Pumpkin Cake

Pumpkin cake is a moist, flavorful dessert made with pureed pumpkin and a mix of warming spices like cinnamon, nutmeg, and cloves. This allergy friendly pumpkin cake has a soft, tender crumb and is often paired with cream cheese frosting or dusted with powdered sugar for added sweetness. Its flavor is a comforting blend of autumn spices, making it a popular treat during fall and Thanksgiving. Some variations include adding chocolate chips, or even a swirl of vegan caramel for extra richness. It can be served as a simple sheet cake, in layers, or as cupcakes.

History of Cake

When creating cake recipes, I got really curious about the history of this dearly loved dessert. I was amazed to learn that cakes have been made since the time of the Egyptians! Over the course of thousands of years, the recipe for cakes slowly morphed into what we know as a “cake” today! The Greeks, in particular, started adding in leavening agents and butter to make the texture of the cake fluffier, similar to our current recipes. If you want to find out more about the history of title, here is where I found my information.

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Ingredients & Substitutes

Here are the ingredients from the recipe without measurements:
One large circular Bundt pan
Applesauce OR potato water
Olive oil
Pumpkin puree
Non-dairy milk of choice
Vanilla extract
Apple cider vinegar
Baking powder
Baking soda
Salt
Ground cinnamon
Ground nutmeg
Allspice
Ground cloves
Granulated sugar
All purpose gluten-free flour
Cornstarch OR arrowroot powder
For the Vegan Cream Cheese Frosting:
Vegan cream cheese of choice
Powdered sugar
Vegan soy-free butter of choice OR homemade butter
Vanilla extract
Optional: food coloring

How to Make Pumpkin Cake

Here’s a reworded and polished version of your recipe instructions:

Instructions:

Preheat your oven to 325°F (163°C).
In the bowl of a stand mixer fitted with the whisk attachment, combine all the wet ingredients for the cake. Mix on low speed until fully blended. A hand mixer will work as well, but the stand mixer tends to yield a lighter texture—especially helpful for gluten-free or vegan cakes.
Add in the spices and mix until evenly incorporated.
Gradually add the sugar, flour, and cornstarch, mixing until the batter is light and fluffy.
Pour the batter into a large bundt pan and bake for 1 hour at 325°F. Then, increase the oven temperature to 350°F (177°C) and bake for an additional 15–20 minutes, or until a thin knife inserted into the center comes out clean.
Allow the cake to cool completely before frosting—overnight cooling is ideal for best results.
For the frosting, whip all the ingredients together until smooth. If the consistency is too runny, add an additional 1/8 cup of powdered sugar. Note: The frosting will firm up in the fridge.
Store the finished cake covered with plastic wrap in the refrigerator to maintain moisture. It will stay fresh for up to 2 weeks.

Common Questions

1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, just roast, mash, and strain fresh pumpkin until smooth. Use the same amount as canned puree, but make sure it’s not too watery.

2. How do I keep my pumpkin cake moist?
Pumpkin naturally adds moisture, but using oil, not overbaking, and measuring flour accurately help keep the cake soft and moist.

3. Why is my pumpkin cake too dense or gummy?
Overmixing the batter or using too much pumpkin or flour can cause this. Mix until just combined and measure ingredients carefully. Also, make sure the temperature of the middle of the cake is 210F when done.

4. Can I reduce the sugar or use a sugar substitute?
Yes, but it may slightly alter texture and taste. Try reducing sugar by 1/4 or using alternatives like coconut sugar or erythritol.

5. How should I store pumpkin cake and how long does it last?
Store in an airtight container at room temp for 2 days, or refrigerate for up to 5 days. Frosted cakes should be kept in the fridge.

6. Can pumpkin cake be frozen?
Yes! Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before serving.

7. Should pumpkin cake be served warm or cold?
It’s great either way, but many people prefer it room temperature or chilled, especially with cream cheese frosting.

8. What frosting goes best with pumpkin cake?
Cream cheese frosting is the most popular. Vanilla or maple frosting also pairs well.

9. Can I make pumpkin cake into cupcakes or muffins?
Yes! Bake at 350°F for 18–22 minutes for cupcakes or muffins.

10. Can I add raisins or chocolate chips?
Absolutely. Fold in 1/2 to 1 cup of your favorite add-ins before baking.

Other Favorite Allergy Friendly Cake Recipes

Pumpkin Cake (Dairy, Gluten, Egg, Soy, & Nut Free)

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Print Recipe

For almost every single birthday, I asked my dad to make his famous pumpkin bundt cake. He’d use our leftover pumpkin from carving on Halloween, and serve the cake with the most delicious cream cheese frosting. This is my first year having it again after many years without it due to allergies, and it lives up to all my desires. I hope you can enjoy this as much as I do! This recipe makes one large Bundt cake. Takes about 15 min prep, 1-1.5 hrs cook time, cool overnight.

Instructions

Preheat oven to 325.
Dump all wet ingredients for the cake into a kitchen aid and turn on low till mixed thoroughly with a whisk attachment. Hand mixer also works, but kitchen aid makes gluten free/vegan products fluffier.
Add in spices and mix.
Finally, add in the sugar, flour, and cornstarch and mix again till light and fluffy.
Pour into a large circular bundt pan and bake for 1 hour. Then, turn the heat up to 350F and continue baking for 15-20 more minutes or till a thin knife comes out perfectly clean.
Let cake cool completely before frosting your cake. I like cooling it overnight. For the frosting, simply whip up all the ingredients till smooth. Add 1/8 cup more powdered sugar if your frosting is too runny (it will thicken in the fridge).
Store covered with plastic wrap (keeps it moist) in fridge for up to 2 weeks.

Notes

The potato water makes the final product taller, fluffier, and moist. (You can also use sweet potatoes or applesauce if nightshades are an issue; but it will not rise as much not have a neutral flavor). To achieve this potato water, I mash up 2 small boiled potatoes with 2 cups water until you get a mushy runny paste (kinda like applesauce). I then use 1 1/2 cups of this mixture in the recipe. See picture below for the right consistency:

Author: Nikki