Introduction
This oat flour pumpkin cake is a wonderfully moist, spiced treat made with wholesome ingredients. Its naturally sweet coconut sugar frosting creates a cozy, caramel-like flavor that perfectly complements the pumpkin. You’ll love how simple it is to mix up for a delicious fall dessert or snack.
Prep & Cook Time
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Servings: 9
Ingredients
For the Cake:
- 2 eggs
- ¾ cup pumpkin puree
- ¼ cup vegan milk
- ½ teaspoon vanilla
- 2 tablespoon maple syrup
- ½ cup coconut sugar
- 2 tablespoon oil of choice
- 1 ½ cups + 2 tablespoon oat flour gluten free if needed
- 1 cup almond flour
- 1 tablespoon arrowroot starch or sub cornstarch
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon pumpkin spice
- 1 teaspoon cinnamon
For the Frosting:
- 1/2 cup butter – softened to room temp
- 1 cup coconut sugar
- 1/2 teaspoon vanilla exact
- 1-2 tablespoons milk
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8 inch square baking pan or line it with parchment paper.
- In a large mixing bowl, whisk together the 2 eggs, ¾ cup pumpkin puree, ¼ cup vegan milk, ½ teaspoon vanilla, 2 tablespoon maple syrup, ½ cup coconut sugar, and 2 tablespoon oil of choice until smooth.
- In a separate bowl, combine the 1 ½ cups + 2 tablespoon oat flour, 1 cup almond flour, 1 tablespoon arrowroot starch, 2 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon pumpkin spice, and 1 teaspoon cinnamon.
- Pour the batter into the prepared pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools completely, make the frosting. In a medium bowl, use an electric mixer to beat the 1/2 cup softened butter until creamy.
- Gradually add the 1 cup coconut sugar to the butter, beating on medium speed until fully incorporated and the mixture is smooth.
- Beat in the 1/2 teaspoon vanilla exact. Add 1-2 tablespoons milk, one tablespoon at a time, until you reach a spreadable frosting consistency.
- Once the cake is completely cool, spread the frosting evenly over the top. Slice into 9 squares and serve.
Variations
- Muffin-Style: Pour the batter into a lined muffin tin and bake for 20-25 minutes for easy single-serving pumpkin muffins.
- Layered Cake: Double the recipe and bake in two 8-inch round pans. Frost between the layers and on top for a celebratory cake.
- Upside-Down Cake: Add a layer of thinly sliced apples or pears to the bottom of the pan before adding the batter for a festive twist.
- Crumble Topping: Skip the frosting and sprinkle a mixture of rolled oats, a touch of coconut sugar, and cinnamon over the batter before baking for a crumble cake.
Tips for Success
- Ensure your pumpkin puree is 100% pure pumpkin, not pumpkin pie filling, for the best flavor.
- For the frosting, your butter must be properly softened to room temperature to achieve a smooth, creamy texture without lumps.
- Allow the cake to cool completely in the pan before frosting. Frosting a warm cake will cause the frosting to melt and slide off.
- To check for doneness, the cake should spring back lightly when touched in the center, and a toothpick test is the most reliable method.
Storage & Reheating
Store the frosted cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, freeze unfrosted cake squares wrapped tightly for up to 3 months. Thaw at room temperature and frost before serving.
FAQ
Can I make this recipe vegan?
Yes, you can use a commercial egg replacer (equivalent to 2 eggs) and ensure your sugar is certified vegan. Use a plant-based butter for the frosting.
My frosting is grainy. What happened?
Coconut sugar has a coarser texture than powdered sugar. Beating the butter and sugar thoroughly helps, but a slight graininess is normal and adds a pleasant caramel flavor.
Can I use all oat flour instead of the almond flour?
It’s not recommended. Almond flour provides necessary fat and moisture. Substituting it entirely with oat flour will result in a very dense and dry cake.
What can I use if I don’t have pumpkin spice?
You can make your own by mixing 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg, and 1/8 teaspoon allspice or cloves.
Can I make this cake ahead of time?
Absolutely. You can bake the cake 1-2 days in advance, store it covered at room temperature, and frost it the day you plan to serve it.
Why is my cake dense?
This is likely due to overmixing the batter after adding the dry ingredients, which develops the gluten in the oat flour. Mix only until the ingredients are just combined.