Here is why I made this post. Fall has me craving pumpkin cake that feels like a hug. I wanted a simple set of options that capture autumn magic in every bite. This collection of 30 pumpkin cake recipes gives you warm spice, soft crumb, and that cozy scent that fills the house.
For you who love cozy kitchen moments, this post is for you. If you bake for family dinners, weekend gatherings, or a quick after school treat, you’ll find something here. The lineup stays friendly for beginners yet tasty enough for experienced bakers. You’ll see cakes that stay moist, frostings that shine, and flavors from cinnamon to caramel.
What you’ll get is a mix of textures and tastes, from light, airy layers to rich, dense slices. Each recipe uses ingredients you can find at the store. The steps are clear and bake times are realistic. You can adapt them for dairy free, gluten free, or less sugar without losing flavor.
Next steps are simple. Let’s break it down. Pick a recipe that fits your mood and the crowd. For a party, choose a moist cake with a crowd friendly frosting. For a quick weeknight treat, pick a one layer cake and a cinnamon cream cheese glaze.
Autumn comes alive as you bake. These cakes pair well with coffee, tea, or a mug of cider. They store well in the fridge or at room temp for a day or two. You can frost after cooling or add a drizzle right before serving.
Try one this weekend. Bake for a friend, or keep a slice for yourself and savor the season. If you share a version, I’d love to hear how you tweak the spices or frosting to make it yours.
1. Classic Gluten-Free Pumpkin Spice Cake
You want a pumpkin cake that fits a gluten-free kitchen. This Classic Gluten-Free Pumpkin Spice Cake brings autumn into a single slice. It uses pumpkin and warm spices to fill your home with a cozy scent. The crumb stays moist and the vegan cream cheese frosting adds a tangy finish.
Here is why this recipe works for busy fall kitchens.
Recipe Overview:
– Servings: 12
– Prep Time: 20 mins
– Cook Time: 30 mins
– Total Time: 50 mins
– Calories: 220 per slice
Ingredients:
– 1 1/2 cups gluten-free all-purpose flour
– 1 cup pumpkin puree
– 1 cup coconut sugar
– 1/2 cup almond milk
– 1/2 cup coconut oil
– 3 eggs (or flax eggs for vegan)
– 1 tsp baking powder
– 1 tsp baking soda
– 2 tsp pumpkin pie spice
– 1/2 tsp salt
– 8 oz vegan cream cheese, softened
– 1/4 cup coconut oil, melted
– 1/3 cup powdered sugar
– 1 tsp vanilla extract
Step-by-Step Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×13 inch cake pan.
2. Whisk dry ingredients: flour, sugar, baking powder, baking soda, pumpkin pie spice, salt.
3. Whisk wet ingredients: pumpkin puree, almond milk, coconut oil, eggs.
4. Add wet to dry and mix until just blended.
5. Pour batter into pan and smooth top.
6. Bake 30 minutes, until a toothpick comes out clean.
7. Cool completely, then frost with the vegan cream cheese frosting.
2. Vegan Pumpkin Chocolate Chip Cake
Craving a cozy, plant-based dessert that truly tastes like autumn? This vegan pumpkin chocolate chip cake delivers. It stays light and moist, with warm pumpkin spice and pockets of melted dairy-free chocolate. The crumb comes from spelt flour, which keeps things tender without being dense. Pair it with a hot cup of tea and sigh with satisfaction as the kitchen fills with cinnamon and pumpkin aroma. Here is why this cake works for you:
– Plant-based and pumpkin-forward
– Soft, inviting texture
– Simple ingredients you may already have
– Quick bake that fits a busy evening
Recipe Overview:
– Servings: 10
– Prep Time: 15 mins
– Cook Time: 35 mins
– Total Time: 50 mins
– Calories: 250 per slice
Ingredients:
– 1 ½ cups spelt flour
– 1 cup pumpkin puree
– ½ cup maple syrup
– ½ cup almond milk
– ½ cup coconut oil
– 1 tsp vanilla extract
– 2 tsp baking powder
– 1 tsp pumpkin pie spice
– ½ tsp salt
– ½ cup dairy-free chocolate chips
Step-by-Step Instructions:
1) Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan.
2) In a bowl, whisk together dry ingredients: spelt flour, baking powder, pumpkin pie spice, and salt.
3) In a separate bowl, whisk wet ingredients: pumpkin puree, almond milk, maple syrup, melted coconut oil, and vanilla.
4) Pour the wet mix into the dry. Stir just until combined.
5) Fold in the chocolate chips gently.
6) Transfer to the pan and bake 30–35 minutes, until a toothpick shows a few moist crumbs.
7) Let the cake cool before slicing.
Tips:
– For extra chocolate flavor, use dark chocolate chips.
– Enjoy warm with a scoop of dairy-free ice cream for a cozy treat.
Savor the magic of autumn with a slice of vegan pumpkin chocolate chip cake – where every bite is a warm hug for your taste buds!
3. Pumpkin Almond Flour Cake
You want a pumpkin dessert that is gluten-free, moist, and easy to share. This Pumpkin Almond Flour Cake delivers cozy fall vibes with a tender crumb. Almond flour adds a gentle nutty note that pairs perfectly with spiced pumpkin. It looks elegant enough for guests, yet simple enough for a weeknight treat. Next steps give you a kitchen-friendly version you can trust.
Ingredients:
– 2 cups almond flour
– 1 cup pumpkin puree
– ½ cup maple syrup
– ¼ cup coconut oil, melted
– 3 eggs (or flax eggs for vegan)
– 1 tsp baking powder
– 1 tsp cinnamon
– ½ tsp nutmeg
– ½ tsp salt
Step-by-Step Instructions:
1. Preheat your oven to 350°F (175°C). Grease a round cake pan.
2. In a large bowl, mix the almond flour, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, whisk together the pumpkin puree, maple syrup, coconut oil, and eggs.
4. Pour the wet ingredients into the dry and stir until just combined.
5. Spread the batter evenly in the pan and smooth the top.
6. Bake for 25–30 minutes, or until a toothpick comes out clean.
7. Let the cake cool completely before slicing and serving.
Tips:
– For extra moisture, store slices in the fridge and bring to room temp before serving.
– Add a handful of sliced almonds on top before baking for a subtle crunch.
4. Pumpkin Carrot Cake with Coconut Cream Frosting
Want a dessert that tastes like fall but stays simple? This pumpkin carrot cake blends two classics into one moist, easy treat. The carrots keep the crumb tender; pumpkin adds natural sweetness. A fluffy coconut cream frosting crowns the cake and makes it party ready.
Recipe Overview:
– Servings: 12
– Prep Time: 25 mins
– Cook Time: 35 mins
– Total Time: 1 hour
– Calories: 230 per slice
Nutrition Information:
– Protein: 4g
– Carbohydrates: 35g
– Fat: 10g
– Fiber: 2g
Ingredients:
– 1 cup gluten-free flour
– 1 cup grated carrots
– 1 cup pumpkin puree
– 1/2 cup maple syrup
– 1/2 cup coconut oil, melted
– 1 tsp baking powder
– 1 tsp baking soda
– 1 tsp ground cinnamon
– 1/2 tsp salt
– 1 can coconut cream (for frosting)
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C). Lightly grease a round cake pan.
2. Whisk dry ingredients: gluten-free flour, baking powder, baking soda, cinnamon, salt.
3. In a separate bowl, mix pumpkin puree, maple syrup, and melted coconut oil.
4. Stir in the grated carrots.
5. Pour the wet mix into the dry and fold until just combined.
6. Bake 30-35 minutes until a toothpick comes out clean; cool completely.
7. For frosting, chill the coconut cream overnight. Whip creamy part until fluffy and spread on top.
Tips:
– Add chopped walnuts for crunch.
– Dust with extra cinnamon before serving.
FAQ:
1. Can I swap regular flour?
Yes. Use all-purpose flour and keep the rest the same.
2. How long does frosting last?
Keep it in the fridge for up to a week.
5. Pumpkin Bundt Cake with Maple Glaze
You want a pumpkin cake that looks festive and tastes like autumn magic. This pumpkin bundt cake does exactly that. It stays moist and carries a gentle spice that warms the room. A drizzle of maple glaze finishes it with a sweet shine. It’s easy to bake and perfect for fall gatherings.
Recipe Overview:
– Servings: 10
– Prep Time: 20 mins
– Cook Time: 45 mins
– Total Time: 1 hour 5 mins
– Calories: 260 per slice
Nutrition Information:
– Protein: 4g
– Carbohydrates: 38g
– Fat: 12g
– Fiber: 2g
Ingredients:
– 2 cups gluten-free flour
– 1 cup pumpkin puree
– ½ cup coconut sugar
– ½ cup almond milk
– ½ cup coconut oil
– 3 eggs or flax eggs for vegan
– 1 tsp baking powder
– 2 tsp pumpkin spice
– ½ tsp salt
Maple glaze:
– 1 cup powdered sugar
– 2–3 tbsp maple syrup
– 1–2 tsp almond milk (optional)
Step-by-Step Instructions:
1. Preheat your oven to 350°F (175°C) and grease a bundt pan well.
2. In a large bowl, whisk together flour, coconut sugar, baking powder, pumpkin spice, and salt.
3. In another bowl, mix pumpkin puree, almond milk, melted coconut oil, and eggs or flax eggs.
4. Pour the wet ingredients into the dry and stir until just combined.
5. Spoon the batter into the pan and bake about 45 minutes until a toothpick comes out clean.
6. Let the cake cool for a bit, then invert onto a plate.
7. Drizzle with the maple glaze by whisking powdered sugar, maple syrup, and a splash of almond milk until smooth.
Tips:
– Grease the Bundt pan thoroughly to avoid sticking.
– Serve warm or at room temperature for the best texture.
FAQs:
1. Can I make this cake ahead of time? Yes, it stays moist for several days.
2. How should I store it? Keep it in an airtight container at room temperature.
6. Spiced Pumpkin Upside-Down Cake
Fall calls for a dessert that feels warm and a little special. This spiced pumpkin upside-down cake fits the moment. It starts with a caramel crown that glows golden when it bakes. The pumpkin keeps the center moist, while cozy spices wrap around every bite. Flip the pan and you reveal a glossy topping that makes the whole cake look like a fall centerpiece.
Recipe Overview:
– Servings: 8
– Prep Time: 15 mins
– Cook Time: 35 mins
– Total Time: 50 mins
– Calories: 240 per slice
Nutrition Information:
– Protein: 3g
– Carbohydrates: 36g
– Fat: 10g
– Fiber: 2g
Ingredients:
– 1 ½ cups gluten-free flour
– 1 cup pumpkin puree
– ¾ cup coconut sugar
– ½ cup almond milk
– ⅓ cup coconut oil
– 3 eggs (or flax eggs)
– 1 tsp baking soda
– 2 tsp pumpkin spice
– ½ tsp salt
– 1 cup brown sugar (for topping)
Step-by-Step Instructions:
1. Preheat your oven to 350°F (175°C) and grease a round cake pan.
2. Make the topping by melting brown sugar with coconut oil in a pan, then pour it into the bottom of the pan.
3. In a bowl, whisk together gluten-free flour, baking soda, pumpkin spice, and salt.
4. In another bowl, mix pumpkin puree, almond milk, and eggs.
5. Stir the wet ingredients into the dry until a smooth batter forms.
6. Pour the batter over the caramel top in the pan.
7. Bake 30–35 minutes. Let it cool, then invert onto a plate to reveal the caramelized crown.
Tips:
– Serve warm for best flavor.
– Add a swirl of whipped coconut cream for extra richness.
FAQs:
1. Can I use a different sweetener? You can swap brown sugar for coconut sugar.
2. How long does it last? Store in the fridge for up to 4 days.
7. Pumpkin Oatmeal Cake
Craving a pumpkin treat that fits a busy day? This pumpkin oatmeal cake brings autumn to your table. Oats add heft, pumpkin stays soft, and warm spices scent your kitchen. It’s great for breakfast, a snack, or a simple dessert. You get cozy flavor without a heavy bake.
Here is why this cake works for you.
Recipe Overview:
– Servings: 12
– Prep Time: 15 mins
– Cook Time: 40 mins
– Total Time: 55 mins
– Calories: 210 per slice
Nutrition Information:
– Protein: 5g
– Carbohydrates: 35g
– Fat: 7g
– Fiber: 3g
Ingredients:
– 2 cups rolled oats
– 1 cup pumpkin puree
– ½ cup maple syrup
– ½ cup almond milk
– ¼ cup coconut oil
– 1 tsp baking powder
– 1 tsp cinnamon
– ½ tsp nutmeg
– ½ tsp salt
Step-by-Step Instructions:
1. You preheat the oven to 350°F (175°C) and grease a square pan.
2. In a large bowl, you mix oats, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, you whisk pumpkin puree, almond milk, maple syrup, and melted coconut oil.
4. You pour the wet mix into the dry and stir until just combined.
5. You spread the batter in the pan and bake 35–40 minutes.
6. You let it cool before slicing.
Tips:
– You can add chopped nuts for crunch.
– Drizzle maple syrup over the top before serving.
FAQs:
1. Can I make this gluten-free?
Yes, use certified gluten-free oats.
2. How should I store it?
Keep in an airtight container for up to 3 days.
Indulge in the cozy comfort of pumpkin oatmeal cake – a quick, delicious treat that makes every busy day feel like autumn magic. Perfect for breakfast or a sweet snack, it’s the warm hug your taste buds crave!
8. Pumpkin Muffin Cake
Craving a pumpkin treat that’s easy to make? The pumpkin muffin cake blends muffin ease with cake softness. It bursts with pumpkin spice and a crunchy streusel on top. It works for breakfast or a quick snack and disappears fast.
Recipe Overview:
– Servings: 10
– Prep Time: 15 mins
– Cook Time: 25 mins
– Total Time: 40 mins
– Calories: 180 per muffin cake
Ingredients:
– 2 cups gluten-free flour
– 1 cup pumpkin puree
– 1/2 cup brown sugar
– 1/2 cup almond milk
– 1/4 cup coconut oil
– 2 tsp baking powder
– 1 tsp pumpkin spice
– 1/2 tsp salt
– 1/2 cup chopped nuts for streusel
Step-by-Step Instructions:
1. Preheat to 350°F (175°C) and grease a muffin tin.
2. In a large bowl, whisk together gluten-free flour, brown sugar, baking powder, pumpkin spice, and salt.
3. In another bowl, mix pumpkin puree, almond milk, and melted coconut oil.
4. Stir wet and dry ingredients until just combined.
5. Fill cups 3/4 full.
6. Top with chopped nuts for streusel.
7. Bake 20-25 minutes, until a toothpick comes out clean.
Tips:
– For a sweeter touch, add chocolate chips.
– Serve warm with a pat of vegan butter.
FAQs:
1. Can I freeze these? Yes, they freeze well for up to 3 months.
2. How can I make them less sweet? Reduce the sugar to taste.
9. Pumpkin Chai Cake
You want a pumpkin cake that tastes like autumn. This pumpkin chai cake blends pumpkin with warm chai spices for a cozy mood. A light vegan frosting adds a gentle sweetness that fits any gathering.
Recipe Overview:
– Servings: 10
– Prep Time: 20 mins
– Cook Time: 30 mins
– Total Time: 50 mins
– Calories: 220 per slice
Nutrition Information:
– Protein: 4g
– Carbohydrates: 36g
– Fat: 8g
– Fiber: 2g
Ingredients:
– 1 ½ cups gluten-free flour
– 1 cup pumpkin puree
– ½ cup chai tea (cooled)
– ½ cup maple syrup
– ½ cup coconut oil
– 1 tsp baking powder
– 2 tsp chai spice mix
– ½ tsp salt
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C). Grease a round cake pan.
2. Mix the dry ingredients: flour, baking powder, chai spice, and salt.
3. Whisk the wet ingredients: pumpkin puree, cooled chai, maple syrup, and melted coconut oil.
4. Pour the wet into the dry and stir until just blended.
5. Bake for 30 minutes, then cool completely.
6. Frost with the vegan frosting.
Tips:
– Use strong chai for fuller flavor.
– Dust with cinnamon or chai spice for a pretty finish.
FAQs:
1. Can I use regular flour? Yes, you can substitute all-purpose flour.
2. How long does it last? Store in an airtight container for up to 4 days.
10. Pumpkin-Lemon Drizzle Cake
You want a pumpkin cake that tastes like fall but feels bright and easy to bake. This Pumpkin-Lemon Drizzle Cake does just that. The lemon adds a clean zip that wakes up the pumpkin, and the slice stays tender enough to melt in your mouth. It’s the kind of treat you reach for with a cup of tea or coffee.
Recipe Overview:
– Servings: 10
– Prep Time: 15 mins
– Cook Time: 35 mins
– Total Time: 50 mins
– Calories: 210 per slice
Nutrition Information:
– Protein: 3g
– Carbohydrates: 34g
– Fat: 8g
– Fiber: 2g
Ingredients:
– 1 ½ cups gluten-free flour
– 1 cup pumpkin puree
– ½ cup coconut sugar
– ½ cup almond milk
– ¼ cup coconut oil
– 2 tsp baking powder
– 2 tsp lemon zest
– ½ tsp salt
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C). Grease a loaf pan.
2. In a bowl, mix flour, coconut sugar, baking powder, and salt.
3. In another bowl, whisk pumpkin, almond milk, melted coconut oil, and lemon zest.
4. Stir wet and dry ingredients together until just blended.
5. Pour into the loaf pan. Bake for 35 minutes.
6. Make the drizzle by whisking powdered sugar with lemon juice. Drizzle over the cooled cake.
Tips:
– Use fresh lemon for the most aroma.
– Pair with a warm cup of tea for a cozy combo.
FAQs:
1. Can I double the recipe? Yes. Just extend the bake time as needed.
2. How do I store leftovers? Keep in an airtight container for up to 3 days.
11. Pumpkin Coconut Cake
You want a pumpkin cake that feels fresh but still fits autumn. This Pumpkin Coconut Cake adds a tropical note to a classic dessert. Coconut milk and oil keep it moist, while pumpkin adds warmth. It’s easy to make gluten-free and still stays tasty. Here is why it shines.
Recipe Overview:
– Servings: 10
– Prep Time: 20 mins
– Cook Time: 30 mins
– Total Time: 50 mins
– Calories: 230 per slice
Nutrition Information:
– Protein: 4g
– Carbohydrates: 38g
– Fat: 10g
– Fiber: 3g
Ingredients:
– 1 ½ cups gluten-free flour
– 1 cup pumpkin puree
– ½ cup coconut sugar
– ½ cup coconut milk
– ¼ cup coconut oil
– 2 tsp baking powder
– 1 tsp vanilla extract
– ½ tsp salt
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan.
2. In a bowl, mix the dry ingredients: gluten-free flour, coconut sugar, baking powder, salt.
3. In another bowl, whisk the pumpkin puree, coconut milk, melted coconut oil, and vanilla.
4. Stir the wet into the dry until just blended.
5. Bake 25–30 minutes until a toothpick comes out clean.
6. Cool before slicing.
Tips:
– Top with shredded coconut for extra texture.
– Serve with coconut whipped cream for a creamy finish.
FAQs:
1. Can I use regular sugar? Yes, any granulated sugar works.
2. How long does it last? Store in an airtight container for up to 4 days.
12. Pumpkin Spice Latte Cake
Craving a fall treat that tastes like your favorite cafe drink? This Pumpkin Spice Latte Cake blends pumpkin, coffee, and warm spices into a soft, home-made cake. It stays moist from pumpkin and a hint of espresso. A coffee-infused frosting finishes it. It’s perfect for weekends or a quiet afternoon at home.
Here is the complete recipe you can bake this weekend.
Recipe Overview:
– Servings: 10
– Prep Time: 15 mins
– Cook Time: 30 mins
– Total Time: 45 mins
– Calories: 250 per slice
Ingredients:
– 1 ½ cups gluten-free flour
– 1 cup pumpkin puree
– ½ cup coconut sugar
– ½ cup brewed coffee (cooled)
– ¼ cup coconut oil
– 1 tsp baking powder
– 2 tsp pumpkin spice
– ½ tsp salt
Step-by-Step Instructions:
1. Preheat oven to 350°F (175°C). Grease a round cake pan.
2. In a bowl, whisk gluten-free flour, baking powder, pumpkin spice, and salt.
3. In another bowl, mix pumpkin puree, cooled coffee, and melted coconut oil.
4. Pour wet ingredients into the dry and stir just until combined.
5. Bake 30 minutes. Let the cake cool fully before frosting.
Frosting:
– 1 cup powdered sugar
– 2–3 Tbsp brewed coffee (cooled)
– 2 Tbsp coconut cream
– ½ tsp vanilla
Step-by-Step Frosting:
1. Whisk sugar and coffee until smooth.
2. Stir in coconut cream and vanilla until fluffy.
Tips:
– For a stronger coffee kick, use espresso.
– Top with a few coffee beans for style.
FAQs:
1. Can I use regular flour? Yes, swap in all-purpose flour, reducing dairy slightly if needed.
2. How long does it keep? Store airtight for up to 4 days.
13. Pumpkin Pecan Cake
Craving a pumpkin cake that tastes like fall in every bite? This Pumpkin Pecan Cake pairs creamy pumpkin with crunchy pecans for a texture fans love. It fits well for chilly gatherings and weeknight desserts alike. You can keep it gluten-free by using gluten-free flour and dairy-free milk.
Ingredients:
– 1 ½ cups gluten-free flour
– 1 cup pumpkin puree
– ½ cup coconut sugar
– ½ cup almond milk
– ¼ cup coconut oil
– 2 eggs or flax eggs
– 1 tsp baking powder
– 1 tsp cinnamon
– 1 cup chopped pecans
– ½ tsp salt
Step-by-Step Instructions:
1. Preheat oven to 350°F (175°C). Lightly grease a round cake pan.
2. In a bowl, whisk together gluten-free flour, baking powder, cinnamon, and salt.
3. In another bowl, mix pumpkin puree, almond milk, melted coconut oil, and eggs.
4. Stir wet and dry until just combined. Do not overmix.
5. Gently fold in chopped pecans.
6. Pour batter into the pan. Bake about 35 minutes, until a toothpick comes out clean.
7. Let cake cool fully before you slice.
Tips:
– Reserve a few pecans for a pretty top.
– Serve with a dollop of coconut cream or yogurt.
14. Pumpkin Gingerbread Cake
You want a pumpkin cake that tastes like autumn but stays easy to bake. This pumpkin gingerbread cake blends warm ginger with creamy pumpkin. The scent fills the kitchen as it bakes and makes your home feel cozy. It’s comforting and perfect for sharing at gatherings.
Recipe Overview:
– Servings: 12
– Prep Time: 20 mins
– Cook Time: 35 mins
– Total Time: 55 mins
– Calories: 230 per slice
Ingredients:
– 1 ½ cups gluten-free flour
– 1 cup pumpkin puree
– ½ cup coconut sugar
– ½ cup almond milk
– ¼ cup coconut oil, melted
– 1 tsp baking soda
– 1 tsp ground ginger
– 1 tsp cinnamon
– ½ tsp salt
Step-by-Step Instructions:
1. Preheat oven to 350°F (175°C). Lightly grease a loaf pan.
2. In a bowl, whisk together flour, baking soda, ginger, cinnamon, and salt.
3. In another bowl, mix pumpkin puree, almond milk, melted coconut oil, and coconut sugar until smooth.
4. Pour wet ingredients into the dry and stir just until combined.
5. Bake 35 minutes, until a toothpick comes out clean.
6. Let the cake cool in the pan for 10 minutes, then slice.
Next steps: plate slices and enjoy.
Tips:
– Serve warm with a drizzle of honey or dairy-free butter.
– A scoop of vegan ice cream makes it feel extra special.
15. Pumpkin Cranberry Cake
Want a pumpkin cake that tastes like autumn in every bite? This pumpkin cranberry cake pairs warm pumpkin with bright cranberries for a cozy treat. It stays moist, cooks quickly, and fits busy fall days. You get a festive centerpiece and a simple bake that even beginners can master.
Recipe Overview:
– Servings: 10
– Prep Time: 15 mins
– Cook Time: 35 mins
– Total Time: 50 mins
– Calories: 220 per slice
Nutrition Information:
– Protein: 4g
– Carbohydrates: 34g
– Fat: 8g
– Fiber: 2g
Ingredients:
– 1 ½ cups gluten-free flour
– 1 cup pumpkin puree
– ½ cup coconut sugar
– ½ cup almond milk
– ¼ cup coconut oil
– 1 tsp baking powder
– 1 tsp cinnamon
– 1 cup fresh cranberries
– ½ tsp salt
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C). Grease a round cake pan.
2. In a bowl, whisk together gluten-free flour, baking powder, cinnamon, and salt.
3. In another bowl, mix pumpkin puree, almond milk, melted coconut oil, and coconut sugar until smooth.
4. Gently fold in fresh cranberries.
5. Pour the batter into the pan and bake for 35 minutes.
6. Let the cake cool before slicing and serving.
Tips:
– Dust with a light layer of powdered sugar for a pretty finish.
– Serve with vanilla ice cream or whipped cream for an extra fall treat.
FAQs:
1. Can I use dried cranberries? Yes, but cut back on sugar since they are sweeter.
2. How long does it last? Store in an airtight container for up to 4 days.
16. Pumpkin Cheesecake Cake
You want a dessert that looks stunning and tastes like autumn. This pumpkin cheesecake cake gives you two textures in one slice. The pumpkin cake stays moist and cozy, while the vegan cheesecake layer brings creamy richness.
Recipe Overview:
– Servings: 10
– Prep Time: 30 mins
– Cook Time: 50 mins
– Total Time: 1 hour 20 mins
– Calories: 300 per slice
Nutrition Information:
– Protein: 6g
– Carbohydrates: 42g
– Fat: 14g
– Fiber: 2g
Ingredients:
– For the pumpkin cake:
– 1 ½ cups gluten-free flour
– 1 cup pumpkin puree
– ½ cup coconut sugar
– ½ cup almond milk
– ¼ cup coconut oil
– 1 tsp baking powder
– 1 tsp pumpkin spice
– ½ tsp salt
– For the cheesecake layer:
– 8 oz vegan cream cheese
– ½ cup coconut sugar
– 1/3 cup almond milk
– 1 tsp vanilla extract
Step-by-Step Instructions:
1. Preheat to 350°F (175°C). Grease a 9-inch round cake pan.
2. Make the pumpkin cake batter: whisk dry ingredients in one bowl, wet in another, then mix until just combined.
3. Beat the cream cheese with coconut sugar, almond milk, and vanilla until smooth.
4. Layer half the pumpkin batter in the pan, spread the cheesecake over it, then top with the remaining pumpkin batter.
5. Bake 50 minutes. Let it cool fully before slicing.
Tips:
– Drizzle caramel for extra sweetness.
– Serve with whipped coconut cream.
17. Pumpkin Snickerdoodle Cake
You want a pumpkin dessert that feels like autumn in every bite. This pumpkin snickerdoodle cake gives you a warm cinnamon sugar twist on a familiar flavor. It stays soft and buttery, with a light crunch on top. It’s easy to bake and perfect for fall gatherings.
Here is why this cake hits the mark for fall gatherings.
Recipe Overview:
– Servings: 10
– Prep Time: 20 mins
– Cook Time: 35 mins
– Total Time: 55 mins
– Calories: 220 per slice
Nutrition Information:
– Protein: 4g
– Carbohydrates: 36g
– Fat: 8g
– Fiber: 1g
Ingredients:
– 1 ½ cups gluten-free flour
– 1 cup pumpkin puree
– ½ cup coconut sugar
– ½ cup almond milk
– ¼ cup coconut oil
– 1 tsp baking powder
– 2 tsp cinnamon
– ½ tsp nutmeg
– ½ tsp salt
– ¼ cup sugar (for topping)
Step-by-Step Instructions:
1. Preheat your oven to 350°F (175°C) and grease a round cake pan.
2. In a bowl, whisk together gluten-free flour, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, mix pumpkin puree, almond milk, melted coconut oil, and coconut sugar until smooth.
4. Stir wet and dry ingredients until just combined.
5. Pour batter into the pan and sprinkle the cinnamon sugar on top.
6. Bake 30–35 minutes, then let the cake cool before slicing.
Tips:
– Dust with powdered sugar for a festive touch.
– Serve with spiced whipped cream on the side.
FAQs:
1. Can I make it vegan?
Yes. Use flax eggs in place of regular eggs.
2. How long does it stay fresh?
Store in an airtight container for up to 5 days.
18. Pumpkin Fudge Cake
Craving a dessert that feels like autumn in every bite? This pumpkin fudge cake gives you a rich, fudgy center with pumpkin warmth. It stays moist and dense, yet light enough to finish a slice. A scoop of vanilla ice cream makes it shine. Here is how you make it.
Recipe Overview:
– Servings: 8
– Prep Time: 15 mins
– Cook Time: 35 mins
– Total Time: 50 mins
– Calories: 320 per slice
Nutrition Information:
– Protein: 6g
– Carbohydrates: 45g
– Fat: 12g
– Fiber: 2g
Ingredients:
– 1 ½ cups gluten-free flour
– 1 cup pumpkin puree
– 1 cup coconut sugar
– ½ cup almond milk
– ¼ cup coconut oil
– 2 tsp baking powder
– 1 tsp pumpkin spice
– ½ tsp salt
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C) and grease an 8-inch square baking pan.
2. In a bowl, mix gluten-free flour, baking powder, pumpkin spice, and salt.
3. In another bowl, combine pumpkin puree, almond milk, melted coconut oil, and coconut sugar.
4. Mix the wet and dry ingredients until just blended.
5. Pour into the prepared pan and bake for 35 minutes.
6. Once cooled, serve warm with ice cream.
Tips:
– Top with chocolate sauce for extra decadence.
– Serve warm with whipped cream for the best experience.
Indulge in a slice of autumn with our Pumpkin Fudge Cake! It’s rich, fudgy, and perfect with a scoop of vanilla ice cream – a dessert that captures the cozy essence of fall in every delightful bite.
19. Pumpkin Spice Layer Cake
Craving a pumpkin cake that feels like fall in every bite? This dessert stacks three soft layers with a creamy frosting in between. It looks festive and warm with pumpkin and spice. You can make it for a celebration or a cozy weekend at home.
Recipe Overview:
– Servings: 12
– Prep Time: 30 mins
– Cook Time: 25 mins
– Total Time: 55 mins
– Calories: 290 per slice
Nutrition Information:
– Protein: 5g
– Carbohydrates: 42g
– Fat: 12g
– Fiber: 2g
Ingredients:
– 2 cups gluten-free flour
– 1 ½ cups pumpkin puree
– 1 cup coconut sugar
– ½ cup almond milk
– ½ cup coconut oil
– 3 eggs (or flax eggs)
– 1 tsp baking powder
– 2 tsp pumpkin spice
– ½ tsp salt
Step-by-Step Instructions:
1. Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment.
2. In a large bowl, whisk flour, baking powder, pumpkin spice, and salt.
3. In another bowl, whisk pumpkin puree, almond milk, melted coconut oil, and coconut sugar until smooth.
4. Pour the wet mix into the dry mix. Stir just until combined.
5. Divide batter evenly among pans. Bake 25 minutes or until a toothpick comes out clean.
6. Let cakes cool completely. Frost between layers and on top.
Tips:
– For extra crunch, fold in chopped pecans.
– Finish with a light cream cheese frosting on top.
FAQs:
1. Can I use regular flour?
Yes. Use the same amount; bake time stays similar.
2. How long does it last?
Store in an airtight container for up to a week in the fridge.
20. Pumpkin Almond Joy Cake
You want a pumpkin dessert that shines at gatherings. This Pumpkin Almond Joy Cake blends pumpkin, coconut, and chocolate into one moist, cozy slice. Each bite carries a hint of autumn magic. Here is why it works: simple ingredients come together in a soft crumb that both kids and adults adore.
Recipe Overview:
– Servings: 10
– Prep Time: 25 mins
– Cook Time: 35 mins
– Total Time: 1 hour
– Calories: 250 per slice
Nutrition Information:
– Protein: 4g
– Carbohydrates: 38g
– Fat: 10g
– Fiber: 3g
Ingredients:
– 1 1/2 cups gluten-free flour
– 1 cup pumpkin puree
– 1/2 cup coconut sugar
– 1/2 cup almond milk
– 1/4 cup coconut oil
– 2 tsp baking powder
– 1/2 cup chocolate chips
– 1/2 cup shredded coconut
– 1/2 tsp salt
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan.
2. In a bowl, whisk the gluten-free flour, baking powder, and salt.
3. In another bowl, mix pumpkin puree, almond milk, melted coconut oil, and coconut sugar.
4. Stir the wet ingredients into the dry until just combined. Fold in the chocolate chips and shredded coconut.
5. Pour into the pan and bake for 35 minutes.
6. Let the cake cool before slicing.
Tips:
– Serve with a dollop of coconut whipped cream.
– Drizzle with chocolate sauce for extra depth.
FAQs:
1. Can I use another nut flour? Cashew flour works well as a substitute.
2. How long does it last? Store in an airtight container for up to 4 days.
21. Pumpkin Fig Cake
Craving a pumpkin cake that truly feels like autumn? This Pumpkin Fig Cake blends smooth pumpkin with the natural sweetness of figs. It stays moist, with a gentle spice that lingers on the tongue. Serve it to guests and watch it disappear fast.
Here is the full recipe you can bake this weekend.
Recipe overview:
– Servings: 10
– Prep Time: 15 mins
– Cook Time: 35 mins
– Total Time: 50 mins
– Calories: 220 per slice
Nutrition Information:
– Protein: 4g
– Carbohydrates: 36g
– Fat: 8g
– Fiber: 3g
Ingredients:
– 1 ½ cups gluten-free flour
– 1 cup pumpkin puree
– ½ cup coconut sugar
– ½ cup almond milk
– ¼ cup coconut oil
– 2 tsp baking powder
– 1 cup chopped figs
– ½ tsp salt
Step-by-Step Instructions:
1. Heat the oven to 350°F (175°C) and oil a round cake pan.
2. In a bowl, whisk together the gluten-free flour, baking powder, and salt.
3. In a second bowl, whisk the pumpkin puree, almond milk, melted coconut oil, and coconut sugar until smooth.
4. Gently fold in the chopped figs.
5. Pour the batter into the pan and bake for about 35 minutes.
6. Let the cake cool before you slice and serve.
Tips:
– Drizzle a little fig syrup for extra sweetness.
– A dollop of whipped cream makes this treat feel special.
FAQs:
1. Can I substitute dried figs?
Yes, but cut back on sugar since dried figs are sweeter.
2. How long does it last?
Keep in an airtight container for up to 5 days.
22. Pumpkin Buttermilk Cake
You want a fall dessert that is easy, moist, and full of pumpkin flavor. This pumpkin buttermilk cake fits the bill. The buttermilk keeps it tender; the pumpkin adds warm notes. It’s simple to bake and great for a family gathering or a quiet night at home.
Here is the complete recipe you can make today.
Recipe Overview:
– Servings: 10
– Prep Time: 15 mins
– Cook Time: 30 mins
– Total Time: 45 mins
– Calories: 220 per slice
Ingredients:
– 1 1/2 cups gluten-free flour
– 1 cup pumpkin puree
– 1/2 cup buttermilk
– 1/2 cup coconut sugar
– 1/4 cup coconut oil, melted
– 2 tsp baking powder
– 1 tsp pumpkin spice
– 1/2 tsp salt
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C). Grease an 8-inch square baking pan.
2. In a bowl, whisk together gluten-free flour, baking powder, pumpkin spice, and salt.
3. In another bowl, whisk pumpkin puree, buttermilk, melted coconut oil, and coconut sugar until smooth.
4. Pour the wet mix into the dry mix. Stir just until blended.
5. Pour the batter into the pan and bake for 30 minutes.
6. Let the cake cool completely before slicing.
Tips:
– Dust with powdered sugar for a festive look.
– Drizzle caramel sauce if you want extra indulgence.
FAQs:
1. Can I use non-dairy milk instead of buttermilk? Yes. Use a non-dairy milk with a splash of vinegar or lemon juice, then let it sit a few minutes.
2. How long does it last? Store in an airtight container for up to 4 days.
23. Pumpkin Sour Cream Cake
You want a pumpkin cake that stays moist and full of fall flavor. This Pumpkin Sour Cream Cake gives you a tender crumb and a bright tang from the sour cream. The pumpkin spice lifts every bite, and the cake pairs well with coffee or tea. It’s perfect for family gatherings or a cozy weekend bake.
Recipe Overview:
– Servings: 10
– Prep Time: 20 mins
– Cook Time: 30 mins
– Total Time: 50 mins
– Calories: 230 per slice
Nutrition Information:
– Protein: 5g
– Carbohydrates: 34g
– Fat: 10g
– Fiber: 2g
Ingredients:
– 1 1/2 cups gluten-free flour
– 1 cup pumpkin puree
– 1/2 cup sour cream
– 1/2 cup coconut sugar
– 1/4 cup almond milk
– 1/4 cup coconut oil, melted
– 2 eggs (or flax eggs)
– 1 tsp baking powder
– 1 tsp pumpkin spice
– 1/2 tsp salt
Step-by-Step Instructions:
1. Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan.
2. Whisk flour, baking powder, pumpkin spice, and salt in a bowl.
3. In another bowl, mix pumpkin puree, sour cream, coconut oil, coconut sugar, almond milk, and eggs until smooth.
4. Fold wet and dry ingredients until just combined.
5. Pour into the pan and bake 28–32 minutes, until a toothpick comes out clean.
6. Let the cake cool before slicing.
Tips:
– For a dairy-free option, swap sour cream for a dairy-free yogurt and use a plant-based oil.
– Dust with cinnamon or serve with a light vegan cream cheese frosting.
FAQs:
1. Can I use yogurt instead of sour cream? Yes, yogurt works.
2. How long does it last? Store in an airtight container up to 5 days.
24. Pumpkin Nut Cake
If you want a fall dessert that feels cozy and sturdy, this Pumpkin Nut Cake fits the bill. It blends pumpkin, spice, and crunchy nuts for texture you can savor. The cake stays moist yet firm, easy to slice for a crowd. It tastes like autumn and travels well to potlucks. Here is a simple recipe you can bake this weekend.
Ingredients:
– 1 1/2 cups gluten-free flour
– 1 cup pumpkin puree
– 1/2 cup coconut sugar
– 1/2 cup almond milk
– 1/4 cup coconut oil
– 2 eggs (or flax eggs)
– 1 tsp baking powder
– 1 tsp cinnamon
– 1 cup chopped mixed nuts
– 1/2 tsp salt
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C). Grease a round cake pan.
2. Whisk together gluten-free flour, baking powder, cinnamon, and salt.
3. In another bowl, mix pumpkin puree, almond milk, melted coconut oil, and coconut sugar until smooth.
4. Pour wet into dry and stir just until combined, then fold in the chopped nuts.
5. Pour the batter into the pan and bake for 35 minutes.
6. Let the cake cool completely before slicing.
Tips:
– Swap in walnuts or pecans for extra crunch and flavor.
– A dollop of whipped cream makes a nice finish.
FAQs:
1. Can I use other nuts? Yes, any favorite nuts work.
2. How long does it last? Store in an airtight container for up to a week.
25. Pumpkin Spice Pancakes Cake
Want a simple way to make breakfast feel like a treat? This Pumpkin Spice Pancakes Cake turns ordinary morning bites into a cake you slice. Soft pancakes stack into a cake layer with pumpkin and fall spices. It’s perfect for weekend brunch or a cozy family moment.
Here is the full recipe you can follow.
Recipe Overview:
– Servings: 8
– Prep Time: 20 mins
– Cook Time: 30 mins
– Total Time: 50 mins
– Calories: 220 per slice
Nutrition Information:
– Protein: 6g
– Carbohydrates: 32g
– Fat: 8g
– Fiber: 2g
Ingredients:
– 2 cups gluten-free flour
– 1 cup pumpkin puree
– 1/2 cup almond milk
– 2 tsp baking powder
– 1 tsp pumpkin spice
– 2 tbsp coconut sugar
– 1/2 tsp salt
Step-by-Step Instructions:
1. Preheat your oven to 350°F (175°C). Grease a round cake pan.
2. In a bowl, mix gluten-free flour, baking powder, pumpkin spice, and salt.
3. In another bowl, whisk pumpkin puree, almond milk, and coconut sugar until smooth.
4. Stir wet into dry until just combined.
5. Pour into the pan and bake for 30 minutes, or until a toothpick comes out clean.
6. Let the cake cool before slicing.
Tips:
– Drizzle with maple syrup for extra sweetness.
– Add chopped nuts on top for crunch.
FAQs:
1. Can I freeze these pancakes? Yes, they freeze well for up to a month.
2. Can I use oat flour? Yes, oat flour works great as a substitute.
Transform your breakfast into a celebration with Pumpkin Spice Pancakes Cake! It’s the sweetest way to savor autumn flavors and create cozy memories with loved ones.
26. Pumpkin Cream Cheese Swirl Cake
If you crave a cake that looks as good as it tastes, this Pumpkin Cream Cheese Swirl Cake fits the bill. You get fall flavors, a touch of cream cheese, and a pretty marbled swirl. It’s soft, moist, and easy to share at gatherings. You’ll impress guests with minimal effort.
Recipe Overview:
– Servings: 10
– Prep Time: 25 mins
– Cook Time: 35 mins
– Total Time: 1 hour
– Calories: 280 per slice
Ingredients:
For the pumpkin cake:
– 1 1/2 cups gluten-free flour
– 1 cup pumpkin puree
– 1/2 cup coconut sugar
– 1/2 cup almond milk
– 1/4 cup coconut oil
– 2 tsp baking powder
– 1 tsp pumpkin spice
– 1/2 tsp salt
For the cream cheese filling:
– 8 oz vegan cream cheese, softened
– 1/2 cup coconut sugar
– 1 tsp vanilla extract
Step-by-Step Instructions:
1. Heat oven to 350°F. Grease a 9-inch round pan.
2. Mix dry cake ingredients in a bowl: flour, baking powder, pumpkin spice, salt.
3. In another bowl, whisk pumpkin, milk, melted oil, and coconut sugar until smooth.
4. Beat cream cheese, sugar, and vanilla until creamy.
5. Spread half the pumpkin batter in the pan. Dollop filling on top. Add the rest of the pumpkin batter.
6. Swirl with a knife until marble patterns show.
7. Bake 35 minutes. Let cool before slicing.
Tips:
– Serve warm with caramel drizzle.
– Top with whipped coconut cream.
FAQs:
1. Can I use non-dairy cream cheese? Yes.
2. How long does it last? Refrigerate up to a week.
27. Pumpkin Mousse Cake
Fall is here and you want a dessert that feels special. This Pumpkin Mousse Cake delivers that mix of luxury and comfort. The cake is light and the mousse is creamy and dreamy. It’s perfect for a small celebration or a cozy night in.
Recipe Overview:
– Servings: 10
– Prep Time: 30 mins
– Cook Time: 30 mins
– Total Time: 1 hour
– Calories: 250 per slice
Nutrition Information:
– Protein: 4g
– Carbohydrates: 38g
– Fat: 10g
– Fiber: 2g
Ingredients:
– For the pumpkin cake:
– 1 ½ cups gluten-free flour
– 1 cup pumpkin puree
– ½ cup coconut sugar
– ½ cup almond milk
– ¼ cup coconut oil
– 2 tsp baking powder
– ½ tsp salt
– For the mousse filling:
– 1 can coconut cream (chilled)
– 2 tbsp maple syrup
– 1 tsp vanilla extract
Step-by-Step Instructions:
1. Preheat your oven to 350°F (175°C) and grease a round cake pan.
2. In a bowl, whisk together gluten-free flour, baking powder, and salt.
3. In another bowl, mix pumpkin puree, almond milk, melted coconut oil, and coconut sugar until smooth.
4. Bake the pumpkin cake for 30 minutes and let it cool.
5. For the mousse, whip the chilled coconut cream with maple syrup and vanilla until fluffy.
6. Layer the mousse between slices of pumpkin cake, then chill the cake until firm.
7. Slice and serve once set.
Tips:
– Garnish with crushed nuts or chocolate shavings for texture.
– A light drizzle of maple syrup adds a touch of sweetness.
FAQs:
1. Can I use whipped cream instead of coconut cream? Yes, plain whipped cream works too.
2. How long does it last? Store in an airtight container in the fridge for up to 5 days.
28. Pumpkin Tiramisu Cake
You want a fall dessert that feels special but easy to share. This pumpkin tiramisu cake brings pumpkin spice to every bite. Layers of pumpkin cake meet a coffee-soaked layer and a creamy vegan cheese filling. It looks like a party cake and tastes like cozy autumn.
Here is why it works: simple ingredients, clear steps, and a big wow at the table.
Recipe Overview:
– Servings: 10
– Prep Time: 25 mins
– Cook Time: 30 mins
– Total Time: 55 mins
– Calories: 260 per slice
Ingredients:
– For the cake:
– 1 1/2 cups gluten-free flour
– 1 cup pumpkin puree
– 1/2 cup coconut sugar
– 1/2 cup almond milk
– 1/4 cup coconut oil
– 2 tsp baking powder
– 1 tsp brewed coffee
– 1/2 tsp salt
– For the filling:
– 8 oz vegan cream cheese
– 1/2 cup coconut sugar
– 1 tsp vanilla extract
– 1 cup brewed coffee, cooled
Step-by-Step Instructions:
1. Preheat to 350°F and oil a round cake pan.
2. Stir dry ingredients: flour, baking powder, salt.
3. Whisk pumpkin, almond milk, melted oil, and sugar until smooth.
4. Bake 30 minutes and cool completely.
5. Beat cream cheese, sugar, and vanilla until creamy.
6. Layer the cake with coffee and cream cheese; repeat.
7. Chill before serving.
Tips:
– Dust with cocoa powder for a chocolatey finish.
– Pair with a hot cup of coffee for the full experience.
FAQs:
1. Can I use regular cream cheese instead of vegan? Yes, swap in regular cream cheese.
2. How long does it last? Store in an airtight container for up to a week.
29. Pumpkin Bread Pudding Cake
Craving a fall dessert that feels warm and cozy? This Pumpkin Bread Pudding Cake blends pumpkin pie flavor with the heartiness of bread pudding. It’s a simple, comforting treat for chilly evenings and family tables. Here is why it works: simple steps, cozy spices, and a creamy texture that stays soft.
Recipe Overview:
– Servings: 8
– Prep Time: 20 mins
– Cook Time: 40 mins
– Total Time: 1 hour
– Calories: 290 per serving
Nutrition Information:
– Protein: 6g
– Carbohydrates: 41g
– Fat: 10g
– Fiber: 3g
Ingredients:
– 4 cups gluten-free bread, cubed
– 1 cup pumpkin puree
– 2 cups almond milk
– ½ cup coconut sugar
– 2 tsp ground cinnamon
– 1 tsp pumpkin spice
– 2 eggs, or 2 flax eggs
– ½ tsp salt
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C). Lightly grease an 8-inch square baking dish.
2. In a large bowl, whisk pumpkin puree, almond milk, coconut sugar, eggs (or flax eggs), cinnamon, pumpkin spice, and salt until smooth.
3. Add the bread cubes and stir until they soak up the mixture. Let it sit for a few minutes so the bread drinks in flavor.
4. Pour into the dish and bake for 40 minutes. A toothpick should come out with a few moist crumbs.
5. Let the cake rest a few minutes before slicing. Serve warm.
Tips:
– Serve warm with caramel drizzle or a dollop of whipped cream.
– For extra texture, mix in raisins or chopped nuts.
FAQs:
1. Can I use regular bread? Yes, you can, but gluten-free bread keeps the recipe true to its theme.
2. How long does it last? Keep in an airtight container for up to 4 days in the fridge.
30. Pumpkin Quinoa Cake
You want a fall dessert that fits your goals. This pumpkin quinoa cake gives you both. It pairs pumpkin with protein-packed quinoa for a moist, sturdy crumb that bakes fast with pantry staples.
Here is why it works. Quinoa adds texture and helps the cake stay moist. Gluten-free flour keeps it gentle on many diets. A touch of coconut sugar adds warmth without being too sweet. Top with coconut whipped cream for extra coziness.
Recipe Overview:
– Servings: 8
– Prep Time: 15 mins
– Cook Time: 30 mins
– Total Time: 45 mins
– Calories: 210 per slice
Nutrition Information:
– Protein: 6g
– Carbohydrates: 30g
– Fat: 9g
– Fiber: 3g
Ingredients:
– 1 cup cooked quinoa
– 1 1/2 cups gluten-free flour
– 1 cup pumpkin puree
– 1/2 cup coconut sugar
– 1/2 cup almond milk
– 1/4 cup coconut oil
– 2 tsp baking powder
– 1/2 tsp salt
Step-by-Step Instructions:
1. Preheat your oven to 350°F (175°C) and grease a round cake pan.
2. In a bowl, mix cooked quinoa, gluten-free flour, baking powder, and salt.
3. In another bowl, whisk together pumpkin puree, almond milk, melted coconut oil, and coconut sugar until smooth.
4. Mix wet with dry until just combined.
5. Pour into the prepared pan and bake for 30 minutes.
6. Allow cooling before serving.
Tips:
– Serve with a dollop of coconut whipped cream.
– For a fun twist, add chocolate chips.
FAQs:
1. Can I use leftover quinoa? Yes, any cooked quinoa works!
2. How long does it last? Store in an airtight container for up to 5 days.
Conclusion
These 30 pumpkin cake recipes are not just desserts; they are a celebration of the fall season, bringing warmth and comfort to your table.
Whether you’re enjoying a classic spiced cake or a unique twist on a favorite dessert, there’s something here for every pumpkin lover.
Try them out and experience the magic of autumn in every bite!
Frequently Asked Questions
What are some gluten-free pumpkin cake recipes I can try?
If you’re looking for delicious gluten-free options, you’re in luck! Our article features recipes like the Classic Gluten-Free Pumpkin Spice Cake and the Pumpkin Almond Flour Cake, both of which capture that cozy autumn flavor without gluten. These cakes are not only tasty but also perfect for sharing with friends and family!
Are there vegan pumpkin cake recipes available?
Absolutely! We have a variety of vegan pumpkin cake recipes that will satisfy your cravings. One standout is the Vegan Pumpkin Chocolate Chip Cake, which is light, moist, and packed with the warm spices of fall. You won’t even miss the dairy in these delightful treats!
How can I make my pumpkin cakes more seasonal?
To truly embrace the flavors of fall, incorporate seasonal ingredients like spices such as cinnamon, nutmeg, and ginger into your pumpkin cakes. Recipes like the Pumpkin Chai Cake blend warm chai spices with pumpkin for a delightful seasonal twist. Don’t forget to top your cakes with autumn-inspired garnishes like nuts or a maple glaze!
What makes pumpkin cake a perfect fall dessert?
Pumpkin cake is the epitome of fall desserts because it combines the warm, comforting flavors of pumpkin and spices that evoke memories of cozy evenings and family gatherings. Cakes like the Pumpkin Spice Layer Cake not only taste delicious but also fill your home with that irresistible autumn aroma. It’s like a warm hug in dessert form!
Can I use fresh pumpkin instead of canned in these recipes?
Yes, you can definitely use fresh pumpkin! Just make sure to roast and puree it properly. Fresh pumpkin can enhance the flavor and texture of your cakes, making them even more special. Recipes like the Pumpkin Fig Cake will shine with the freshness of homemade pumpkin puree, bringing a unique twist to your autumn baking!
Related Topics
pumpkin cake recipes
gluten-free baking
vegan desserts
fall desserts
easy autumn treats
pumpkin spice
seasonal baking
cozy recipes
healthy desserts
plant-based treats
holiday baking
pumpkin treats