Blow Ya Mind Pumpkin Cake with Cinnamon Cream Cheese Frosting (gluten free!)

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Ambitious Kitchen

Total Time

1 hour and 15 minutes

Prep Time

45 minutes

Cook Time

30 minutes

Rating

(53)

Ingredients

12 servings

Wet ingredients:
1 cup (244g) pumpkin puree (not pumpkin pie filling)
2 eggs, at room temperature
½ cup (77g) coconut sugar (or sub brown sugar)
¼ cup (78g) pure maple syrup (or sub honey)
1 (5.3 oz) container yogurt (I like siggi's 2% pumpkin & spice or 0% vanilla)
1 teaspoon vanilla extract
¼ cup (56g) virgin coconut oil, melted and cooled (or sub melted butter/vegan butter)
Dry ingredients:
1 ½ cups (168g) packed fine blanched almond flour
1 cup (92g) oat flour, gluten free if desired
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
¼ teaspoon salt
For the cinnamon cream cheese frosting:
4 ounces (112g) cream cheese (or dairy free cream cheese), at room temperature
¼ cup butter, at room temperature
¾ cup (88g) powdered sugar (add an extra ¼ cup if you like a sweeter frosting)
1 teaspoon vanilla extract
¼ teaspoon cinnamon
2-3 teaspoons milk of choice, to make creamy and spreadable
To garnish:
Extra cinnamon

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Preparation

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Step 1

Preheat the oven to 350 degrees F. Line a 8x8 inch pan with parchment paper and spray with nonstick cooking spray.

Step 2

Add pumpkin puree, eggs, coconut sugar, pure maple syrup, siggi’s yogurt, vanilla extract to a large bowl and whisk together until well combined. Finally stir in melted and cooled coconut oil until well combined.

Step 3

Next, add dry ingredients: almond flour, oat flour, pumpkin pie spice, baking soda and salt. Mix together with a wooden spoon until well combined.

Step 4

Pour batter into the prepared pan. Bake for 30-40 minutes or until a tester comes out clean. Allow the cake to cool completely before frosting.

Step 5

To make cinnamon cream cheese frosting: Beat cream cheese, butter, powdered sugar, vanilla, cinnamon and milk together on medium speed for a minute or until smooth. Spread over cooled cake. Sprinkle a little dusting of cinnamon on top to make it extra pretty. Cut the cake into 12 slices and enjoy! Cake should be stored covered in the fridge after a day or so.