Moist Gluten-Free Pumpkin Cake (Dairy-Free)

It’s Pumpkin Season!

Fall is officially here, and that means I can finally pull out my cozy knits and sweaters, drink copious amounts of lattes, and enjoy everything made with apples as well as go full on pumpkin!

Our Favorite Pumpkin Desserts:

• Homemade Pumpkin Puree (Gluten-Free, Vegan)
• Crustless Pumpkin Pie (Gluten-Free, Dairy-Free)
• Pumpkin Bars (Gluten-Free, Dairy-Free)
• Easy Pumpkin Scones (Gluten-Free, Dairy-Free)
• Pumpkin Cheesecake (Gluten-Free, Vegan)
• Super Moist Pumpkin Bread (Gluten-Free, Dairy-Free)

Easy Gluten-Free Pumpkin Cake

And of course, we can’t possible head into holiday season without a pumpkin-flavored cake, can we?

Today we’re making a gluten-free and dairy-free pumpkin cake that you’ll want to make all fall season long!

With a moist and tender crumb, this delicious cake is topped off with a creamy cinnamon-flavored frosting for the perfect finish!

Why This Recipe Works:

• Simple Ingredients: The ingredients required for making this gluten-free pumpkin coffee cake recipe are easily accessible at the local grocery stores (nothing fancy required!).
• Easy to Make: Preparing this pumpkin cake batter and the frosting is uncomplicated, and you can have a delicious pumpkin recipe in just over an hour!
• Totally Gluten-Free & Dairy-Free: The best part is that this recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten and lactose intolerances can enjoy this pumpkin spice cake without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this gluten-free pumpkin cake recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

For the Pumpkin Cake Batter:

For the Dairy-Free Cream Cheese Frosting:

Recipe Notes + Substitutions:

• Pumpkin Puree: I like using my homemade pumpkin puree, but store-bought canned pumpkin puree (NOT the same as pumpkin pie filling) will work just as well.
• Eggs: Eggs are necessary for binding the ingredients together and giving the batter lift. I have not tried making this recipe without eggs, but if you allergic to eggs, you may try using acquafaba or an egg-replacer. (If you do make this recipe egg-free, please let me know how it goes in the comments below, I’d love to hear!).
• Sugar: I used a combination of white sugar and light brown sugar, but you can also use cane sugar, dark brown sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, make sure to use granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
• Applesauce: I like using my homemade applesauce, but store-bought applesauce will work just as well.
• Almond Milk: I used an unsweetened version of my homemade almond milk, but you can also use another unsweetened non-dairy milk (such as cashew milk, oat milk, rice milk, tigernut milk, or coconut milk).
• Vanilla Extract: Adding vanilla extract gives this gf pumpkin cake extract flavor, so don’t skip it!
• Gluten-Free Flour: This recipe is meant to be made with a good-quality gluten-free measure-for-measure flour (a gluten-free flour blend that is a 1:1 substitute for regular wheat flour). If you are not Celiac or gluten-intolerant, go ahead and use regular flour instead.
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to better bind the ingredients together. If your gluten-free meaure-for-measure flour blend does not already include xanthan gum, make sure to add it in.
• Baking Powder: Baking powder is the only leavening agent used in this pumpkin coffee cake recipe and helps the batter rise, so it’s essential in this recipe. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
• Fall Spices: I used a mix of ground cinnamon, ground cloves and ground ginger for a beautiful fall flavor. Alternatively, you may swap them out for 2 3/4 teaspoons of pumpkin pie spice instead.
• Butter: I used dairy-free butter (vegan butter) to keep this recipe dairy-free. You may also use coconut oil if you prefer. Alternatively, if you are not lactose-intolerant, go ahead and use regular butter instead.
• Cream Cheese: I used dairy-free cream cheese to keep this recipe dairy-free. Alternatively, if you are not lactose-intolerant, go ahead and use regular cream cheese or yogurt or sour cream instead.
• Powdered Sugar: Powdered sugar (also known as confectioner’s sugar) is very fine in texture and will dissolve easily in the cream cheese to make a smooth frosting. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).
• Pecans: I like topping this moist gluten-free pumpkin cake with crunchy whole pecans or chopped pecans for a beautiful finish (as well as contrast to the creamy frosting texture). If you prefer, you can also use other nuts such as walnuts, almonds, cashews etc.

How to Make Gluten-Free Pumpkin Cake (Step by Step):

1. Preheat and Line

Preheat the oven to 350F and line a 10”x15” baking pan with parchment paper.

2. Mix Sugars with Wet Ingredients

In a large mixing bowl, beat eggs with sugars, applesauce, almond milk, pumpkin puree and vanilla extract until smooth.

3. Add Dry Ingredients

Stir in the gluten-free measure-for-measure flour, baking powder, salt, ground cinnamon, ground cloves and ground ginger.

Mix well until you get a thick and homogeneous batter.

4. Transfer Batter to Baking Pan

Transfer the gluten-free pumpkin cake batter to the prepared baking pan and spread it out evenly with a spatula.

5. Bake Until Ready

Bake the batter in the preheated oven for 25-30 mins, or until a toothpick or cake tester inserted in the center of the cake comes out clean.

6. Cool Before Frosting

Allow the pumpkin cake to cool completely on a wire rack at room temperature before frosting.

7. Prepare Cream Cheese Frosting

In a separate bowl, use an electric beater to whip the dairy-free butter and dairy-free cream cheese together for 2 minutes.

Add the powdered sugar, vanilla extract and ground cinnamon and beat together until you get smooth mixture.

8. Frost Cake and Cut into Bars

Frost the pumpkin cake with the vegan cream cheese frosting and sprinkle with pecans.

Once frosted, cut the gluten-free dairy-free pumpkin cake into 2-inch squares for serving.

Dish by Dish Tips/Tricks:

• Round Cake: If you prefer a round cake instead of squares, you can simply bake the batter in an 8-inch round cake pan at 350F for 30 to 35 minutes, or until a toothpick inserted in the middle comes out clean.
• Bundt Cake: If you prefer a bundt cake instead of squares, you can simply bake the batter in a bundt cake pan at 350F for 30 to 35 minutes, or until a toothpick inserted in the middle comes out clean.
• Not Keen on Frosting? If you’re not a big fan of frosting, you can simply leave out the frosting and just sprinkle the cake with a light dusting of powdered sugar.

Recipe FAQs: