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Who wants a bite of this maple frosted pumpkin cake? It’s vegan, gluten-free, and sugar-free friendly! If you are in need of a last-minute Thanksgiving dessert recipe, this is the perfect thing to make. It is made with just a couple simple ingredients and really takes no time at all.
How can I make this pumpkin cake sugar free?
This recipe calls for pure maple syrup as the sweetener, but you can use a sugar free flavored maple syrup instead if you need to make the recipe sugar free.
What ingredients do I need for this pumpkin cake?
This pumpkin cake requires just a couple simple ingredients. They are:
- brown rice flour
- ground flaxseed
- cinnamon, nutmeg, and ginger
- baking powder
- pure vanilla extract
- pumpkin puree
- olive oil
- pure maple syrup
- coconut butter (or other nut butter)
I’m allergic to coconut, what else can I use?
If you’re allergic to coconut, you can substitute the coconut butter with cashew butter.
Can I use a different flour?
If you don’t have brown rice flour or don’t prefer to use it, you can try substituting the brown rice flour with oat flour. If you use oat flour for this recipe, use 2 cups of oat flour. I personally recommend brown rice flour for this recipe.
Can I use a different frosting?
You can certainly use a different frosting recipe if you prefer not to use coconut butter or cashew butter in the frosting.
How do I store this cake?
I recommend storing this cake in the fridge, as it will last longer than stored on the countertop. You can store it in the fridge for up to 5 days.
For the Cake
- 1 1/2 cups brown rice flour
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1 1/2 tsp baking powder
- 1 cup pumpkin purée
- 1/2 cup water
- 1/3 cup ground flaxseed
- 1/4 cup olive oil
- 2/3 cup pure maple syrup
For the Frosting
- 1/3 cup coconut butter, softened
- 3 TBS pure maple syrup
- water (optional)
- Preheat the oven to 350° and grease an 8x8 square baking dish with cooking spray.
- While the oven is preheating, whisk together the wet ingredients in a large bowl.
- Next, add the dry ingredients to the wet ingredients, adding each one at a time.
- Once all of the dry ingredients are added, whisk the cake batter well until it is smooth and there are no lumps. Continue to mix for several minutes (this helps gluten free baked goods to not be gummy).
- Pour the batter into the prepared baking dish and bake at 350° for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, let the pumpkin cake cool completely in the pan.
- While the cake cools, mix together the frosting: heat the coconut butter slightly until it is warm and runny (in the microwave or on the stovetop). Once heated, add the maple syrup and mix until smooth. If the frosting is too thick, add some water until it reaches the desired consistency. Start with 1 teaspoon of water and add more until you reach the consistency you want for the frosting.
- Once the cake is completely cooled, frost and slice.
- Serve leftovers in the fridge for up to 5 days.