Gluten-Free Vegan Glazed Pumpkin Muffin Cake

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!


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


  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!