Soy-Free Moist Pumpkin Cake with Cream Cheese Frosting

Indulge in the perfect fall dessert with this Soy-Free Moist Pumpkin Cake with Cream Cheese Frosting! Bursting with warm spices like cinnamon, nutmeg, and ginger, this cake boasts an irresistible moist texture thanks to the addition of pumpkin puree and a hint of apple cider vinegar. This easy-to-make, one-pan treat is completely free of soy, making it a fantastic option for those with dietary restrictions. Topped with a rich and creamy homemade cream cheese frosting, it strikes the perfect balance between decadence and comfort. Ideal for holiday gatherings, potlucks, or a cozy family dessert, this pumpkin cake is a crowd-pleaser that’s ready in just under an hour. Whether served as a festive centerpiece or a simple weekday indulgence, each bite is a celebration of autumn flavors!

Nutriscore Rating: 45/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.

Step 2

In a large bowl, sift together flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt.

Step 3

In another bowl, combine pumpkin puree, eggs, vegetable oil, apple cider vinegar, vanilla extract, and milk. Whisk until well blended.

Step 4

Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Do not overmix.

Step 5

Pour the cake batter into the prepared baking pan, spreading it evenly.

Step 6

Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean.

Step 7

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.

Step 8

Gradually add in powdered sugar and continue to beat until smooth and creamy.

Step 9

Add vanilla extract and mix until well incorporated.

Step 10

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.

Step 11

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

Step 12

Cut into pieces and serve. Enjoy your soy-free moist pumpkin cake!

Nutrition Facts

Serving size	(1736.7g)

Amount per serving	% Daily Value*
Calories	5518.2

Total Fat 255.8g	0%
Saturated Fat 96.6g	0%
Polyunsaturated Fat 72.5g
Cholesterol 922.0mg	0%
Sodium 3914.0mg	0%
Total Carbohydrate 770.7g	0%
Dietary Fiber 16.5g	0%
Total Sugars 560.0g
Protein 65.0g	0%

Vitamin D 183IU	0%
Calcium 625.2mg	0%
Iron 18.1mg	0%
Potassium 1521.0mg	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: 40.8%

Protein: 4.6%

Carbs: 54.6%