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Pumpkin Layer Cake


  • Author: Joscelyn Abreu
  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Total Time: 50 mins
  • Yield: 8-inch cake 1x

Description

This pumpkin layer cake has a tangy cream cheese-like frosting and is fluffy and delicious! It’s also vegan friendly with a gluten-free option included!


Scale

Ingredients

Pumpkin Cake: (GF version below)

  • 3 cups all-purpose flour
  • 1 1/2 cups brown sugar or coconut sugar
  • 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon cloves)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (15oz) can or 1 1/2 cup pumpkin puree
  • 3/4 cup avocado/vegetable oil or melted coconut oil
  • 1/2 cup almond milk or other milk of choice
  • 1 tablespoon white distilled vinegar or apple cider vinegar
  • 1 teaspoon vanilla extract

Gluten-Free Pumpkin Cake:

  • 2 cups for cup gluten-free all-purpose baking flour blend (I use King Arthur Measure for Measure Flour or Bob’s Red Mill 1-to-1 Baking Flour)
  • 1 cup blanched almond flour
  • 1 1/2 cup brown sugar or coconut sugar
  • 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon cloves)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (15oz) can or 1 1/2 cup pumpkin puree
  • 2/3 cup almond milk or other milk of choice
  • 1/3 cup avocado/vegetable oil or melted coconut oil
  • 1 tablespoon white distilled vinegar or apple cider vinegar
  • 1 teaspoon vanilla extract

Tangy “Cream Cheese” Frosting: (Naturally Sweetened Maple Cream Cheese Frosting HERE)

  • 3/4 cup (1 1/2 sticks) softened regular or dairy-free butter (preferably unsalted)
  • 23 cups sifted powdered sugar (use more if you want it even sweeter)
  • 1 1/22 teaspoons apple cider vinegar (use more for tangier flavor)
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 12 tablespoons of milk of choice, if needed

Instructions

To Make Cake:

  1. Preheat oven to 350ºF. Grease three 8-inch pans and line with a circle of parchment paper cut to the size of the pan. Set aside.
  2. In a large bowl, combine flour(s), sugar, spices, baking powder, baking soda, and salt; blend together. Add pumpkin puree, milk, oil, vinegar, and vanilla, beating just until batter is smooth and well combined. Scrape the bottom and sides of bowl to get any extra flour pockets.
  3. Divide the batter evenly into the three prepared pans. Bake on middle rack until center is set and a toothpick inserted comes out clean, about 20–25 minutes.
  4. Let cakes cool in the pan for a few minutes before turning out onto a cooling rack to cool completely. Frost cooled cakes as desired.

Cream Cheese Frosting: (You may want to make extra frosting if you plan to pipe decorations)

  1. In a large bowl, beat butter until creamy. Add powdered sugar 1/2 cup at a time, beating until well combined, then mix in the vinegar, lemon juice, and vanilla. Taste and add more powdered sugar/vinegar, if needed. Scrape down the bottom and sides of the bowl and beat again until fluffy. Beat in milk a tablespoon at a time until you get your desired consistency.
  • Category: Cake, Dessert, Vegan, Gluten Free