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half cut pumpkin cake recipe with quinoa flour.

Pumpkin Cake Recipe with Quinoa Flour

This soft and fluffy Pumpkin Cake Recipe with Quinoa Flour is full of delectable Fall flavors. Its oil free and gluten free along with being vegan. Its moist and perfectly sweetened and beautifully garnished.
Course Dessert
Cuisine American
Keyword easy pumpkin cake, how to make pumpkin cake, pumpkin cake, pumpkin cake recipe, vegan pumpkin cake
Prep Time 15 minutes
Cook Time 30 minutes
Cooling time 1 hour
Total Time 1 hour 45 minutes
Servings 10
Calories 383kcal
Author Gunjan


For the Cake

    dry ingredients

    wet ingredients

    • 1/4 cup flaxmeal (soaked in 1/2 cup water)
    • 1 cup pumpkin puree
    • 1 cup maple syrup
    • 1 tbsp vanilla extract
    • 1/2 tbsp apple cider vinegar
    • 1/4 cup oat milk

    For the frosting

    • 1 cup raw cashew nuts
    • 1/2 cup oat milk
    • 4 tbsp white granulated sugar

    For garnishing


    • Preheat oven at 350-degree Fahrenheit and prepare two 8 inches cake pans by greasing them or placing the parchment paper inside them. In a mixing bowl combine all the dry ingredients for the cake and mix well with a spoon.
      dry ingredients
    • In another bowl combine all the wet ingredients (except milk) in a bowl and whip it well with a spoon.
      wet ingredients
    • Now, fold in wet ingredients into dry ingredients and whip it with a spoon. Now, add oat milk to it and whip it well until a thick smooth batter is formed.
    • Pour the batter equally in the two cake pans at their center. Then tap them gently to evenly spread the cake all through the pan. Place them in the middle rack of the oven and bake them for 30 minutes or until the testes comes out clean. Once done, turn it off and take the cake pans out of the oven. Let them cool down completely for an hour in the cake pan without disturbing.
    • In the meanwhile, combine all the frosting ingredients in a blender and blend it smooth. Spoon it out in a bowl and refrigerate until ready to use.
    • Now, invert the cake pans and place the cakes on a flat surface. With the help of a butter knife spread ¼ of the frosting on the top of the 1st cake.
    • Place the second cake on it and cover the entire cake with the frosting with the butter knife.
    • Now, mix the ingredients for garnishing in a small bowl and put it into a small sieve. Tap it and spread the spice all over the top of the cake. Decorate with pecans.
      A front view of pumpkin cake recipe with quinoa flour


    • If required you may cool down the cake overnight. It becomes easy to invert and release the cake.
    • If you use parchment paper then make sure to cut it in the shape of the cake pan so it fits nicely at its bottom or else the shape of the cake would be slightly off.
    • You may prepare the frosting a day ahead or overnight. Also, you may taste test the sweetness of the frosting while blending.
    • The leftovers can be refrigerated in an air tight container for about 1 week.


    Calories: 383kcal | Carbohydrates: 53g | Protein: 10g | Fat: 17g | Saturated Fat: 1g | Sodium: 141mg | Potassium: 262mg | Fiber: 5g | Sugar: 27g | Vitamin A: 3850IU | Vitamin C: 1mg | Calcium: 164mg | Iron: 2mg