Gluten-free pumpkin cake

This triple-layered vegan and gluten-free pumpkin cake is a real treat with its smooth and creamy coconut and pumpkin frosting.

Vegan and Gluten-Free Pumpkin Cake

This triple Vegan and Gluten-Free Pumpkin Cake is a real treat with its smooth and creamy coconut and pumpkin frosting.

Ingredients for one cake (multiple the amount by 3 for a triple layer cake)

For the Wet Ingredients

  • 160 g dairy-free milk
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • 80 g rapeseed oil

For the Dry Ingredients

  • 150 g rice flour
  • 50 g almond flour
  • 1 pinch salt
  • 80 g cane sugar
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1 tsp cinnamon powder
  • 1/3 tsp nutmeg powder

For the Caramel (this is enough for a 3 layer cake)

  • 200 g medjool dates
  • 1 pinch salt

For the Pumpkin Frosting ( this is enough to cover a 3 layer cake):

  • 200 g coconut cream
  • 50 g superfine cane sugar
  • 5 tbsp pumpkin puree
  • 1 tsp cinnamon powder
  • 1/3 tsp nutmeg powder
  1. Pre-heat the oven to 180 degrees Celsius/350 degrees Fahrenheit. Line a 22 cm by 22 cm cake pan with parchment paper or simply grease with some oil.

For the Wet Ingredients

  1. In a bowl, pour the dairy-free milk, add the apple cider vinegar and leave aside for 10 minutes.
  2. Next add the rapeseed oil, the vanilla extract and mix.

For the Dry Ingredients

  1. Whisk together all the dry ingredients. For a smooth batter try and use a sifter to get rid of any clumps)
  2. When the mixture is all combined add the wet ingredients, mixing well until it forms a smooth batter.
  3. Pour the batter into the cake pan and bake for 30 minutes or until golden brown.

For the Caramel

  1. Place the medjool dates in a bowl of warm water for 10 minutes to let them soften. More time may be required if using another type of dates.
  2. Next, chop the dates and mix in the food processor with some of the water it rested in until it reaches a thick paste consistency. Add a pinch of salt and mix again until well combined.

For the Pumpkin Frosting

  1. Place the coconut cream or coconut milk into the fridge 4 to 6 hours before making the whipped-cream (when using coconut milk remember to get rid of the water left behind).
  2. Pop the whisk of your electric mixer in the freezer 10 minutes ahead of time. The colder the easier it will be to achieve a beautiful whipped cream.
  3. In a large bowl pour the coconut cream/milk along with 1 tbsp. of superfine cane sugar. Whisk for 30 seconds while gradually increasing the speed of your mixer.
  4. Incorporate the rest of the sugar 1 tablespoon at a time, increasing the speed of your mixer gradually and this for 30 seconds each time. Proceed in the same way until there is no sugar left.
  5. Next, add the pumpkin puree, cinnamon and nutmeg powder. Whisk until all ingredients are well combined into the coconut cream.
  6. Place in the fridge for one hour to set.
  7. Spread the caramel between each cake layer (only if making a 3 layers cake otherwise cut your one layer cake in half). Then smooth the pumpkin filling over the top and all around the cake (using a spatula will make it easier).

To decorate:

  1. Add some caramelised walnuts on top. Simply roast a handful of walnuts with a drizzle of maple syrup for 10 minutes at 180 degrees Celsius.

*for best results grind the sugar into a spice grinder

For all your vegan pantry needs go to TheVeganKind Supermarket or for cookware check out Debenhams.

This article contains affiliate links.

About the author

Hi, I’m Mimie (nickname given to me by my dad)! I am a French girl living in London and with Mimie’s Delicacies I want to share my love for baking, or more precisely my love for baking French Vegan Desserts! I wanted to create vegan recipes because I believe that if baking made me feel good inside it should also make me feel good on the outside, be better for my health, good for the environment and the animals too!

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Mimies Delicacies

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