkin pie spice or cinnamon

Instructions

Pre-heat the oven to 350 degrees. Grease two 8-9 inch cake pans. I also like to fit the bottom of the cake pans with parchement paper to ensure the cakes come out easily. I also think that baking this cake in a Bundt pan would be cute.
Blend the eggs, coconut sugar, maple syrup, pumpkin puree, molasses, and vanilla until smooth and creamy. Slowly add in the melted coconut oil, blending that in as well.
Blend the rest of the ingredients until smooth and combined, and divide the batter into the 2 prepared cake pans.
Bake the pumpkin cakes at 350 degrees for 35 minutes, until a toothpick comes out clean and the top springs back to touch.
Allow the cakes to cool for 10 minutes before turning them out onto a cooling rack to cool completely before frosting
To make the cream cheese frosting, blend the frosting ingredients together until smooth and creamy. Frost the cake how you desire.

Notes

All purpose flour will swap cup for cup if you tolerate gluten. Most cup for cup GF flour blend brands should work here as well.
If you are dairy free, swap the cream cheese for either dairy free cream cheese, coconut yogurt, or just more palm shortening.
If you want to make the cake ahead of time, bake the cakes, and then after they cool, wrap them tightly in plastic wrap. If storing for more than 1 or 2 days, put the wrapped cakes into a freezer bag and freeze them to maintain moisture and freshness. You can frost the cake before serving.