Dairy-Free Moist Pumpkin Cake with Cream Cheese Frosting
Celebrate the cozy flavors of fall with this Dairy-Free Moist Pumpkin Cake with Cream Cheese Frosting—a dessert that’s irresistibly rich, tender, and perfect for anyone following a dairy-free diet. This recipe features wholesome pumpkin puree, aromatic spices like cinnamon, nutmeg, and ginger, and a touch of coconut sugar for natural sweetness. The dairy-free cream cheese frosting is decadently smooth and fluffy, made with a hint of vanilla for added depth. Easy to make in under an hour, this pumpkin cake is ideal for seasonal gatherings or everyday indulgence. Whether you’re serving it as a holiday centerpiece or an afternoon treat, its moist texture and vibrant autumn flavors will leave everyone craving more!
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Recipe Information
Ingredients
- 1 cup Pumpkin puree
- 0.5 cup Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 0.5 cup Coconut oil, melted
- 1 cup Coconut sugar
- 2 teaspoons Vanilla extract
- 1.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Cinnamon
- 0.5 teaspoon Nutmeg
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground ginger
- 8 ounces Dairy-free cream cheese
- 2 cups Powdered sugar
- 1 teaspoon Vanilla extract
- 0.25 cup Coconut oil, softened
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13 inch cake pan or line it with parchment paper.
In a small bowl, combine unsweetened almond milk and apple cider vinegar. Stir and let it sit for about 5 minutes to create a dairy-free buttermilk.
In a large mixing bowl, combine pumpkin puree, the prepared dairy-free buttermilk, melted coconut oil, coconut sugar, and 2 teaspoons of vanilla extract. Whisk until smooth.
In another bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, salt, and ground ginger.
Gradually add the dry ingredients to the wet ingredients, stirring with a spatula or wooden spoon until just combined. Be careful not to overmix.
Pour the batter into the prepared pan, smoothing the top with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
For the frosting, beat the dairy-free cream cheese in a medium bowl with an electric mixer until smooth.
Gradually add the powdered sugar, beating until smooth and creamy.
Add 1 teaspoon of vanilla extract and softened coconut oil, then mix until fully incorporated and fluffy.
Once the cake is completely cool, spread the dairy-free cream cheese frosting evenly over the top.
Slice and serve. Enjoy your dairy-free moist pumpkin cake with creamy frosting!
Nutrition Facts
Calories |
4837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.0 g | 321% | |
| Saturated Fat | 174.7 g | 874% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 3911 mg | 170% | |
| Total Carbohydrate | 655.6 g | 238% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 481.4 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 409 mg | 31% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 863 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
