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Pumpkin Cinna-Swirl Cake with Spiced Maple Cream Cheese Frosting (GF, Vegan)

October 19, 2015 by [email protected] 3 Comments

Pumpkin Cinnabon Cake with Spiced Maple Cream Cheese Frosting copyright Allergy Awesomeness
Have you ever been craving something so bad, that while it’s baking you’re praying “please turn out, PLEASE turn out!” That was me a few days ago while this beauty was in the oven.

And, turn out it did!

Pumpkin Cinnabon Cake with Spiced Maple Cream Cheese Frosting copyright Allergy Awesomeness

Usually, a cake takes a few days to be eaten in my house. This was left to just a slice within 24 hours. My kids, me and my husband were having slice after slice. I say that because 1.) I have no shame, and 2.) you need to understand how fabulous this cake is.

I’m thinking about making this instead of pie for Thanksgiving. This confection truly takes the cake.

For my acceptance speech of “this cake is the bomb dot comb”, I’d like to thank my friend Ashlie, because it all started when she gave me a delicious pumpkin cookie. From there, the craving grew and before I knew it, I was making a double layered cake.

Thank goodness for cravings! You never know when it will help you invent a dessert you never knew you were missing out on.

Happy fall everyone!!

pumpkin.cinn.cake.before.frosting.5x7.logo

Pumpkin Cinna-Swirl Cake with Spiced Maple Cream Cheese Frosting (GF, Vegan)
 
Save Print
Prep time
15 mins
Cook time
20 mins
Total time
35 mins
 
Author: Allergy Awesomeness
Recipe type: Dessert
Serves: Two 9 inch cakes
Ingredients
  • Cake:
  • 1 cup canned pumpkin
  • 1 cup vanilla rice milk
  • 1 Tbsp vegetable oil
  • 2 tsp vanilla extract
  • 1 Tbsp apple cider vinegar
  • ¼ cup brown sugar
  • ½ cup sugar
  • 2 Tbsp baking powder
  • 1 tsp baking soda
  • ¾ tsp xanthan gum
  • ¾ tsp salt
  • 2½ cups gluten free flour
  • Cinna-Swirl:
  • 1 TBSP pumpkin pie spice
  • ½ cup coconut oil - melted
  • ½ cup maple syrup
  • pinch of salt
  • *Once made, divide in half*
  • Vegan Cream Cheese Frosting:
  • The other half of the cinna-swirl swirl mixture
  • 8 oz. vegan cream cheese
  • 3½ cups powdered sugar
  • 1 tsp vanilla
Instructions
  1. Preheat oven to 350. Grease two 8" or 9" circle cake pans well or line with parchment paper.
  2. Combine all the wet ingredients. Using a stand mixer, slowly add the rest of the ingredients in descending order (i.e....starting with sugar and ending with the flour). Mix until combined, scraping down the sides as necessary.
  3. Mix up the cinna-swirl, and divide into two equals bowls.
  4. Pour batter into cake tins. Using one of the cinna-swirl mixtures, swirl equal amounts of the cinna-swirl mixture into each of the batters.
  5. Bake at 350 degrees for 15-20 minutes - or until edges start to lightly brown.
  6. Cool cakes completely before frosting.
  7. Prepare your vegan cream cheese frosting by blending all ingredients until smooth and creamy. Chill in fridge until frosting firms up a bit.
  8. Frost your cake generously. There will be a decent amount left, which I think calls for eating with a spoon. I'm pretty sure that's a rule.
3.5.3208

pumpkin.cinn.cake.frosted.5x7.logo

Adapted from KBlog

Filed Under: Dessert, Fall Recipes Tagged With: Dairy Free, Egg Free, Fish Free, Gluten Free, Nut Free, Peanut Free, Vegan, Wheat Free

About [email protected]

Hi! I'm Megan, a mom to four kids, two with multiple food allergies & one with EOE. I'm a published cookbook author that constantly tweaks recipes to make them allergy friendly--it's an addiction. I share every recipe & tip with you, to help you eat like you did before food allergies & dietary restrictions. You can still be awesome, even with food allergies!

Previous Post: « Greek Roasted Potatoes (GF, Top 8 Free, Vegan Option)
Next Post: Lo Mein (GF, Egg Free, Fish Free, Peanut/Nut Free, Vegan) »

Reader Interactions

Comments

  1. Brent Egbert

    October 19, 2015 at 4:35 PM

    Wow…within seconds of seeing this post, my mouth began watering. It must taste amazing! This could be a birthday cake! What do you think? I vote YES!

    Reply
    • Allergy Awesomeness

      October 19, 2015 at 4:36 PM

      Yes, it’d be sure to make a birthday extra special. Thanks for the comment.

      Reply

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Hi! I'm Megan, a mom to four kids, two with multiple food allergies & one with EOE. I'm a published cookbook author that constantly tweaks recipes to make them allergy friendly--it's an addiction. I share every recipe & tip with you, to help you eat like you did before food allergies & dietary restrictions. You can still be awesome, even with food allergies!

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