Cream Cheese Frosted Pumpkin Cake
Ingredients
For the Cake
- 2 cups oat flour (I use homemade)
- 1/2 cup almond flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 3/4 cup coconut sugar
- 2 flax or regular eggs
- 1/3 coconut oil, melted
- 1 1/4 cups pumpkin purée
For the Cream Cheese Frosting
- 8 oz plain cream cheese (I use dairy free)
- 1/4 cup pure maple syrup
Instructions
- 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.
Video
Notes
If using regular cream cheese, make sure it is softened before making the icing.