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Pumpkin Cake with Faux Cream Cheese Frosting

cake, celebrations, dessert, holidays, sweet treats / by

Photography and Styling by Elisha Sewell

This moist, light, and perfectly spiced Pumpkin Cake deserves a place on your Thanksgiving table.

Make it as a sheet cake for a crowd pleaser or, as bundt cake for an elegant showstopper.

Pumpkin Cake with Faux Cream Cheese Frosting

Wet ingredients:

  • 1 cup (230 grams) organic cane sugar
  • 1/2 cup (100 grams) organic brown sugar 
  • 4 eggs, room temperature
  • 1, 15 oz can (405 grams) pumpkin purée
  • 1/2 cup (120 grams) coconut milk
  • 1/2 cup (100 grams) avocado oil 
  • 1 Tbsp (15 grams) vanilla extract
  • 3/4 tsp (6 grams) apple cider vinegar

Dry ingredients:

  • 3 1/4 cups (360 grams) almond flour 
  • 3/4 cup (93 grams) tapioca flour
  • 1 Tbsp (10 grams) pumpkin pie spice
  • 1 1/2 tsp (10 grams) baking soda
  • 1 1/2 tsp (6 grams) baking powder 
  • 1 tsp (7 grams) fine grain sea salt
  • 1 tsp (3 grams) cinnamon
  • 1/2 tsp (2 grams) ginger

Directions for the cake:

  1. Preheat the oven to 350F. 
  2. If using a 9×13 inch cake pan: Oil the pan with avocado oil and line it with parchment paper.
  3. If using a bundt pan: Liberally butter a bundt pan with softened butter, making sure to coat every crevice of the pan very well. You can use avocado oil or, palm shortening if you don’t want to use butter. Just make sure to coat the bundt pan VERY well.
  4. In a medium bowl, whisk the sugars and eggs together until pale and fluffy (about 1-2 minutes). 
  5. Add the rest of the the wet ingredients. Whisk until well blended.
  6. Add the dry ingredients to the wet ingredients and whisk until completely mixed. 
  7. Pour the cake batter into the cake pan and even it out. Bake for 35-40 minutes for a 9×13 pan and 45-55 minutes for a Bundt pan. Insert a toothpick to check the doneness of the cake. The toothpick will have a few crumbs, but should not have any wet batter when the cake is ready.
  8. Remove the cake from the oven and allow it to cool in the pan for at least 10 minutes.
  9. Flip the cake onto a large plate, board, or baking sheet. Allow to cool completely.
  10. Once the cake is completely cool, frost it with the Faux Cream Cheese Frosting and sprinkle chopped pecans on top. Serve and celebrate!

Faux Cream Cheese Frosting

  • 8 Tbsp (115 grams) grass-fed butter, softened (or Miyokos Vegan Butter for a dairy-free version)
  • 1 3/4 cup (320 grams) powdered sugar
  • 6 Tablespoons (90 grams) coconut milk yogurt
  • 1 Tbsp (15 grams) vanilla extract
  • 1/2 cup pecans, toasted and chopped to sprinkle on the cake

If you want to thin the frosting a bit, just add a little milk one tablespoon at a time until you reach your desired consistency. 

Directions for the frosting:

  1. Using a hand mixer, beat the butter and sugar until the butter is mostly distributed throughout the sugar. 
  2. Add the half of the coconut milk yogurt and beat until combined. 
  3. Add the rest of the coconut milk yogurt and the vanilla extract. Mix until combined and smooth. 
  4. Frost your cake. (For the bundt cake, put the icing in a piping bag and drizzle it all over the cake. Or, use a large spoon to drizzle the icing all over the cake.)
  5. Sprinkle chopped pecans on top of the cake.