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Cream Cheese Frosted Pumpkin Cake

Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Dessert
Servings 16


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


  • 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. 
Keyword Gluten Free Pumpkin Cake, Gluten Free Vegan Cake, Maple Frosted Pumpkin Cake, Pumpkin Cake, Vegan Pumpkin Cake