The Ultimate Gluten-Free Vegan Pumpkin Cake with Cream Cheese Frosting: An Allergy-Friendly Fall Delight
Prepare to indulge in a slice of pure autumn bliss with this incredible 13×9 spiced pumpkin cake. Bursting with the warming flavors of fall’s finest spices and crowned with a thick, sweet, and unbelievably creamy “cream cheese” frosting, this dessert is the perfect grand finale to any autumn meal. What makes this recipe truly special is its accessibility: both the rich pumpkin cake and the dreamy frosting are entirely gluten-free and vegan. This means it’s meticulously crafted to be free of wheat, gluten, dairy, eggs, peanuts, tree nuts, fish, and shellfish, with a readily available soy-free option. Join us as we explore how to create this magnificent allergy-friendly pumpkin dessert that promises to delight everyone at your table, regardless of dietary restrictions.
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Why This Gluten-Free Vegan Pumpkin Cake Will Be Your New Fall Favorite
Developing this gluten-free vegan pumpkin cake was a journey of passion, involving 4-5 meticulous trials to perfect its texture and spice profile. My goal was to create a cake that wasn’t excessively moist but offered a delightful balance, alongside a robust, authentic fall spice flavor. You might be surprised to learn that many recipes often rely solely on pumpkin pie spice, which in my experience, can lead to a rather bland outcome. To truly capture the essence of autumn, I discovered the magic of incorporating additional nutmeg and cinnamon. These extra spices elevate the flavor, ensuring every bite evokes the cozy, comforting feeling of fall.
This recipe yields a generous 13×9 inch cake, making it absolutely ideal for sharing at gatherings, holiday meals, or simply to enjoy with family throughout the week. Each thick slice, generously slathered with that soft, velvety “cream cheese” frosting, is a testament to how incredible allergy-friendly baking can be. The best part? No one will ever guess that this delicious, traditional-tasting pumpkin cake is completely free of wheat, dairy, and eggs. It’s a truly deceptive delight that brings joy to all palates.
I am genuinely considering making this gluten-free vegan pumpkin cake a new Thanksgiving tradition. While pumpkin pie has its charm, I find myself gravitating towards the superior texture of cake. Plus, let’s be honest, pie rarely comes topped with such a luscious, tangy, and sweet cream cheese frosting – a decadent touch that this cake offers in abundance. If you once believed that dietary restrictions or food allergies meant sacrificing the enjoyment of classic pumpkin cake, prepare to have your mind (and taste buds) completely changed!
Crafting the Perfect Gluten-Free Pumpkin Cake: Flour Insights
Achieving the perfect gluten-free texture for this pumpkin cake was one of the most significant challenges during its development. Many attempts went “awry” when experimenting with various gluten-free flour blends. For instance, in moments of haste, I’ve used store-bought gluten-free flour mixes (like some “Great Value” options from Walmart) that include ingredients like sorghum alongside rice, potato, and tapioca. While sorghum can sometimes add substance and a thicker texture, which is beneficial in certain baked goods (like cookies that spread less), I found it made this specific cake far too gummy and dense.
Through trial and error, I returned to my trusted, homemade gluten-free flour recipe. This blend, primarily composed of rice, potato, and tapioca flours, delivered a much lighter crumb and ensured the cake cooked through beautifully without any unpleasant gumminess. You can easily prepare my recommended flour blend, or opt for a suitable store-bought alternative. A close commercial option I’ve successfully used is Divided Sunset Gluten Free Flour (also found at Walmart), particularly because it conveniently includes xanthan gum. The key takeaway for a successful gluten-free pumpkin cake is to select a flour blend that is primarily rice, potato, and tapioca-based for optimal results.
A crucial component for many gluten-free baked goods is xanthan gum, which helps provide structure and elasticity typically found in gluten. If your chosen gluten-free flour mix does not already contain xanthan gum, remember to add 1 teaspoon to the dry ingredients. This small addition makes a big difference in the cake’s final texture, preventing it from crumbling.
For those who do not have gluten sensitivities or allergies, you can easily adapt this recipe! Simply use regular all-purpose wheat flour in place of the gluten-free blend and omit any added xanthan gum. The rest of the recipe remains perfectly adaptable, allowing everyone to enjoy this delicious spiced pumpkin cake.
Achieving a Rich Dairy-Free Pumpkin Cake and Cream Cheese Frosting
Creating this pumpkin cake and its delightful “cream cheese” frosting without any dairy products is surprisingly straightforward, thanks to the wide array of fantastic vegan alternatives available today. The cake itself is naturally dairy-free, avoiding milk products entirely. For the iconic cream cheese frosting, we rely on a combination of high-quality vegan butter and a soy-based cream cheese substitute to achieve that classic tangy sweetness and creamy texture.
When it comes to vegan butter, my go-to choice is Earth Balance buttery sticks. They perform exceptionally well in baking and frosting, mimicking the consistency and flavor of traditional butter. However, the market offers various excellent vegan butter brands, so feel free to use whichever you prefer or have readily available.
For the essential faux cream cheese component of the frosting, I personally recommend Tofutti cream cheese. It offers a smooth texture and a pleasant tang that closely resembles dairy cream cheese, making it perfect for this application. For those managing a soy allergy, a fantastic coconut-based alternative is available from Daiya. If opting for a soy-free cream cheese, remember to also ensure you’re using a soy-free version of Earth Balance vegan butter to keep the entire recipe soy-free. I’ve also heard excellent feedback regarding Violife cream cheese, though I haven’t personally had the chance to try it yet.
Finding these ingredients locally is often easier than you might think. I typically find both vegan buttery sticks and Tofutti cream cheese at my local Natural Grocer. Daiya products, including their cream cheese, are frequently stocked at larger grocery chains like Kroger. Don’t be afraid to explore the natural and organic sections of your supermarket.
For those fortunate enough to not contend with dairy allergies, this recipe is incredibly flexible. You can effortlessly substitute regular dairy butter, milk, and cream cheese at the same ratios specified in the ingredient list. This ensures everyone can enjoy a perfectly spiced pumpkin cake with a luscious cream cheese frosting, catering to all dietary needs.
Making This Pumpkin Cake Completely Egg-Free
Eliminating eggs while maintaining the desired texture and moisture in baked goods is another common hurdle in allergy-friendly baking. Many egg replacers are available, but not all are suitable for every recipe. For this spiced pumpkin cake, I specifically avoided replacers like applesauce or mashed bananas. While they can work well in some recipes, their distinct flavors could overshadow the star ingredient – the pumpkin – and potentially make the cake overly moist or gummy, especially considering the natural moisture already present from the pumpkin puree.
Initially, I experimented with flax eggs, which I often favor in moist baked goods. However, in this particular pumpkin cake, the combination of pumpkin’s moisture and flax eggs resulted in a texture that was simply too gummy for my liking. The quest for the perfect egg substitute led me to powdered egg replacers, which provide structure without adding excess moisture or competing flavors. My top recommendation, and the one that consistently delivers excellent results in this recipe, is Ener-G egg replacer. It helps create a tender, well-structured crumb that closely mimics a traditional egg-laden cake.
While I encourage culinary exploration and tweaking recipes to suit personal preferences, it’s important to note that if you choose to deviate from the recommended Ener-G egg replacer, I cannot personally guarantee the same outcome. Each egg replacer has unique properties, and they don’t always behave identically in a recipe. However, the flexibility is there for those who wish to experiment.
And of course, for individuals who can safely consume eggs, adapting this recipe is simple. You can substitute two regular chicken eggs in place of the Ener-G egg replacer. This ensures that everyone, whether managing an allergy or not, can enjoy this wonderfully spiced and moist pumpkin cake.
Is This Pumpkin Cake Truly Allergy-Friendly? Absolutely!
Yes, this gluten-free vegan pumpkin cake is designed with allergen safety as a top priority! When prepared exactly as outlined in this recipe, it is impressively free of seven out of the eight major food allergens. This means you can confidently enjoy a delicious pumpkin dessert that is free from wheat, gluten, dairy, eggs, peanuts, tree nuts, fish, and shellfish. Our goal is to make delightful treats accessible to as many people as possible, and this cake achieves just that.
Furthermore, for those managing a soy allergy, this recipe offers a simple modification to become entirely top-8-allergen-free. By selecting a soy-free vegan butter (such as specific Earth Balance varieties or other brands that explicitly state “soy-free”) and utilizing a coconut-based cream cheese alternative (like Daiya, as mentioned earlier), you can ensure this entire dessert is suitable for even the most restrictive dietary needs. We believe everyone deserves to enjoy a festive and flavorful dessert without worry.
By making this cake so incredibly allergy-friendly, we hope to foster more inclusive celebrations and meal times. Please share this wonderful recipe with all your friends and family who manage food allergies; it could truly brighten their day and their dessert plate! Your support also helps immensely with visibility on search engines like Google: if you enjoy the recipe, please take a moment to rate it (just click the stars) in the recipe card after you’ve made it. Your feedback helps others discover this amazing allergy-friendly creation!
Mastering Vegan Cream Cheese Frosting: A Simple Swap
Creating a vegan or dairy-free cream cheese frosting that rivals its traditional counterpart is surprisingly easy and requires just a few simple ingredient swaps. The beauty of this recipe lies in its direct substitution approach, allowing you to use your favorite “regular” frosting recipe with dairy-free and vegan alternatives.
- For the Butter Swap: I consistently use Earth Balance Buttery Sticks. They provide the perfect creamy texture and buttery flavor profile essential for a rich cream cheese frosting. It’s also worth noting that Earth Balance offers a soy-free version, ensuring this frosting can be made entirely top-8-friendly.
- For the Milk Swap: My preferred non-dairy milk for this frosting is rice milk. I choose it specifically because of its incredibly neutral flavor, which ensures it won’t impart any unwanted aftertaste to your frosting. While you are welcome to use any non-dairy milk you prefer (such as almond, oat, or soy milk), just be aware that these may subtly alter the frosting’s flavor. You can use either vanilla-flavored or original rice milk, as this is a sweet recipe.
- For the Cream Cheese Swap: The star of the show for dairy-free cream cheese is Tofutti cream cheese. It delivers that signature tangy and creamy goodness that we all adore in a classic cream cheese frosting. As mentioned before, if soy is an issue, Daiya’s coconut-based cream cheese is an excellent alternative.
Beyond these crucial swaps, the rest of the ingredients are standard frosting staples: powdered sugar, which provides sweetness and body, and vanilla extract, for that essential aromatic finish. It’s truly that easy to create a luscious, flavorful vegan cream cheese frosting!
While some might consider using coconut oil as a butter substitute in frostings, and I do use it in other recipes, for this particular cream cheese frosting, I strongly recommend sticking with a dedicated vegan butter substitute. The reason is simple: you want a distinct buttery undertone to complement the tang of the cream cheese, which coconut oil, while a good fat, doesn’t quite deliver in the same way. The vegan butter provides a richer, more authentic flavor profile that truly makes this frosting sing.
Explore More Gluten-Free Vegan Pumpkin Recipes!
If you’re loving this gluten-free vegan pumpkin cake, you’ll be thrilled to know that my kitchen specializes in creating delicious, allergy-friendly recipes! All of my baking is, by necessity, gluten-free and vegan, as my son manages severe allergies to wheat, dairy, and eggs. This extensive experience means I have a wealth of tested and loved recipes perfect for your allergy-friendly household. Dive into some of our other cherished pumpkin creations:
- Spiced Pumpkin Muffins with Cinnamon Glaze: Perfect for breakfast or a snack, these muffins are packed with flavor.
- Pumpkin Mousse Pie: A lighter, airy alternative to traditional pumpkin pie, utterly delightful.
- Baked Pumpkin Oatmeal: A comforting and hearty breakfast that tastes like dessert.
- Pumpkin Crumble Pie: A fantastic twist on pie with a delightful crumb topping.
- Iced Pumpkin Oatmeal Cookies: Chewy, spiced, and topped with a sweet glaze.
- Pumpkin Scones with Spiced Glaze: Elegant and flavorful, perfect with coffee or tea.
- Pumpkin Chocolate Chip Cookies: A classic combination, made safe for allergies.
- Pumpkin Cornbread: A savory-sweet side dish that’s surprisingly versatile.
- Instant Pot Pumpkin Quinoa Porridge: A wholesome and quick breakfast option for busy mornings.
And if you find yourself with extra vegan cream cheese frosting, don’t let it go to waste! It’s absolutely divine on my gluten-free vegan carrot sheet cake. For those looking for another delicious pumpkin dessert, but with a low-carb twist, be sure to check out this amazing Keto Pumpkin Creme Brulee by Cooking LSL. Happy baking and indulging!
Watch How Easy It Is: Gluten-Free Vegan Pumpkin Cake Video!
Seeing is believing, and I love to show how simple and achievable allergy-friendly baking can be. That’s why I’ve created a quick and engaging TikTok video demonstrating the process of making this delightful gluten-free vegan pumpkin cake. These short, succinct videos provide an excellent visual overview, showcasing just how easy it is to whip up this incredible dessert. Watch the video below to get a fantastic, step-by-step guide and see the magic unfold in your kitchen:
@allergyawesomeness Gluten free vegan pumpkin cake with cream cheese frosting. I like this better than pumpkin pie! #glutenfreeveganbaking #pumpkincake #vegancreamcheesefrosting #allergyfriendly ♬ Pumpkin – The Regrettes
One Bowl Gluten Free Vegan Pumpkin Cake
12
15 minutes
35 minutes
30 minutes
1 hour 20 minutes
A 13×9 spiced pumpkin cake, filled with fall’s best spices, and topped with a sweet cream cheese frosting. A thick slice topped with creamy cream cheese frosting is what every fall meal needs at the end. This cake and “cream cheese” frosting are both gluten-free and vegan.
Ingredients
CAKE INGREDIENTS:
- 1 can of pumpkin
- 1 cup canola oil
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 2 Ener-G eggs
- 1 Tablespoon vanilla extract
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp salt
- 2 cups gluten free flour with xanthan included (if it’s not, add 1 tsp of xanthan; see above for flour options)
VEGAN CREAM CHEESE INGREDIENTS:
- 3/4 stick dairy-free butter
- 6 oz (3/4 of an 8 oz container) of dairy-free cream cheese
- 1 and 1/2 teaspoons vanilla
- 4 to 4 and 1/2 cups powdered sugar (depending on how thick you like it)
- Pinch of salt
- Rice milk, if needed for thinning
Instructions
1. Preheat the oven to 350 degrees F.
2. Grease a 13×9 glass baking dish with a safe non-stick spray.
3. In a small mixing bowl, make your two Ener-G eggs according to the package, set aside.
4. In a large mixing bowl, pour your wet ingredients: pumpkin, canola, Ener-G eggs, and vanilla. Mix (either with a stand mixer, by hand or with hand held beaters).
5. Add in your sugars and mix.
6. Add in your dry ingredients: baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg and salt. Mix.
7. Add in your gluten-free flour and mix (add xanthan if needed, see post above.)
8. Bake for 30-35 minutes, or until center is cooked.
9. Allow cake to cool. While cooling, make the frosting.
10. In a large mixing bowl with the whisk attachment, whisk your vegan butter and cream cheese substitute well, on high until softened and combined.
11. Add in your vanilla, stir. Add in a pinch of salt. Add in your powdered sugar, a little at a time and beat. Add in any rice milk you may need to thin it to your desired consistency.
12. Once the cake is completely cooled, frost with the frosting. You can keep this cake room temperature, or chilled, covered with plastic wrap.
Notes
For other substitution options, read my post above.
For gluten and dairy free dinner ideas check out my cookbook: An Allergy Mom’s Lifesaving Instant Pot Cookbook.
*Our allergies, while severe and that get re-tested yearly, are such that we can go strictly by what’s on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. I cannot assure you of any ingredient’s safety, only you can do that. I simply share what works for our family
**If you are going to feed this to someone with food allergies, and you yourself do not have food allergies, I HIGHLY recommend having them check every single brand and ingredient you are using, to ensure they’re OK with each part of the recipe. And, to make sure you’ve talked to them about how to avoid cross contamination in your kitchen.
Nutrition Information:
Yield: 12
Serving Size: 1
Amount Per Serving:
Calories: 338Total Fat: 18gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 1mgSodium: 384mgCarbohydrates: 41gFiber: 1gSugar: 24gProtein: 2g
DON’T FORGET TO PIN IT! While you’re there, explore all of my other dietary-specific Pinterest boards for more allergy-friendly inspiration!
