This easy, healthy vegan pumpkin cake is lightly sweet & full of pumpkin spice flavor! The perfect fall snack or dessert.

Ingredients:

  • ¼ cup ground flaxseed
  • ¼ cup plus 2 tablespoons warm water
  • ¾ cup all-purpose flour
  • ¾ cup almond flour
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon cardamom
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 cup canned pumpkin puree
  • 2 tablespoons melted coconut oil
  • ⅓ cup maple syrup
  • 1 teaspoon vanilla extract
  • vegan chocolate chips, optional for sprinkling
  • 4 ounces vegan cream cheese (I used Kite Hill plain)
  • 2 cups powdered sugar
  • 1½ tablespoons vegan butter, slightly softened
  • ⅛ teaspoon vanilla extract
  • 1 cup raw cashews
  • ¼ cup maple syrup
  • 3 tablespoons almond milk, more as needed
  • 1 tablespoon coconut oil
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon sea salt

Instructions:

  1. Preheat the oven to 350°F and lightly grease an 8×8-inch baking dish.
  2. In a small bowl, combine the flaxseed and the water and set aside for 5 minutes to thicken.
  3. In a large bowl, combine the all-purpose flour, almond flour, cinnamon, nutmeg, cardamom, baking powder, baking soda, and salt.
  4. In a medium bowl, whisk together the pumpkin, coconut oil, maple syrup, vanilla, and the flaxseed mixture.
  5. Pour the wet ingredients into the bowl of dry ingredients and stir until just combined. Spread into the baking dish (the batter will be thick) and bake for 20 to 23 minutes or until a toothpick comes out clean. Let the cake cool completely before frosting or slicing.
  6. Frosting Option 1: For the cream cheese frosting: In a large bowl beat the cream cheese and softened butter with an electric mixer until smooth. Add the vanilla and powdered sugar, and mix until smooth.
  7. Frosting Option 2: For the maple cashew frosting: In a high-speed blender, combine the cashews, maple syrup, almond milk, coconut oil, apple cider vinegar, lemon juice, vanilla, and sea salt. Blend until completely smooth. If necessary for blending, add more almond milk, 1 tablespoon at a time, adding as little as possible so that your frosting will not be too thin. Chill until ready to use.

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