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Gluten and Dairy Free Pumpkin Cake with Cream Cheese Frosting

Gluten and Dairy Free Spiced Pumpkin Cake

Gluten Free pumpkin cake is frosted in a sweet Dairy Free maple cream cheese frosting for a festive fall treat.
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Course: Dessert
Prep Time: 10 minutes
Cook Time: 30 minutes
Cooling Time: 1 hour
Servings: 12

Equipment

  • 1 Mixing Bowl
  • 1 9x13 baking dish

Ingredients

Spiced Pumpkin Cake

  • 2 1/4 cups Gluten Free 1.1 flour
  • 4 eggs large
  • 1 tbsp baking powder
  • 1/4 tsp baking soda
  • 3/4 cup Javamelts Hazelnut Flavored Sugar
  • 3/4 cup brown sugar
  • 1 cup vegetable oil
  • 15 oz pumpkin puree
  • 2 tsp vanilla
  • 1 tsp kosher salt
  • 3 tsp pumpkin pie spice
  • 1/4 cup Dairy Free milk such as oat milk

Maple Cream Cheese Frosting

  • 16 oz Dairy Free cream cheese, room temperature
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp maple cream can substitute with maple syrup

Instructions

Spiced Pumpkin Cake

  • Preheat oven to 350 degrees. Spray a 9x13 baking dish with nonstick baking spray and set aside.
  • Add all of the wet ingredients to a bowl including the pumpkin puree and stir to combine.
  • Add in the dry ingredients and mix until just combined. Be careful not to over mix.
  • Pour the batter into the prepared baking dish and spread it out.
  • Bake for 25-30 minutes, or until a toothpick comes out clean. Allow the cake to cool completely before frosting.
  • Frost cake with the maple cream cheese frosting.
  • Slice and enjoy!

Maple Cream Cheese Frosting

  • Add all of the ingredients to a bowl and mix until silky smooth.
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