The pumpkin season continues with one of the best pumpkin cakes! This experiment worked out right away and that’s why I am sharing it with you today. All pumpkin-fans, keep your eyes peeled!
The smell of freshly baked cake and delicious tea – that’s the incarnation of quality time in autumn for me. Especially as big pumpkin lover I don’t only eat heaps of pumpkin soup but also all other kinds of pumpkin dishes. My favorites are pumpkin curry and pumpkin cake!
Pumpkin Pie or Pumpkin Cake?
I know that in the US Pumpkin Pie is a big thing. However, this cake is different in its consistency and is quite similar to a classic cake – with the difference that it’s very close to a pumpkin cake taste-wise.
In this recipe I use oat flour (I simply blend oats into flour in my high-speed blender) and almond flour. For those of you who don’t have the ingredients at home but can’t wait to bake the cake – you can also use spelt flour. However, the cake is no longer glutenfree when using spelt flour. The result is the same though – a super delicious pumpkin cake.
Fresh is better!
For the recipe you need pumpkin puree. You can simply buy it in a jar in the supermarket but I recommend you to just make it yourself. You only need to cook the pumpkin of you choice (I used Hokkaido) in some water for about 15-20 minutes. Depending on the pumpkin you use you might need to peel it first. This is not necessary when using Hokkaido pumpkin. When the pumpkin is nice and soft you can puree it with the water and you’re done!
This pumpkin cake is…
- super moist
- perfect for all pumpkin-fans
- sweetened with coconut blossom sugar
In case you give the recipe a try please leave me a rating as well as a short feedback in the comments – I am always excited to read them. Should you share your recreation on Instagram don’t forget to tag me with @sheloveseating so I don’t miss your post and can share your version 🙂
PS: in case you’re not the biggest pumpkin fan or already had enough pumpkin for the season: my carrot cake is a wonderful alternative for you and just as good!
Glutenfree Pumpkin Cake
For the cake
- 250 g pumpkin puree
- 200 g oat flour*
- 100 g almond flour
- 200 ml oat milk
- 130 g coconut blossom sugar or regular sugar
- 2 chia eggs** –> 2 tbs chia seeds + 6 tbs water
- 1 tbs coconut oil
- 2 tsp baking powder
- 2 tsp baking soda
- 1 pinch of salt
- 2 tsp pumpkin spice or cinnamon
- 1 tbs lemon juice
For the cashew frosting
- 80 g cashews
- 2 tbs vegan curd
- 2 tbs maple syrup
- 1 tbs lemon juice
- Preheat the oven to 180°C. Grease a baking tin or line with a baking sheet.
- Prepare the chia eggs: simply mix chia seeds with water and let it soak for about 10 minutes.
- In a big bowl combine all dry ingredients (oat flour, almond flour, baking powder, baking soda, coconut blossom sugar, pumpkin spice or cinnamon).
- Now add the rest of the ingredients as well as the chia eggs and stir until well combined. Pour into the baking tin and bake for about 50-60 minutes. Test with a skewer if the cake is ready! Let it cool down before removing it from the baking tin.
For the frosting
- Soak the cashews overnight in a bowl of water and drain in the morning.
- Blend the soaked cashews with the rest of the ingredients until the texture becomes smooth and creamy. Place in the fridge for a while, then add on top of the cooled down cake.