Vegan Gluten Free Pumpkin Cake
Ingredients
The cake
-
⅔
cup
aquafaba (chickpea brine)
-
1 ¼
cup
coconut sugar
-
¼
cup
ripe banana (mashed)
-
½
cup
maple syrup or agave nectar
-
1 ½
cups
pumpkin purée
-
¼
cup
olive oil, grape seed oil, avocado oil, or melted coconut oil
-
¾
tsp
sea salt
-
1 ½
tsp
baking soda
-
2
tsp
baking powder
-
1
tsp
ground cinnamon
-
2
tsp
pumpkin pie spice
-
1
cup
water or unsweetened almond milk
-
1
tsp
apple cider vinegar or lemon juice
-
1 ½
cups
gluten-free rolled oats
-
1 ½
cups
almond flour
-
2 ⅓
cups
gluten-free flour blend
The frosting (optional)
-
Vegan Buttercream Frosting
-
Vegan Cream Cheese Frosting
Instructions
- Preheat the oven to 350°F (176°C) and prepare two 9-inch cake pans.
- Beat the aquafaba until light and airy, then gradually add coconut sugar until fluffy.
- Mix in the mashed banana, maple syrup, pumpkin purée, oil, salt, baking soda, baking powder, cinnamon, and pumpkin pie spice.
- Add water or almond milk and vinegar, then mix again.
- Stir in the oats, almond flour, and gluten-free flour blend until combined.
- Divide the batter between the prepared pans and bake for 45 minutes to 1 hour.
- Let the cakes cool in the pans before inverting onto a serving plate.
- Frost with your choice of frosting if desired.
Nutrition Facts (estimated)
Servings
12 slices
Calories
319
Total fat
10.5g
Total carbohydrates
54.6g
Total protein
4.8g
Sodium
282mg
Cholesterol
0mg
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