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

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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.

Ingredients

Scale
  1. One large circular Bundt pan, I use this one
  2. 1 1/2 cups applesauce OR potato water *See notes to make potato water
  3. 2 cups olive oil (yes, you read that right… this is what keeps the cake moist)
  4. 2 1/2 cups (20oz) pumpkin puree
  5. 1/2 cup non-dairy milk of choice, I use oatly
  6. 1TB vanilla extract
  7. 2 tsp apple cider vinegar
  8. 1 TB baking powder
  9. 1 tsp baking soda
  10. 1 tsp salt
  11. 1 1/2 TB ground cinnamon
  12. 1 tsp ground nutmeg
  13. 1 tsp allspice
  14. 1/2 tsp ground cloves 
  15. 3 cups granulated sugar 
  16. 4 1/2 cups all purpose gluten-free flour, I like using Namaste
  17. 1/2 cup cornstarch OR arrowroot powder

For the Vegan Cream Cheese Frosting:

  1. 8 oz vegan cream cheese of choice (I like oatly)
  2. 2 cups powdered sugar 
  3. 3 TB vegan soy free butter of choice, OR homemade (recipe is top 9 free, pea protein free, and seed free)
  4. 1 tsp vanilla
  5. optional: food coloring

Instructions

  1. Preheat oven to 325. 
  2. 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.
  3. Add in spices and mix. 
  4. Finally, add in the sugar, flour, and cornstarch and mix again till light and fluffy.
  5. 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.
  6. 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). 
  7. 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

Find it online: https://theallergyfriendlykitchen.com/all-recipes/pumpkin-cake-dairy-gluten-egg-soy-nut-free/