Gluten-Free Vegan Glazed Pumpkin Muffin Cake

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

{Gluten-Free, Vegan, Refined Sugar-Free}

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! 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


  • Author: Audrey @ Unconventional Baker
  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 5 minutes
  • Yield: 9 servings

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!

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

Happy baking!

xo Audrey

~~

 This post contains affiliate links to Bob’s Red Mill GF flour, an immersion blender, and Vitamix.

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