Description
A delightful pumpkin cake made with oat flour and topped with a creamy coconut sugar frosting, offering a cozy fall flavor without guilt.
Ingredients
Scale
- 2 large eggs
- 3/4 cup pumpkin puree
- 1/4 cup vegan milk
- 1/2 teaspoon vanilla extract
- 2 tablespoons maple syrup
- 1/2 cup coconut sugar
- 2 tablespoons oil of choice
- 1 1/2 cups + 2 tablespoons oat flour
- 1 cup almond flour
- 1 tablespoon arrowroot starch
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin spice
- 1 teaspoon cinnamon
- 1/2 cup butter
- 1 cup coconut sugar (for frosting)
- 1/2 teaspoon vanilla extract (for frosting)
- 1–2 tablespoons milk (for frosting)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together the eggs, pumpkin puree, vegan milk, vanilla extract, maple syrup, and coconut sugar until smooth.
- In another bowl, mix together the oat flour, almond flour, arrowroot starch, baking powder, baking soda, pumpkin spice, and cinnamon.
- Gradually fold the dry mixture into the wet ingredients until just combined.
- Line an 8×8 baking dish with parchment paper or grease it well. Pour the batter into the prepared dish.
- Bake for about 35-40 minutes until a toothpick inserted comes out clean.
- Let the cake cool in the baking dish for at least 1 hour, then refrigerate for an additional 15 minutes.
- In a food processor, blend the butter, coconut sugar, vanilla extract, and milk until smooth and creamy.
- Once the cake is completely cool, spread the frosting evenly on top.
- Cut into squares and enjoy!
Notes
Store in an airtight container at room temperature for 2-3 days, or in the fridge for up to 1 week. Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 10g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: pumpkin cake, oat flour, coconut sugar, fall desserts, healthy baking
