Print

Vegan Pumpkin Cake (Gluten Free + Paleo)

pumpkin cake on marble cake stand

5 from 3 reviews

Deliciously decadent gluten free and vegan pumpkin cake with a dairy free pumpkin spice buttercream frosting! This cake is shaped into a pumpkin and so fun to make and eat!

Scale

Ingredients

Chocolate Pumpkin Cake:

Vegan Pumpkin Spice Buttercream:

Instructions

Chocolate Cake:

  1. Preheat the oven to 350F and line three 6-inch springform pans with parchment paper.
  2. In a large bowl, whisk together cassava flour, cacao powder, pumpkin pie spice, coconut sugar, baking powder, baking soda, optional espresso powder, and sea salt.
  3. Add in unsweetened applesauce, dairy free milk, pumpkin puree, apple cider vinegar, and vanilla extract. Mix either with a spoon or hand mixer until thoroughly combined.
  4. Divide batter evenly amongst the 3 pans and place into the oven to bake for 30-35 minutes.
  5. Remove the cakes from the oven and let cool for 15 minutes before leveling out.
  6. Let cool completely before frosting.

Pumpkin Spice Frosting:

Assembly of Pumpkin Shaped Cake:

  1. Once the layers have cooled, stack them on a cake stand or plate, smearing about 1/3 cup frosting in between the first and second layers, and the second and third layers.
  2. Place into the fridge to chill for 30 minutes.
  3. Remove from the fridge and sculpt the cake into the shape of a circle or oval.
  4. Score the cake for the pumpkin ridges, and gently carve into the cake to create the ridges.
  5. Crumb coat the cake and place it back into the fridge to chill for 30 minutes.
  6. When you’re ready for the final frosting, remove the cake from the fridge and frost it all around, using a frosting knife.
  7. Place the cake back into the fridge to harden the frosting for 30 minutes, if you want to smooth the frosting over.
  8. If you want to smooth the frosting, remove it from the fridge and use gloves or clean hands to rub the frosting smooth.
  9. Serve and enjoy!

Notes

For completely Paleo frosting: use coconut sugar rather than powdered sugar, but puree the coconut sugar in a food processor to make into a powder. Your frosting will be more caramel colored.

For the pumpkin color: use either turmeric and beet powder or natural food dye for coloring.

Keywords: pumpkin cake, vegan pumpkin cake, gluten free pumpkin cake, pumpkin shaped cake

shares