Decadent Pumpkin Cake – Vegan, Gluten-free

by | November 20, 2017 | Dessert, Recipes


  • 2 cups almond flour
  • 1 cup gluten free, rolled oats
  • 2.5 teaspoons baking powder
  • 2 table spoons finely ground flax seeds
  • 2 table spoons hemp seeds
  • 1 table spoon chia seeds
  • 1 table spoon wheat germ
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ginger
  • ¼ tea spoon ground nutmeg
  • 1 can (15 oz) pumpkin puree
  • 1 ripe banana, mashed *
  • 1 cup soy milk (or other non-dairy milk)
  • 1/2 cup extra virgin olive oil
  • ½ cup maple syrup


  1. Preheat oven to 350 F.
  2. In one bowl, combine all the dry ingredients: flour, oats, baking powder, flax seeds, hemp
    seeds, chia seeds, wheat germ, cinnamon, ginger and nutmeg, and mix well.
  3. In a separate bowl, mix all the wet ingredients: pumpkin puree, mashed banana, soy milk,
    olive oil and maple syrup, and mix well.
  4. Combine the wet and dry ingredients and mix well.
  5. Grease baking pan with extra virgin olive oil.
  6. Pour the contents into a baking pan.
  7. Bake for approximately 30-35 minutes, and start checking if cake is ready at the 25
    minute mark. You may insert a toothpick or a fork in the center of the cake, and if it
    comes out clean, you’ll know the cake is done!
  8. After removing it from the oven, let the cake cool down completely.
  9. Transfer to a serving plate.
  10. Spread the desired frosting (suggestion below!) and enjoy.

* if you desire a non-vegan recipe with eggs, instead of banana and soy (or other) milk,
you can mix 4 eggs

Vegan Vanilla + Coconut Sugar Frosting


  • 1/4 cup coconut pure and unrefined sugar
  • 3 Tbsp vegan buttery spread (I use Earth Balance)
  • 2 Tbsp soy milk (or any other non-dairy milk)
  • 2 tsp vanilla extract
  • toasted unsweetened coconut flakes


  1. Mix coconut sugar, vegan buttery spread, vanilla extract and soy milk in a bowl with an
    electric mixer or in a blender (starting at low speed and gradually increasing it).
  2. You know you are done when you achieve a smooth, somewhat thick consistency. To
    achieve desired thickness and sweetness, feel free to tweak soy milk, sugar and/or vegan
    spread quantities, as needed.
  3. Spread the frosting evenly on the cake and let it sit. Optional: you may put toasted
    unsweetened coconut flakes on top of the frosting.

*12 servings


Nothing stated or posted in this article is intended or should be taken to be the practice of medical or counseling care. The information made available in this article, including, but not limited to, interviews, text, graphics, images, links to other articles, websites, and other material contained in this article, is strictly for informational and entertainment purposes only. The information in this article is NOT (and should not be used as) a substitute for professional psychiatry, psychology, medical, nursing, or professional healthcare advice or services, nor is it designed to suggest any specific diagnosis or treatment. Please always seek medical advice from your physician or a qualified health care provider regarding any medical questions, conditions or treatment, before making any changes to your health care regimen, medications or lifestyle habits. None of the information in this article is a representation or warranty that any particular drug or treatment is safe, appropriate or effective for you, or that any particular healthcare provider is appropriate for you. Never disregard professional medical advice or delay seeking help from a health care provider due to something you have read or seen in this article. Your reading/use of this article does not create in any way a physician-patient relationship, any sort of confidential, fiduciary or professional relationship, or any other special relationship that would give rise to any duties. This article does not recommend or endorse any specific tests, healthcare providers, procedures, or treatments, and if you rely on any of the information provided by this article, you do so solely at your own risk.