Decadent Pumpkin Cake – Vegan, Gluten-free

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  • 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

  • Anna
    Posted at 10:45h, 21 November Reply

    I want to try it, but my oven I’m afraid it does not exceed 300 degrees, is it the same? I can also not put sugar, since the pumpkin is already sweet to her, I’m inspired a lot. Thanks for the recipe!

    • Bojana Jankovic
      Posted at 16:26h, 21 November Reply

      You are so welcome! 350 degrees Fahrenheit is about 177 degrees Celsius (I’m assuming you were referring to Celsius). Let me know how it tastes without the added sugar, if you try it (the frosting is very sweet, and the pumpkin cake tastes good without it too, in my opinion)! I’m all for reducing the amount of sugar.

  • Pam MacMillan
    Posted at 08:33h, 22 November Reply

    Making for my vegan son and his gf for Thanksgiving. Needed some Vegan dishes. This looks beautiful. Thank you.

  • Pam MacMillan
    Posted at 08:35h, 22 November Reply

    Thank you. So making this for Thanksgiving for my vegan son and gf. Really needed. some vegan dishes! Looks gorgeous.

    • Bojana Jankovic
      Posted at 13:52h, 22 November Reply

      I hope you all enjoy it:) let me know what you think!!

  • Anna
    Posted at 12:09h, 25 November Reply

    Yesterday I did the cake without adding sugar and icing so I did not hurt much because in the family there are diabetics and it has come anyway good, my mom who is the main interested liked much, thanks endless for the recipe. I put the picture on Instagram if you like it, the look is not as good as yours, but the taste is delicious. :)

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