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    Home » Recipes » White/ Yellow Cake

    Gluten-Free Vegan Glazed Pumpkin Muffin Cake

    Published: Nov 19, 2014 · Modified: Jul 20, 2022 by Audrey · This post may contain affiliate links · 24 Comments

    Jump to Recipe

    This gluten-free vegan glazed pumpkin muffin cake is my last pumpkin hurrah for this fall. I think... Or maybe not? Seems like once you start baking with pumpkin, it's hard to quit. In fact, it's quite addictive, one might say. But winter treats are beckoning, and I must answer their call... ;) Anyhow, this frosted pumpkin muffin cake is a bit of a hybrid between a pumpkin cake and a pumpkin muffin -- sweet, bready, cakey, pumpkiny, and best of all, super simple to throw together!

    Gluten-Free Vegan Glazed Pumpkin Muffin Cake {Refined Sugar-Free}

    And the slightly tangy glaze is the perfect moist compliment to the sweet cake. This recipe can also easily be made into glazed pumpkin muffins too. Muffins or cake -- I think this makes a wonderful fall/winter breakfast treat, especially with a pat of good dairy-free butter {and cake for breakfast is totally acceptable when it has pumpkin in it, right? ;) }.

    Gluten-Free Vegan Glazed Pumpkin Muffin Cake {Refined Sugar-Free}

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    Gluten-Free Vegan Glazed Pumpkin Muffin Cake

    Print Recipe

    ★★★★

    3.3 from 3 reviews

    This glazed pumpkin muffin cake is a hybrid between a pumpkin cake and a pumpkin muffin -- sweet, bready, cakey, pumpkiny, + simple to throw together!

    • Author: Audrey @ Unconventional Baker
    • Prep Time: 15 minutes
    • Cook Time: 50 minutes
    • Total Time: 1 hour 5 minutes
    • Yield: 9 servings
    • Category: Cake
    • Method: Baked
    • Cuisine: Dessert

    Ingredients

    Cake Ingredients:

    • 1 15 oz can pumpkin puree (or 2 cups drained pureed cooked pumpkin)
    • ⅓ cup olive oil (or any other cooking oil)
    • ⅔ cup maple syrup (or a liquid sweetener of your choice)
    • 2 tsp pure vanilla extract
    • 1 tbsp cinnamon
    • ¼ tsp allspice
    • ¼ tsp cloves
    • ⅛ tsp nutmeg
    • dash of salt
    • 2 cups all-purpose gluten-free flour mix (I used Bob’s Red Mill. Alternatively, you can use 1 ½ cups rice flour + ½ cup potato or tapioca starch)
    • 2 tbsp coconut flour
    • 1 ½ tsp GF baking powder
    • 1 tsp baking soda
    • 1 tsp guar gum
    • 1 cup of walnuts or raisins (or a mix of both)

    Glaze Ingredients:

    • ½ cup unsweetened applesauce (I used my homemade applesauce recipe), at room temperature
    • ½ cup raw cashews, presoaked for a few hours (or for 15 minutes in boiled water)
    • ¼ cup maple syrup (or liquid sweetener of your choice), at room temperature
    • 2 tbsp coconut oil — liquified or soft, but not hot
    • 2 tsp pure vanilla extract
    • 1 tsp cinnamon

    Instructions

    1. Preheat oven to 350F. Line a 9 x 9 (or slightly larger) cake pan with some parchment paper and set aside.
    2. Place pumpkin puree, oil, maple syrup, vanilla extract, spices, and salt into a large mixing bowl and blend together using an immersion blender. Note: if you don’t have an immersion blender, blend these ingredients together in a blender and then transfer into a mixing bowl).
    3. Add in all remaining ingredients, except for the walnuts and raisins, and mix thoroughly with a wooden spoon to combine. Fold in the walnuts/raisins.
    4. Transfer the mixture into your pan and smooth out. Gently tap the pan on the counter a few times to eliminate any air bubbles. Bake in a preheated oven for approx 40-50 mins depending on your pan size (the larger the pan/flatter the cake, the less time it’ll take to bake). Test with a wooden skewer down the center to make sure it comes out dry. Once baked, transfer onto a cooling rack and let the pumpkin bread cook for at least 10 minutes.
    5. While the cake is baking, prepare the glaze by blending all the ingredients together in a blender until the mixture is smooth and uniform (I used my Vitamix for this part for smoothest consistency). Pour over the cooled cake, use a spatula to spread the mixture evenly as needed, and place in the fridge for 5- 10 minutes for the frosting to set. Enjoy!

    Did you make this recipe?

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    Gluten-Free Vegan Glazed Pumpkin Muffin Cake {Refined Sugar-Free}

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    Reader Interactions

    Comments

    1. Sharon says

      October 04, 2017 at 12:56 pm

      Mine came out delicious. Thank you so much.

      Reply
      • Audrey says

        October 11, 2017 at 12:38 pm

        You're welcome. Thanks for sharing, Sharon :) Glad you enjoyed them.

        Reply
    2. Sophie says

      September 03, 2017 at 1:27 pm

      I made this lovely cake & used whole Brown Rice flour & tapioca startch,...Amazing!.

      ★★★★★

      Reply
      • Audrey says

        September 04, 2017 at 2:25 am

        Glad it worked out well for you with the rice flour and tapioca :) thanks for sharing!

        Reply
    3. Karina says

      July 15, 2017 at 12:49 am

      I made these as mini muffins, and used sweet potato as I couldn't get pumpkin. However the batter seemed quite dry when I combined wet ingredients with the dry, and ended up adding almost a cup of almond milk. So I'm not sure if the liquid was accidentally left out of this recipe? That said, it tastes good!

      ★★★★

      Reply
      • Audrey says

        July 24, 2017 at 10:02 pm

        Hi Karina. Thanks for sharing your experience and the sweet potato substitution. I'd guess the dryness might have been due to either the substitution (mashed sweet potato is usually a bit drier and also much starchier than pumpkin) -- that said I'm really glad you made it work and it's good to know it's an adequate substitution :). The only other thing I could think of as well is if more coconut flour was added somehow, as even the smallest addition can significantly dry out the recipe and require more liquid (it's super absorbent).

        Reply
    4. shelly says

      October 14, 2016 at 3:54 pm

      Hi Audrey,

      I made this cake and it didn't taste good at all :(

      ★

      Reply
      • Audrey says

        October 14, 2016 at 11:06 pm

        Hi Shelly. That's too bad it didn't turn out for you, but thank you for sharing. Did you alter anything at all in the recipe by any chance? And I'm curious what was it about the cake that you didn't like?

        Reply
    5. Saundra says

      November 03, 2015 at 7:11 pm

      Have you tried this with almond flour or any other flour which is grain free?

      Reply
      • Audrey says

        November 04, 2015 at 12:43 am

        Hi Saundra, I haven't tried that specific recipe grain-free yet. I can see it likely working with a basic grain-free mix though instead of the gf flour mix. 1 cup almond flour, 3/4 cup tapioca, 1/4 cup coconut flour -- that's my usual grain-free go-to. Though as I mentioned, I haven't tried it with this particular cake, so it would need some experimenting... If I do, I'll post an update, or if you try it I'd love to hear how it goes.

        If it's the combination of pumpkin & the glaze that interest you, you could use this grain-free pumpkin cake instead as a base. It's one of my favorites :)

        Reply
    6. karen says

      December 01, 2014 at 11:28 am

      what a tasty cake, I must try this! Thanks for sharing. Stopping by from Juggling Real Food blog hop

      Reply
      • Audrey says

        December 02, 2014 at 1:01 am

        Thanks so much, Karen! :)

        Reply
    7. ATasteOfMadness says

      November 30, 2014 at 10:12 pm

      This cake looks amazing! And so fall :)

      Reply
      • Audrey says

        November 30, 2014 at 10:59 pm

        Thanks very much @ ATasteOfMadness! I'm all for seasonal desserts :)

        Reply
    8. Anna Compton says

      November 26, 2014 at 12:18 am

      Can I substitue tapioca flour for a 1 Tbs of arrowroot and a 1 Tbs of AP flour? Will that affect the texture?

      Reply
      • Audrey says

        November 26, 2014 at 1:20 am

        Hi Anna -- yes, arrowroot will work just fine in place of tapioca.

        Reply
    9. Jessica says

      November 23, 2014 at 3:11 pm

      Hi! I'm excited to make this recipe for Thanksgiving! If my GF flour blend (Namaste Foods Perfect Flour Blend) already includes xanthan gum, do I need to add additional guar gum?

      Thank you!

      Reply
      • Audrey says

        November 23, 2014 at 4:54 pm

        Hi Jessica. If the xantham gum is already in your mixture, then yeah, I wouldn't add any more xantham or guar gum. Happy Thanksgiving! :)

        Reply
      • Emily says

        August 03, 2015 at 12:59 pm

        Hi there, I'm curious how this recipe turned out using the Namaste blend as I'm thinking about doing the same thing. Thanks!

        Reply
        • Audrey says

          August 03, 2015 at 7:17 pm

          Hi Emily,

          I haven't tried Namaste blend yet, but just looked it up to see the ingredients and I'm positive it will work fine in this recipe. Let me know if you try it -- I'm always interested in discovering new brands :)

          Reply
          • Emily says

            August 30, 2015 at 6:26 pm

            It worked great with the namaste flour!!

            Reply
            • Audrey says

              September 06, 2015 at 2:38 am

              Oh, that's great to hear -- thanks for following up, Emily! So glad your cake turned out well :)

    10. Katie McC says

      November 21, 2014 at 1:45 pm

      MMM Yum! This would be perfect for Thanksgiving!

      Reply
      • Audrey says

        November 23, 2014 at 12:55 am

        Thanks, Katie! :)

        Reply

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