Pumpkin lattes, muffins, cookies, breads, cakes …seems like everyone is putting pumpkin in everything these days. But, I must admit, I’m a sucker for pumpkin so I totally don’t mind. There’s something about its creamy fall-flavour that makes me feel like putting on a pair of fuzzy slippers and sitting by the fire place.
Using Real Pumpkin Puree
Before I rant on about pumpkin any longer, I’d like to clarify -I’m talking about real pumpkin, not the fake powdered spice stuff. Roasted pumpkin and/or pumpkin puree is so tasty and good for you that I still don’t understand why some choose the fake sugary stuff (no judgement here but common you’re totally missing out).
Did you know the health benefits of pumpkin include…
- Rich in Vitamins A & C
- Packed with minerals and fibre
- High in antioxidants (alpha-carotene, beta-carotene and beta-cryptoxanthin)
- Great for your skin and heart health
- Helps reduce the risk of cancer
All about the pumpkin spice cake!
Behold my first pumpkin based recipe shared on my blog. This pumpkin spice cake really surprised me (in a good way). Having never made a pumpkin cake before, I was curious to see how the texture would turn out and how the gluten free flour would bind with the pumpkin puree. I used all natural ingredients and decided to make it vegan too. After about 10 minutes of playing mad-baker scientist, I popped it in the oven and patiently waited, and waited. Exactly 37 minutes later I cut into what is now our favourite pumpkin cake! Move over pumpkin pie, there’s a new slice in town and she likes it spicaayyy!
You will absolutely love this recipe. This pumpkin spice cake is…
- It’s super moist
- Uses wholesome, healthy ingredients
- Dairy, gluten, egg, soy, and nut free -hurray for all!
- Perfect amount of spice and sweetness
- Zero chalky after taste -gluten free peeps you know what I’m talking about!
Pumpkin Spice Cake Recipe
- 1 ¼ cup gluten free flour my preference for this recipe: GoGo Quinoa Gluten Free All Purpose Flour
- 2/3 cup organic coconut palm sugar
- 2 tbsp tapioca flour
- 1 tbsp organic cinnamon
- ½ tsp organic ginger powder
- ¼ tsp organic ground nutmeg
- ¼ tsp organic ground cloves
- 2 tsp aluminum free baking powder
- 1 tsp baking soda
- ½ tsp Himalayan salt
- 2 flax eggs 2 tbsp flax meal combined with 6 tbsp water, let stand for 5 minutes
- ½ can organic pumpkin puree approx. ¾ cup
- ½ cup melted coconut oil
- ¼ cup high grade Canadian maple syrup
- ¼ cup coconut milk from the carton not can
- 1 tsp organic vanilla extract
- 1/2 cup coconut sugar
- 1 tsp tapioca flour
- 1 tbsp coconut milk
- Preheat oven to 350F. Grease or line an 8’’ circular baking dish and set aside.
- Combine flax meal and water to create flax eggs in a medium bowl, set aside.
- Combine all dry ingredients in a large bowl, set aside.
- In medium bowl where flax eggs have formed, add in melted coconut oil and pumpkin puree, whisk (or beat) thoroughly and then add in remaining wet ingredients.
- Pour wet pumpkin mixture into dry flour mixture. Fold until well combined. Batter should not be runny, it should resemble that of a muffin batter and should run off the spoon a bit. If it’s too thick, add 2 more tbsp. coconut milk.
- Pour batter into prepared baking pan and bake at 350F for 35-40 minutes. Do not overbake. Cake is ready when toothpick comes out dry and clean. I usually remove at the 37 minute mark.
- Let cool for 15 minutes and then drizzle with caramel glaze.
For the Glaze:
- Blend coconut sugar and tapioca flour on high in a small blender or coffee grinder until a fine powder is achieved (similar to confectioners’ sugar). Add powder to a small bowl.
- With a fork, stir in coconut milk. You can add 1 tsp more coconut milk if the glaze is too thick for your liking. Drizzle on top of cake or pour in the middle of the cake and spread with a spreading spatula.
- Keeps 3 days at room temperature, 5-7 days in the fridge.
- Recipe can easily be doubled for a bundt style cake. Bake at 350F for 50-55 minutes.
- Do not use nut flour for this recipe (it will turn out mushy – more like a brownie).
- Can substitute the caramel glaze for melted chocolate.
- This cake does not rise very much, making it perfect for layering with coconut whipping cream.
- Optional: add roasted pecans on top and slightly press down prior to baking.
Hope you enjoy this gluten/dairy free vegan pumpkin spice cake as much as I do! Give it a try and share your thoughts with me in the comment section below or on social media.
Helping you put Wellness 1st,