How is it mid-October already and I’m only just now posting a pumpkin recipe? Can you forgive me?
Please say yes. Please say yes. Please be my friend.
This pumpkin cake is inspired by fall and my love for all the pumpkin things and my Vegan Gluten-Free Pumpkin Bread.
It’s simple, requiring just 1 bowl to make! And it comes together in about 1 hour. How cool is that?
I’ve been doing more experimenting with aquafaba as an “egg” in gluten-free baking and it’s working wonders. This cake is another proud accomplishment in my line of testing vegan/gluten free goods. Oh joy (and more to come).
The base is whipped aquafaba (chickpea brine) and coconut sugar, which keeps this cake entirely naturally sweetened! Cinnamon and pumpkin pie spice amp up the fall flavor, while pumpkin puree and banana add incredibly moist texture and natural sweetness.
The result is a fluffy, tender, pumpkin-infused cake laced with rolled oats and almond flour.
As for the gluten-free blend, I went with a light blend I’ve been loving lately. But I feel pretty confident that, as long as it’s a rice-based blend, it should do well here! And of course, if you’re not gluten-free, feel free to sub spelt flour, whole-wheat flour, or unbleached all-purpose for the gluten-free blend.
I hope you all LOVE this cake! It’s:
& Insanely delicious
This would make the perfect cake for entertaining this fall or if you just want something special on hand for a lazy weekend. I opted for my vegan cream cheese frosting – which requires the cake to be refrigerated – but you could easily go for my vegan buttercream frosting as well (recipes linked below). It would also be just as delicious naked (oy!).
If you try this cake, let us know! I love seeing your comments, ratings, and photos tagged #minimalistbaker on Instagram. Cheers, friends!
1-Bowl Pumpkin Cake (Vegan + GF)
- 2/3 cup (160 ml) aquafaba (chickpea brine - the liquid in a can of chickpeas // or sub 4 flax eggs*)
- 1 1/4 cup (240 g) coconut sugar (or sub organic cane sugar)
- 1/4 cup (~50 g) ripe banana, mashed (primarily for binding)
- 1/2 cup (120 ml) maple syrup or agave nectar
- 1 1/2 cups (300 g) pumpkin purée
- 1/4 cup (60 ml) olive oil, grape seed oil, avocado oil, or melted coconut oil
- 3/4 tsp sea salt
- 1 1/2 tsp baking soda
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 2 tsp pumpkin pie spice + more to taste
- 1 cup (240 ml) water or unsweetened almond milk
- 1 tsp apple cider vinegar or lemon juice
- 1 1/2 cups (135 g) gluten-free rolled oats
- 1 1/2 cups (168 g) almond flour* (or sub meal with less-desirable results)
- 2 1/3 cup (200 g) gluten-free flour blend*
Preheat oven to 350 degrees F (176 C) and lightly butter/grease two standard 9-inch cake pans. Dust with gluten-free flour and and remove excess. Set aside.
Add chickpea brine to a large mixing bowl and beat on high for 2-3 minutes until light and airy and loose peaks form. Then add coconut sugar a little at a time and continue beating until light and fluffy and semi-firm peaks form.
Add mashed banana, maple syrup, pumpkin puree, oil, sea salt, baking soda, baking powder, cinnamon, and pumpkin pie spice and beat or whisk to combine (see photo). Add water or unsweetened almond milk and apple cider vinegar and beat/whisk again.
Add gluten-free oats, almond flour, and gluten-free flour blend and stir with a wooden spoon or whisk. The batter should be semi-thick but pourable. If too thick add more water or almond milk. If too thin, add more almond flour or gluten-free flour blend.
Divide between cake pans and bake for 45 minutes - 1 hour, or until deep golden brown and a toothpick inserted into the center comes out completely clean.
Remove from oven and let rest in pans until completely cool. Once cooled, gently loosen the sides with a butter knife and use a plate to invert and flip the cakes out of their pans. Transfer to a serving plate or cake stand and frost with desired frosting of choice.
If frosting with cream cheese frosting, store in the refrigerator up to 3 days. If frosting with buttercream, store at room temperature up to 3 days. Freeze to keep fresh for up to 1 month (though best when fresh).
*If not using aquafaba - which acts as a binder/stiffener in this cake - you can try subbing 4 flax eggs (4 Tbsp flaxseed meal +10 Tbsp water) or 3 small or 2 large chicken eggs if not vegan. I didn't test the recipe with anything other than aquafaba and thus cannot guarantee the results.
*The almond flour (which is comprised of blanched almonds making it different than almond meal) I would recommend is WellBee's, which can be found on Amazon. You can try subbing almond meal but I haven't tested it that way and cannot guarantee the results. Almond flour gives a drier, fluffier texture that's ideal in this cake.
*For the gluten-free blend in this recipe I used Fork and Bean's Light GF blend, but I would think Bob's Red Mill 1:1 GF Baking Blend and my DIY Gluten-Free Blend would work well, too! And, of course, if you're not gluten-free, feel free to sub spelt, whole-wheat, or unbleached all-purpose flour for the gluten-free blend.
*Nutrition information is a rough estimate for 1 of 12 slices without icing.
Nutrition Per Serving (1 of 12)
- Calories: 319
- Fat: 10.5g
- Saturated fat: 0.9g
- Sodium: 282mg
- Carbohydrates: 54.6g
- Fiber: 3.8g
- Sugar: 30g
- Protein: 4.8g