Ingredients
Cake
- 2 ⅓ Cups Gluten Free 1-to-1 Flour Blend (e.g. Bob’s Red Mill)
- 3 teaspoons Baking Powder
- 1 teaspoon Pumpkin Pie Spice
- ½ teaspoon Cinnamon
- ½ teaspoon Salt
- 1 ¾ Cups Sugar
- ⅓ Cup Vegan Butter, room temperature
- ½ Cup Oil
- 1 teaspoon Vanilla Extract
- 4 Eggs, room temperature
- 1 ¼ Cups Pumpkin Puree, room temperature
- ⅓ Cup Non-Dairy Milk, room temperature
Cinnamon Buttercream Frosting
- 1 ½ Cups Vegan Butter, room temperature
- 6 Cups Powdered Sugar
- 2 teaspoons Vanilla Extract
- 1 teaspoon Cinnamon
- 3 Tablespoons Non-Dairy Milk
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour blend, baking powder, pumpkin pie spice, cinnamon, and salt until evenly combined.
- Cream Sugar and Butter: Using an electric mixer, beat the sugar and vegan butter on medium speed for 3 minutes until light and fluffy.
- Add Oil: Add the oil to the sugar and butter mixture. Beat for another 1 to 2 minutes until smooth and well combined. Scrape down the bowl as needed.
- Add Vanilla: Stir in the vanilla extract.
- Add Eggs: Add eggs one at a time, beating for about 60 seconds between each addition to ensure they are fully incorporated. Scrape down the bowl after adding all eggs.
- Combine Wet and Dry: On low mixer speed, add half of the dry flour mixture, then half of the pumpkin puree, followed by half of the non-dairy milk. Repeat with the remaining flour, pumpkin puree, and milk. Mix until just combined without overmixing.
- Rest Batter: Pour the batter evenly into the prepared pans. Let the batter rest for 10 minutes to allow any bubbles to settle.
- Bake: Bake the cakes in the preheated oven for 28 to 30 minutes or until a toothpick inserted in the center comes out clean and the cake springs back when gently pressed.
- Cool: Remove cakes from the oven and allow them to cool in the pans for 10 to 15 minutes. Then turn them out onto wire racks to cool completely before frosting.
- Prepare Frosting: Place the room temperature vegan butter into a stand mixer bowl. Beat on medium speed for about 3 minutes until smooth and creamy. Scrape down the bowl as needed.
- Add Flavorings to Frosting: Add the vanilla extract and cinnamon to the butter, mixing until combined.
- Add Powdered Sugar: Reduce mixer speed to low and add powdered sugar one cup at a time. The frosting will be very thick at this stage.
- Add Milk and Beat: Slowly add the non-dairy milk to the frosting. As it loosens, increase the mixer speed to medium-high and beat the frosting for about 5 minutes until it’s light and fluffy. Add additional milk one tablespoon at a time if needed to reach desired consistency.
- Frost the Cake: Once the cakes are completely cooled, frost the layers with the cinnamon buttercream. Decorate as desired.
Notes
- Make sure all wet ingredients are at room temperature for best mixing results and texture.
- You can use any gluten-free 1-to-1 baking flour blend suitable for cakes.
- Resting the batter before baking helps improve texture and crumb.
- Be careful not to overmix the batter after adding flour to avoid a dense cake.
- Let cakes cool completely before frosting to prevent the frosting from melting.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
