Irresistible Gluten-Free Vegan Pumpkin Cinna-Swirl Cake with Spiced Maple Cream Cheese Frosting: Your New Fall Favorite

Have you ever been caught in that delightful agony of craving something so intensely that, as it bakes, you find yourself whispering prayers of “please turn out, PLEASE turn out!”? That was precisely my state just a few days ago, filled with anticipation as this magnificent creation filled my kitchen with its inviting aroma. The scent of pumpkin and cinnamon, mingling with subtle hints of maple, promised something truly special, and I anxiously awaited the moment I could declare it a success.

And, oh, turn out it did! This cake wasn’t just a success; it was a revelation. It exceeded every expectation, delivering on all the delicious promises its scent had made.

Typically, a homemade cake in our household lasts a few days, providing sweet treats for multiple occasions. This particular Pumpkin Cinna-Swirl Cake, however, was a phenomenon. Within just 24 hours, only a single slice remained, a testament to its unparalleled deliciousness. My kids, my husband, and I found ourselves going back for slice after slice, unable to resist its allure. I share this not out of embarrassment, but to truly convey the extraordinary nature of this dessert. It’s a cake that disappears almost as quickly as it emerges from the oven, leaving everyone craving more.

This confection truly “takes the cake,” standing head and shoulders above many other desserts. In fact, I’m already envisioning it as the star of our Thanksgiving dessert table this year, perhaps alongside my beloved maple cookies. Imagine the vibrant flavors of fall, the comforting spices, and the rich, creamy frosting gracing your holiday spread. It’s a fantastic alternative to traditional pies, offering a unique and utterly satisfying experience that caters to everyone, especially those with dietary needs.

Allow me to deliver my acceptance speech for proclaiming “this cake is the bomb dot comb” – a phrase truly earned! My heartfelt thanks go to my dear friend Ashlie. It all began when she generously shared a delectable pumpkin cookie with me. That simple act ignited a craving, a spark that quickly grew into a full-blown obsession. Before I knew it, I was in my kitchen, experimenting and creating, driven by the desire to replicate and elevate that initial burst of pumpkin goodness, ultimately leading to this magnificent double-layered cake.

Thank goodness for those unexpected cravings! They often lead us down delicious paths, helping us to invent and discover desserts we never knew we were missing out on. This Pumpkin Cinna-Swirl Cake is a perfect example – a happy accident born from a simple desire for pumpkin, transformed into an allergy-friendly masterpiece that truly satisfies.

What makes this cake so irresistibly good? It’s a harmonious blend of tender, moist pumpkin cake with an incredible “cinna-swirl” that weaves through each layer. This swirl, made from pumpkin pie spice, melted coconut oil, and maple syrup, infuses the cake with a warm, spiced sweetness that perfectly complements the earthy pumpkin. But the magic doesn’t stop there. This cake is crowned with a luscious Spiced Maple Cream Cheese Frosting that is utterly divine. The frosting is rich, tangy, sweet, and perfectly spiced, making every bite an absolute dream. And the best part? It’s entirely gluten-free and vegan, proving that allergy-friendly desserts can be just as, if not more, delicious than their traditional counterparts.

For those navigating food allergies or dietary preferences, finding a dessert that truly hits all the right notes can be a challenge. This recipe eliminates that compromise. Being gluten-free means it’s suitable for celiac disease or gluten sensitivities, while its vegan nature ensures it’s dairy-free and egg-free. This allows everyone at the table, regardless of their dietary restrictions, to indulge in a slice of pure joy. It’s truly a top-8 allergy-friendly delight, crafted with care to ensure no one misses out on the fun.

This cake isn’t just for special occasions, though it certainly shines during the holidays. Its comforting flavors make it an ideal treat for any crisp fall evening, a cozy weekend brunch, or a festive gathering with friends. Imagine serving this alongside a warm cup of coffee or cider – pure autumnal bliss! Its robust flavor profile makes it a standout, easily becoming the centerpiece of any dessert spread. Don’t be surprised if your guests request the recipe before they’ve even finished their first slice!

Happy fall everyone! May your kitchens be filled with wonderful aromas and your tables with delightful treats like this incredible Pumpkin Cinna-Swirl Cake.

Pumpkin Cinna-Swirl Cake with Spiced Maple Cream Cheese Frosting (GF, Vegan)

Yield:
Two 9 inch cakes

Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Ingredients

Cake:
1 cup canned pumpkin
1 cup vanilla rice milk
1 Tbsp vegetable oil
2 tsp vanilla extract
1 Tbsp apple cider vinegar
1/4 cup brown sugar
1/2 cup sugar
2 Tbsp baking powder
1 tsp baking soda
3/4 tsp xanthan gum
3/4 tsp salt
2 1/2 cups gluten free flour
Cinna-Swirl:
1 TBSP pumpkin pie spice
1/2 cup coconut oil – melted
1/2 cup maple syrup
pinch of salt

Once made, divide cinna-swirl in half for cake and frosting.

Vegan Cream Cheese Frosting:
The other half of the cinna-swirl swirl mixture
8 oz. vegan cream cheese
3 1/2 cups powdered sugar
1 tsp vanilla

Instructions

Preheat oven to 350°F (175°C). Grease two 8″ or 9″ round cake pans well or line with parchment paper for easy release.
In a large mixing bowl, combine all the wet ingredients (canned pumpkin, vanilla rice milk, vegetable oil, vanilla extract, and apple cider vinegar). Using a stand mixer, slowly add the dry ingredients in descending order (starting with sugars, then baking powder, baking soda, xanthan gum, salt, and ending with the gluten-free flour). Mix until just combined, scraping down the sides of the bowl as necessary to ensure a smooth batter.
In a separate bowl, mix up the cinna-swirl ingredients: pumpkin pie spice, melted coconut oil, maple syrup, and a pinch of salt. Stir until well combined, then divide this mixture into two equal bowls.
Pour the prepared cake batter evenly into the two greased or parchment-lined cake tins. Using one of the divided cinna-swirl mixtures, gently swirl equal amounts into each of the batters using a knife or skewer. Be careful not to overmix, as you want distinct swirls.
Bake at 350°F (175°C) for 15-20 minutes, or until the edges begin to lightly brown and a toothpick inserted into the center comes out clean. Baking times may vary slightly depending on your oven.
Once baked, remove the cakes from the oven and let them cool in their pans for about 10-15 minutes before carefully inverting them onto a wire rack. Cool cakes completely before attempting to frost them; warm cakes will melt your frosting.
While the cakes are cooling, prepare your vegan cream cheese frosting. In a stand mixer, blend the remaining half of the cinna-swirl mixture, 8 oz. vegan cream cheese, 3 1/2 cups powdered sugar, and 1 tsp vanilla until smooth and creamy. For best results, chill the frosting in the fridge for 15-30 minutes until it firms up a bit, making it easier to spread.
Once the cakes are fully cooled and the frosting is firm, generously frost your cake, layering it between the two cake halves and coating the top and sides. You will likely have a decent amount of frosting left over, which I’m pretty sure calls for eating with a spoon. That’s definitely a rule!

This delightful recipe was adapted from KBlog, with special modifications to ensure it is perfectly allergy-friendly and exceptionally delicious.