When Fall arrives, all I think about is PUMPKINS!! I really like the smell, taste and texture of the ripe pumpkins during this season.
I love this time of year when the leaves change into beautiful colours, and fruits and vegetables are ready to be picked and eaten; and it’s always fun to have a hot cup of apple cider after a nice outdoor hike or walk! Another special reason that I love Fall is that many of my dearest family members and friends are born during this season, so it’s one joyful celebration after another. Plus, Thanksgiving is one of my most favourite celebrations as it’s a time to gather with our loved ones and be thankful for all the wonderful things we have in our lives. 🙂
In honour of my favourite season and a few special friends, who have been with me through thick and thin, I made the following cake for their joint birthday party.
This scrumptious cake is gluten-free, dairy-free and is naturally sweet!
After a bite, one of my friends said that it reminds her of pumpkin pie. If you’re looking for something different this year, I think this cake is the perfect replacement for the pumpkin pie at your Thanksgiving meal! 🙂
A cake perfect for any Autumn occasion or indulgence!
Makes: 1 cake
Preparation Time: 15 minutes
Bake Time: 25 minutes
Total Time: 40 minutes
-To make it nut-free, you can skip the walnuts as topping.
-If you like, you can eat cake without icing, and that means you can eat it fresh and warm immediately! 🙂
-It’s best to refrigerate leftovers and consume within 3 days for best taste and texture.
2 cups Gluten-Free Oat Flour (I used Bob’s Red Mill Gluten-Free Oat Flour)
2 teaspoons gluten-free baking powder (you can also make your own, see: http://thehealthyeatingsite.com/make-your-own-gluten-free-baking-powder)
1/2 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground clove
1/2 teaspoon ground nutmeg
1/2 cup honey
1 cup unsweetened pumpkin (I used canned pumpkin; or you can make your own fresh pumpkin purée, see: http://www.canadianliving.com/food/cooking_school/how_to_make_pumpkin_puree_from_fresh_pumpkins.php)
1 cup unsweetened almond milk
1 large egg, whisked
1 teaspoon pure vanilla extract
2 tablespoons coconut oil, melted
1 cup dark chocolate chunks
- Preheat oven to 375°F.
- Spray a round cake pan or Bundt pan.
- Mix dry ingredients together in a large bowl.
- Combine wet ingredients in another bowl.
- Add the wet ingredients to the dry and mix well.
- Slowly add chocolate chunks into batter.
- Spoon batter into prepared cake/Bundt pan.
- Bake for about 25 minutes or until a toothpick comes out almost crumb free.
For Maple Cream Cheese Icing
1 cup vegan cream cheese, softened (I used Daiya’s Plain Cream Cheese Style Spread)
4 tablespoons vegan buttery spread, softened (I used Earth Balance’s Soy Free Buttery Spread)
4 tablespoons pure maple syrup
1 1/2 teaspoons pure vanilla extract
2 cups organic icing sugar
10 whole walnuts, semi-crushed or coarsely chopped
- Mix cream cheese, buttery spread, maple syrup, and vanilla into a blender/food processor.
- Add in the icing sugar one cup at a time into blender/food processor, until smooth.
- When the cake is cool, frost with the icing.
- Sprinkle with walnuts.
- Refrigerate cake for at least 2 hours before serving.
- Enjoy! 🙂
*I give credit to the following sites for helping me in creating this delightful festive Fall cake:
~Original Recipe for Cake: http://www.familyfreshcooking.com/2013/09/30/gluten-free-pumpkin-chocolate-chip-cake-recipe/#.UlNf79IQbmc
~Original Recipe for Icing: http://glutenfreegoddess.blogspot.ca/2005/12/maple-frosted-pumpkin-cake.html
For those of you who celebrate Thanksgiving, I wish you all an enjoyable and relaxing upcoming time with your family and friends! 🙂
P.S. Love this quote for this season: “Gratitude makes sense of our past, brings peace for today, and creates a vision for tomorrow.”—Melody Beattie