Please say yes. Please say yes. Please be my friend. This pumpkin cake is inspired by fall and my love for all the pumpkin things and my Vegan Gluten-Free Pumpkin Bread. It’s simple, requiring just 1 bowl to make! And it comes together in about 1 hour. How cool is that? I’ve been doing more experimenting with aquafaba as an “egg” in gluten-free baking and it’s working wonders. This cake is another proud accomplishment in my line of testing vegan/gluten free goods. Oh joy (and more to come). The base is whipped aquafaba (chickpea brine) and coconut sugar, which keeps this cake entirely naturally sweetened! Cinnamon and pumpkin pie spice amp up the fall flavor, while pumpkin puree and banana add incredibly moist texture and natural sweetness. The result is a fluffy, tender, pumpkin-infused cake laced with rolled oats and almond flour. As for the gluten-free blend, I went with a light blend I’ve been loving lately. But I feel pretty confident that, as long as it’s a rice-based blend, it should do well here! And of course, if you’re not gluten-free, feel free to sub spelt flour, whole-wheat flour, or unbleached all-purpose for the gluten-free blend. I hope you all LOVE this cake! It’s: TenderFluffyWholesomeNaturally sweetenedPumpkinyPerfectly-spicedHearty& Insanely delicious This would make the perfect cake for entertaining this fall or if you just want something special on hand for a lazy weekend. I opted for my vegan cream cheese frosting – which requires the cake to be refrigerated – but you could easily go for my vegan buttercream frosting as well (recipes linked below). It would also be just as delicious naked (oy!). If you try this cake, let us know! I love seeing your comments, ratings, and photos tagged #minimalistbaker on Instagram. Cheers, friends!
