Cream Cheese Frosted Pumpkin Cake
For the Cake
(I use homemade)
flax or regular eggs
coconut oil, melted
For the Cream Cheese Frosting
plain cream cheese
(I use dairy free)
pure maple syrup
Preheat the oven to 350°F and line a square 8-inch cake pan with parchment paper.
While the oven is preheating, whisk together the dry ingredients in a large bowl. Next, add the wet ingredients to the dry ingredients, adding each one at a time.
Once all of the wet ingredients are added, whisk the cake batter well until it is smooth and there are no lumps.
Pour the batter into the prepared cake pan and bake for 35 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, prepare the frosting: add the cream cheese to a dish and mix well with a whisk. Once smooth and creamy, add in the maple syrup and mix again until the frosting is smooth.
Once the cake is completely cooled, frost it with icing and slice! Store leftovers in the fridge for up to 5 days.
If using regular cream cheese, make sure it is softened before making the icing.
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