Gluten-free Pumpkin Cake
Made with wholesome almond flour and oat flour, no one will ever guess this perfectly moist and tender cake is gluten-free!
- 1 cup blanched almond flour not almond meal
- 1½ cups oat flour
- 1/2 cup coconut sugar or brown sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1½ teaspoons baking soda
- 1/2 teaspoon salt
- 2 eggs preferably pasture-raised
- ¼ cup non-dairy milk
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1/4 cup melted coconut oil
Preheat the oven to 350°F and lightly grease a 9x9 inch baking pan.
In a large bowl, whisk together the almond flour, oat flour, coconut sugar, spices, baking soda and salt.
In a separate bowl or measuring cup, whisk together the milk, eggs, pumpkin, and vanilla. Pour into the bowl with the dry ingredients and stir a few times. Add the melted coconut oil then stir until everything is evenly incorporated and a smooth batter has formed.
Pour the batter into the greased baking dish. Shake the dish until the batter is even in the pan. Bake in the oven for 30 minutes, or until a toothpick or fork comes out clean when poked into the center. Allow to cool completely before frosting. Once frosted, cut into 9 squares. Serve immediately or cover and store in the refrigerator until ready to serve. Leftovers will keep for up to 1 week when refrigerated.
For frosting I recommend either my Best Healthy Vegan Chocolate Frosting or a Vegan Cream Cheese Frosting made with 8 ounces vegan cream cheese, 2 tablespoons vegan butter, 2 cups powdered sugar and 1/2 teaspoon vanilla extract. Beat together until a frosting forms then refrigerate until ready to use on cooled cake.
Calories: 267kcal | Carbohydrates: 28g | Protein: 7g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 36mg | Sodium: 350mg | Potassium: 157mg | Fiber: 3g | Sugar: 9g | Vitamin A: 89IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 2mg