Introduction
Are you looking for a delicious dessert that is vegan and gluten-free? Look no further than this amazing pumpkin cake recipe! This cake is perfect for any occasion, from Thanksgiving to a cozy night in. It’s easy to make, and even easier to devour. So why wait? Let’s get started!
Ingredients
- 2 cups all-purpose gluten-free flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/2 tsp salt
- 1 cup pumpkin puree
- 1/2 cup maple syrup
- 1/2 cup unsweetened applesauce
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (180°C). Grease a 9-inch cake pan with cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a large bowl, mix together the pumpkin puree, maple syrup, applesauce, melted coconut oil, and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Serve and enjoy!
Nutritional Information
Per serving:
- Calories: 222
- Carbohydrates: 33g
- Protein: 2g
- Fat: 10g
- Saturated Fat: 7g
- Sodium: 257mg
- Potassium: 134mg
- Fiber: 2g
- Sugar: 12g
- Vitamin A: 4811IU
- Vitamin C: 2mg
- Calcium: 62mg
- Iron: 1mg
Cooking Time
Preparation Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Equipment
- 9-inch cake pan
- Mixing bowls
- Whisk
- Spatula
- Cooking spray
Serving Suggestions
This pumpkin cake is delicious on its own, but you can also serve it with a dollop of whipped coconut cream or a drizzle of maple syrup.
Variations
If you want to mix things up, try adding some chopped nuts or dried fruit to the batter. You could also try using a different type of puree, such as sweet potato or butternut squash.
Substitutions
If you don’t have maple syrup on hand, you can substitute it with honey or agave nectar. If you can’t find pumpkin puree, you can use mashed sweet potato or butternut squash instead.
Storage
This pumpkin cake will keep in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months.
Tips
- Make sure your baking powder and baking soda are fresh to ensure that the cake rises properly.
- Don’t overmix the batter or your cake may turn out tough.
- Let the cake cool completely before slicing to prevent it from falling apart.
Notes
This recipe is vegan, gluten-free, and dairy-free.
Frequently Asked Questions
Can I use a different type of flour?
You can try using a different type of gluten-free flour, but be aware that it may affect the texture of the cake.
Can I use pumpkin pie spice instead of the individual spices?
Yes, you can use 1 1/2 tsp of pumpkin pie spice instead of the cinnamon, nutmeg, and ginger.
Can I make this cake without the applesauce?
Yes, you can omit the applesauce, but you may need to add a little extra pumpkin puree or coconut oil to make up for the moisture.
Personal Thoughts
This vegan gluten-free pumpkin cake is one of my favorite desserts of all time. Not only is it delicious, but it’s also healthy and easy to make. I love how the spices and pumpkin puree give it a warm, cozy flavor that is perfect for fall. Whether you’re vegan or gluten-free, this cake is sure to satisfy your sweet tooth. So go ahead and give it a try!