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!
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 Cinna-Swirl Cake with Spiced Maple Cream Cheese Frosting (GF, Vegan)
- 1 cup canned pumpkin
- 1 cup vanilla rice milk
- 1 Tbsp vegetable oil
- 2 tsp vanilla extract
- 1 Tbsp apple cider vinegar
- 1/4 cup brown sugar
- 1/2 cup sugar
- 2 Tbsp baking powder
- 1 tsp baking soda
- 3/4 tsp xanthan gum
- 3/4 tsp salt
- 2 1/2 cups gluten free flour
- 1 TBSP pumpkin pie spice
- 1/2 cup coconut oil - melted
- 1/2 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
- 3 1/2 cups powdered sugar
- 1 tsp vanilla
- Preheat oven to 350. Grease two 8" or 9" circle cake pans well or line with parchment paper.
- 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.
- Mix up the cinna-swirl, and divide into two equals bowls.
- 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.
- Bake at 350 degrees for 15-20 minutes - or until edges start to lightly brown.
- Cool cakes completely before frosting.
- Prepare your vegan cream cheese frosting by blending all ingredients until smooth and creamy. Chill in fridge until frosting firms up a bit.
- 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.
Adapted from KBlog
I made this cake for my birthday and I WILL be making it again. I am allergic to milk and tree nuts and this cake is everything I wanted it to be.
I followed the recipe almost exact, but I used regular flour instead of gluten free and I added some brown sugar to the icing, which was probably unnecessary since we add the cinnaswirl mix, but I am not too fond of the alternative cream cheeses and brown sugar in the icing masks the unnatural taste a bit.
I had a regular store bought cake for the kids at the party because I did not want to share this with people who can just go anywhere to get a treat. I had some leftover cake (microwaved) with coffee this morning and it’s almost like a pumpkin, cream cheese cinnamon roll.
Thank you so much for this recipe!!
I’m so glad to hear that. I hope you had a lovely birthday. Thanks so much for the kind comment.
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!
Yes, it’d be sure to make a birthday extra special. Thanks for the comment.