Pumpkin Cake with Cream Cheese Frosting and Toasted Pecans
My son proclaimed that this cake “tastes like fall,” and that works for me because we both love this time of the year. This pumpkin cake is deliciously full of happy autumnal vibes, if I do say so myself. Because I am gluten-free, this recipe is free of the glutes, but you could certainly experiment with regular all-purpose flour. If you do, I’d reduce the amount of baking powder, not add the xanthan gum, increase the temperature to 375 degrees and reduce the cooking time. (You are on your own for the particulars, I’m sorry!) Anyway, welcome to my new favorite cake: flavorful and decadent, this is great for home or any holiday party: Pumpkin Cake with Cream Cheese Frosting and Toasted Pecans.
Pumpkin Cake
1¾ cups gluten-free flour (I like this)
¼ cup almond flour
1 tablespoon baking powder
2 teaspoons baking soda
½ teaspoon xanthan gum (if using a mix like the one listed above that already includes it, additional is not needed)
1 teaspoon ground cinnamon
1 teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground ginger
Dash of salt
1 cup pumpkin purée (not pumpkin pie purée)
¼ cup vegan sour cream
½ cup pure maple syrup
½ cup brown sugar
¼ cup plain, non-dairy milk
¼ cup neutral tasting oil (I used refined coconut, melted)
1 tablespoon pure vanilla extract
Cream Cheese Frosting
8-ounces vegan cream cheese, room temperature
3 tablespoons unsalted vegan butter, room temperature
2 cups powdered sugar
1 teaspoon pure vanilla extract
½ cup toasted pecan pieces, unsalted
Line a square baking pan with parchment paper and preheat the oven to 350 degrees.
In a large bowl, combine the flours, baking powder, baking soda, xanthan gum (if needed), cinnamon, cloves, nutmeg, ginger and salt. Whisk until combined. In a medium bowl, stir together the pumpkin, sour cream, maple syrup, brown sugar, milk, oil and extract. Stir until integrated. Add the pumpkin mixture to the dry mixture and stir until combined. Fill your prepared baking pan and smooth the top so it’s flat. It will be very thick.
Bake for 25 minutes; turn 180 degrees and bake for 21 - 25 more minutes, until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
In a stand mixer, mix together the cream cheese and butter on high using the whisk attachment until smooth and a little fluffy, about two minutes. Add the powdered sugar in half-cup increments, lowering the speed as you add it and adding more power as it mixes. Continue until all the sugar is added, and add the vanilla. Mix on high for another two minutes, scaping down the sides as necessary. Silicone scrapers are good for this. Transfer the frosting to a container and refrigerate for 30 minutes or so.
Transfer your cooled cake to a surface for frosting and frost. Sprinkle with pecan pieces and serve.
Cake, Bake, Baking, Sweet. Sweets, Treat. Pumpkin, Seasonal, Thanksgiving, Halloween, Fall
My son proclaimed that this cake “tastes like fall,” and that works for me because we both love this time of the year. This pumpkin cake is deliciously full of happy autumnal vibes, if I do say so myself. Because I am gluten-free, this recipe is free of the glutes, but you could certainly experiment with regular all-purpose flour. If you do, I’d reduce the amount of baking powder, not add the xanthan gum, increase the temperature to 375 degrees and reduce the cooking time. (You are on your own for the particulars, I’m sorry!) Anyway, welcome to my new favorite cake: flavorful and decadent, this is great for home or any holiday party: Pumpkin Cake with Cream Cheese Frosting and Toasted Pecans.
Pumpkin Cake
1¾ cups gluten-free flour (I like this)
¼ cup almond flour
1 tablespoon baking powder
2 teaspoons baking soda
½ teaspoon xanthan gum (if using a mix like the one listed above that already includes it, additional is not needed)
1 teaspoon ground cinnamon
1 teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground ginger
Dash of salt
1 cup pumpkin purée (not pumpkin pie purée)
¼ cup vegan sour cream
½ cup pure maple syrup
½ cup brown sugar
¼ cup plain, non-dairy milk
¼ cup neutral tasting oil (I used refined coconut, melted)
1 tablespoon pure vanilla extract
Cream Cheese Frosting
8-ounces vegan cream cheese, room temperature
3 tablespoons unsalted vegan butter, room temperature
2 cups powdered sugar
1 teaspoon pure vanilla extract
½ cup toasted pecan pieces, unsalted
Line a square baking pan with parchment paper and preheat the oven to 350 degrees.
In a large bowl, combine the flours, baking powder, baking soda, xanthan gum (if needed), cinnamon, cloves, nutmeg, ginger and salt. Whisk until combined. In a medium bowl, stir together the pumpkin, sour cream, maple syrup, brown sugar, milk, oil and extract. Stir until integrated. Add the pumpkin mixture to the dry mixture and stir until combined. Fill your prepared baking pan and smooth the top so it’s flat. It will be very thick.
Bake for 25 minutes; turn 180 degrees and bake for 21 - 25 more minutes, until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
In a stand mixer, mix together the cream cheese and butter on high using the whisk attachment until smooth and a little fluffy, about two minutes. Add the powdered sugar in half-cup increments, lowering the speed as you add it and adding more power as it mixes. Continue until all the sugar is added, and add the vanilla. Mix on high for another two minutes, scaping down the sides as necessary. Silicone scrapers are good for this. Transfer the frosting to a container and refrigerate for 30 minutes or so.
Transfer your cooled cake to a surface for frosting and frost. Sprinkle with pecan pieces and serve.
Cake, Bake, Baking, Sweet. Sweets, Treat. Pumpkin, Seasonal, Thanksgiving, Halloween, Fall