Dairy-Free Moist Pumpkin Cake with Cream Cheese Frosting

Indulge in the cozy flavors of fall with this Dairy-Free Moist Pumpkin Cake with Cream Cheese Frosting, the ultimate dessert for pumpkin lovers and dairy-free eaters alike. Made with wholesome ingredients like pumpkin puree, coconut sugar, and warm spices, this cake is irresistibly moist and packed with seasonal flavors. The velvety-smooth, dairy-free cream cheese frosting, subtly sweetened with powdered sugar and infused with vanilla, adds the perfect finishing touch. Whether for a festive gathering or a casual treat, this easy-to-make cake comes together in just under an hour, making it both effortless and crowd-pleasing. With every bite, you'll enjoy tender, spiced pumpkin cake topped with a creamy, dairy-free frosting that everyone will adore. Serve it as a standout dessert that’s big on flavor and free of dairy!

Nutriscore Rating: 35/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9x13 inch cake pan or line it with parchment paper.

Step 2

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.

Step 3

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.

Step 4

In another bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, salt, and ground ginger.

Step 5

Gradually add the dry ingredients to the wet ingredients, stirring with a spatula or wooden spoon until just combined. Be careful not to overmix.

Step 6

Pour the batter into the prepared pan, smoothing the top with a spatula.

Step 7

Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 8

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.

Step 9

For the frosting, beat the dairy-free cream cheese in a medium bowl with an electric mixer until smooth.

Step 10

Gradually add the powdered sugar, beating until smooth and creamy.

Step 11

Add 1 teaspoon of vanilla extract and softened coconut oil, then mix until fully incorporated and fluffy.

Step 12

Once the cake is completely cool, spread the dairy-free cream cheese frosting evenly over the top.

Step 13

Slice and serve. Enjoy your dairy-free moist pumpkin cake with creamy frosting!

Nutrition Facts

Serving size	(1473.6g)

Amount per serving	% Daily Value*
Calories	4837.4

Total Fat 250.0g	0%
Saturated Fat 174.7g	0%
Polyunsaturated Fat 2.2g
Cholesterol 4.9mg	0%
Sodium 3910.7mg	0%
Total Carbohydrate 655.6g	0%
Dietary Fiber 13.6g	0%
Total Sugars 481.4g
Protein 29.8g	0%

Vitamin D 43.9IU	0%
Calcium 409.1mg	0%
Iron 19.2mg	0%
Potassium 862.6mg	0%

*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.

Source of Calories

Fat: 45.1%

Protein: 2.4%

Carbs: 52.5%