Soy-Free Moist Pumpkin Cake with Cream Cheese Frosting
Indulge in the cozy flavors of fall with this Soy-Free Moist Pumpkin Cake topped with luscious cream cheese frosting. Perfectly spiced with cinnamon, nutmeg, and ginger, this cake achieves its incredible moist texture from rich pumpkin puree and a splash of apple cider vinegar. Made without soy, it’s an allergy-friendly treat that’s ideal for family gatherings, potlucks, or simply savoring with a hot cup of tea. The buttery cream cheese frosting provides the perfect tangy-sweet balance to the warmly spiced cake, elevating every bite to pure dessert bliss. Ready in just under an hour and serving up to 12, this easy-to-make pumpkin cake is a fall dessert essential that will have everyone reaching for seconds!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.5 teaspoon salt
- 1 cup pumpkin puree
- 3 large eggs
- 0.5 cup vegetable oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
- 0.5 cup milk (or any non-dairy milk)
- 0.5 cup unsalted butter
- 8 ounces cream cheese
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
In a large bowl, sift together flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt.
In another bowl, combine pumpkin puree, eggs, vegetable oil, apple cider vinegar, vanilla extract, and milk. Whisk until well blended.
Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Do not overmix.
Pour the cake batter into the prepared baking pan, spreading it evenly.
Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the cream cheese frosting. In a large bowl, beat the unsalted butter and cream cheese together until light and fluffy.
Gradually add in powdered sugar and continue to beat until smooth and creamy.
Add vanilla extract and mix until well incorporated.
Once the cake is baked, remove it from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
Cut into pieces and serve. Enjoy your soy-free moist pumpkin cake!
Nutrition Facts
Calories |
5518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.8 g | 328% | |
| Saturated Fat | 96.6 g | 483% | |
| Polyunsaturated Fat | 72.5 g | ||
| Cholesterol | 922 mg | 307% | |
| Sodium | 3914 mg | 170% | |
| Total Carbohydrate | 770.7 g | 280% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 560.0 g | ||
| Protein | 65.0 g | 130% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 625 mg | 48% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1521 mg | 32% | |
*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.
