Category: Cakes


Gluten-Free, Vegan Pumpkin Cake with Maple Cream Cheese Frosting

Gluten-Free, Vegan Pumpkin Cake with Maple Cream Cheese Frosting

Today was a very exciting day because it’s my blog’s anniversary. I’ve officially had this blog for two years. In that time, I’ve gotten over 150,000 views! I’m excited that so many people are viewing my blog, and I hope that everyone is enjoying the recipes.

To celebrate, I have a new recipe for a gluten-free, vegan pumpkin cake with maple cream cheese frosting. This cake is delicious, moist and fluffy with a sweet frosting. The cake has a great texture and is a hearty fall dessert.

Makes two 8″ cakes
Serves about 12

Prep time: 30 minutes
Cook time: 30 minutes

Ingredients for Vegan, Gluten-Free Pumpkin Cake

Ingredients for Vegan, Gluten-Free Pumpkin Cake

Vegan, Gluten-Free Pumpkin Cake with Maple Cream Cheese Frosting Recipe

Here’s what you’ll need for the cake:

  • 2 cups of Bob’s Mills Gluten-Free Flour
  • 3/4 cup light brown sugar
  • 3/4 cup of pumpkin
  • 1 cup of unsweetened almond milk
  • 1/4 cup of safflower oil
  • 1/4 cup maple syrup
  • 1 tbs lemon juice
  • 1 tbs vanilla extract
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1.5 tsp cinnamon
Ingredients for Maple Cream Cheese Frosting

Ingredients for Maple Cream Cheese Frosting

  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp ginger
  • 1/4 tsp salt

Here’s what you’ll need for the frosting:

  • 2 cups of cream cheese (2 containers)
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract

Preheat the oven to 350 degrees Fahrenheit or 175 degrees Celsius.

Start by making your cake. Put all of your dry ingredients into one bowl and all of your wet ingredients into another bowl. Then add your wet mixture to your dry mixture. Mix thoroughly.

Spray your cake pans and then pour your cake batter into two 8″ round pans. Place in the oven to bake for about 30 minutes or until a toothpick comes out clean.

Slice of the Gluten-Free, Vegan Pumpkin Cake with Maple Cream Cheese Frosting

Slice of the Gluten-Free, Vegan Pumpkin Cake with Maple Cream Cheese Frosting

You can make your frosting while your cakes are baking or while your cakes are cooling. I cleaned up while my cake was baking and then made mine while the cakes were cooling.

In a medium-sized bowl, combine your two containers of vegan cream cheese, maple syrup and vanilla extract. Mix thoroughly until your desired consistency is reached. I used Tofutti cream cheese. I like the taste of it and it gives a nice smooth texture for the frosting.

When the cakes are cool, you can ice them with your maple cream cheese frosting. I dusted my cake with cinnamon after I was done frosting the cakes.

After that, you are all done and ready to enjoy your vegan, gluten-free pumpkin cake with maple cream cheese frosting!

Nutrition Facts

Pumpkin Cake Nutrition Facts

Pumpkin Cake Nutrition Facts

Pumpkin Cake Nutrition Facts 2

Pumpkin Cake Nutrition Facts 2

The nutrition facts are based on 12 equal slices of cake. One slice of cake has 249 calories and 12 grams of fat. It also has 77 milligrams of potassium and 3 grams of protein. One slice of cake will provide you with 32 grams of total carbohydrates, two grams being dietary fiber and 13 grams being sugar.

This cake also contains several vitamins and minerals. In terms of vitamins, you’ll be receiving 12% of your daily vitamin E and 48% of your daily vitamin A. In terms of minerals, you’ll be receiving 3% of your daily iron, 7% of your daily calcium and 27% of your daily manganese.

The complete nutrition facts can be seen in the images above and have been calculated using Sparks Recipe Calculator.

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Slice of Vegan Gluten-Free Flourless Chocolate Cake

Slice of Vegan Gluten-Free Flourless Chocolate Cake

A couple years ago, I was dating a young man whose mom had a gluten allergy. I really wanted to make something to bring when I met her, but this was my first encounter with gluten free baking. I decided upon a flourless chocolate cake because you can make it with black beans or chickpeas to make it gluten-free. It turned out delicious! No one even knew there were beans in the cake because you couldn’t taste it.

Fast forward to earlier today, I really wanted to make this cake again for Valentine’s Day, but I also wanted to make it vegan. By substituting silken tofu for eggs, I was able to make this delicious flourless chocolate cake not only gluten-free but also vegan.

This vegan, gluten-free flourless chocolate cake is so moist and has such a great smooth texture. It’s also quite rich in flavor. The flavor from the chickpeas and the tofu is very subtle, which allows the flavor of the chocolate to really come through.

Vegan Gluten-Free Flourless Chocolate Cake

Vegan Gluten-Free Flourless Chocolate Cake

Additionally, one slice of this vegan, gluten-free flourless chocolate cake provides you with 2.9 grams of protein and 3.8 grams of dietary fiber as well as some potassium and other vitamins and minerals, which is pretty good for a dessert since that’s not where you’re looking to get your vitamins and minerals anyway!

Makes one 8″ cake
Serves about 12

Prep time: 20 minutes
Cook time: 40 minutes
Chill time: At least 1 hour

Vegan, Gluten-Free Flourless Chocolate Cake Recipe

To make this you’ll need:

  • Food processor OR Vitamix (I used a Vitamix)
  • Double boiler
  • 8″ baking pan
Ingredients for Vegan Gluten-Free Flourless Chocolate Cake

Ingredients for Vegan Gluten-Free Flourless Chocolate Cake

Here’s are the ingredients you’ll need:

  • 1 1/2 cups of vegan chocolate chips
  • 1 can of chickpeas or 2 cups cooked
  • 1 cup of silken tofu
  • 3/4 cup of light brown sugar
  • 1/2 tsp baking powder
  • 1 tsp vanilla extract

Start by preheating your oven to 350 degrees Fahrenheit or 175 degrees Celcius.

Then you’ll need to get out your Vitamix or food processor to make this recipe.

What will need to go into your Vitamix or food processor first are the garbanzo beans, silken tofu, and the vanilla extract.

Vegan Gluten-Free Flourless Chocolate Cake Before Being Baked

Vegan Gluten-Free Flourless Chocolate Cake Before Being Baked

If using canned garbanzo beans, make sure you rinse and drain them very well before adding in. If not, you will need two cups of cooked garbanzo beans. For the silken tofu, you’ll be putting one cup, about half of the package, into your Vitamix or food processor. Add in your one teaspoon of vanilla extract, and then process this for a minute or two.

Next add in your 1/2 teaspoon of baking powder and your 3/4 cup of light brown sugar. You can also use white sugar, but I prefer brown sugar personally. Process this for another minute or two.

Now you’ll need to make a double boiler to melt your chocolate. If you don’t have a double boiler, you can easily make one by taking a pot and filling it up with water about 1/4 of the way. Then set a mixing bowl on top of the pot. You’ll want to bring the water to a boil and then add your chocolate chips to the mixing bowl on top. Stir your chocolate while it melts until it is all melted and has a nice, smooth consistency.

Vegan Gluten-Free Flourless Chocolate Cake After Being Baked

Vegan Gluten-Free Flourless Chocolate Cake After Being Baked

Then add your melted chocolate to your Vitamix or food processor. Process on high for another couple minutes, until you have achieved a smooth, consistent texture.

Next pour your vegan, gluten-free flourless chocolate cake batter into your prepared baking pan. I used a 8″ heart tin, which I thought was appropriate for Valentine’s Day!

Bake in the oven for about 40 minutes, or until a toothpick comes out clean. Let cool for about 20 minutes.

Place your flourless chocolate cake in the fridge to cool for at least an hour before serving. The longer you allow your cake to chill, the more it will “set” and become a dense flourless chocolate cake. When ready to serve, dust your flourless chocolate cake with either confectioner’s sugar or cocoa.

Enjoy your vegan, gluten-free flourless chocolate cake!

Nutrition Facts

I am basing the nutritional facts on 12 equal slices of this vegan and gluten-free flourless chocolate cake. This is the way I ended up cutting this cake, and these seemed like well-portioned slices.

Vegan Gluten-Free Flourless Chocolate Cake Nutrition Facts

Vegan Gluten-Free Flourless Chocolate Cake Nutrition Facts

Vegan Gluten-Free Flourless Chocolate Cake Nutrition Facts 2

Vegan Gluten-Free Flourless Chocolate Cake Nutrition Facts 2

One slice of this cake will give you 233 calories and 10 grams of fat. It will also give you 134 milligrams of your daily potassium and almost 3 grams of protein.

This vegan, gluten-free flourless chocolate cake will also give you 39 grams of your total carbohydrates, almost 4 grams being dietary fiber.

In terms of vitamins, you’ll be receiving 2% of your daily vitamin C and 9% of your daily vitamin B-6.

In terms of minerals, you’ll be receiving 5% of your phosphorous, 6% of your copper, 6% of your folate and 13% of your daily manganese.

The complete nutrition facts can be seen in the images above and have been calculated using Sparks Recipe Calculator.

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