Gluten Free Pumpkin Cake With Dairy Free Cream Cheese Frosting

Hello pumpkin season! If you are looking for a show stopping dessert for Thanksgiving, this is it. Seriously…I have had people who say they dislike pumpkin (what?!?!) try this cake and go for seconds.

While I love pumpkin pie, this cake is a different way to feature pumpkin for Thanksgiving day dessert. The cake recipe is adapted from this recipe with my own variations. The cake is so moist and light by itself, but I wanted to really jazz it up and turn this into a layer cake with frosting.

Initially, I thought to do a chocolate ganache, but not everyone likes pumpkin and chocolate together (crazy, right??). Then it came to me…cream cheese frosting!!! I always make red velvet cupcakes for Christmas and make a dairy free cream cheese frosting and so I thought, why not use it for my pumpkin cake???

The results…fluffy pumpkin cake with a rich and tangy cream cheese frosting, and a few mini chocolate chips sprinkled on top.

The cake recipe is gluten free and I don’t think your gluten eating friends will notice or mind the difference!

I can’t wait for you to make this cake and see all of your friends and family ooh and aahing at this one.

I want to hear how your cake turns out. Leave a comment below.

Gluten Free Pumpkin Cake

Makes 2 - 9” round cakes

Ingredients:

• 2 cups gluten free flour - all purpose (I use King Arthur brand. If you aren’t gluten free, I believe this recipe will work well with regular all purpose flour)

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1.5 teaspoons cinnamon

• 2 teaspoons pumpkin pie spice (I always “accidently” add a little extra)

• 1 cup coconut oil - melted and cooled

• 4 eggs

• 1 cup coconut sugar

• 1- 15 ounce can of pumpkin puree (not pumpkin pie filling)

• 1.5 teaspoons vanilla extract

Dairy Free Cream Cheese Frosting

Ingredients:

• 8 ounces of dairy free cream cheese (I use Kite Hill brand)

• 1 stick unsalted butter at room temperature

• 1/4 cup powdered sugar

• 1-2 tablespoons of vanilla extract

Directions:

1. Preheat the oven to 350 degrees Fahrenheit. Coat 2, 9” round cake pans with coconut oil and dust with flour. Shake out excess.

2. Add flour through pumpkin pie spice to a large mixing bowl and stir to combine.

3. Add coconut oil through vanilla extract to the dry ingredients and whisk until everything is well incorporated.

4. Pour cake batter evenly into your two cake pans.

5. Bake for 20-30 minutes or until the center comes out clean when a toothpick is inserted.

6. For the dairy free cream cheese frosting: Add the cream cheese and butter to the bowl of a stand mixer or using an electric hand mixer, cream for 3-5 minutes. Add in the powdered sugar and vanilla extract. Taste and add more vanilla extract as needed.

Extras: Top the cake with mini chocolate chips, I like these or with chopped pecans or walnuts. Make a fun Thanksgiving scene on top of your cake :)