This pumpkin cake is a delicious treat for everyone, even those with dietary restrictions. It's gluten-free, dairy-free, coconut-free, and nutmeg-free, making it perfect for individuals with food sensitivities. Enjoy the warm, comforting flavors of fall without any worry.
AD
I am an autumn girly, through and through. I absolutely love anything fall-related, especially pumpkin desserts. However, I find this pumpkin cake to be one of the BEST pumpkin goodies I have made to date! (Shhh...don't tell the other pumpkin recipes.)
The cake is super moist and perfectly flavored with pumpkin spice goodness, minus the addition of nutmeg. The frosting is our dairy-free, coconut-free "buttercream" frosting. I made this cake for my birthday this year, and I am planning on making it again for Christmas, because why not?
My favorite addition to the perfect pumpkin cake was Supernatural's seasonal sprinkles. For the cake on my birthday, I added the "Harvest Softies". When I make this cake again for Christmas, I plan to sprinkle on the "Christmas Softies".
Supernatural has reimagined our favorite baking decorations made with ingredients you can get behind! Their products use colors from plants instead of chemicals, traceable sources, and vegan and allergy-friendly ingredients.
For leftovers, I stored individual slices in freezer-safe containers, allowing them to be stored in the freezer for up to 6 months. Whenever I am feeling a slice, just take out a container, allow the slice to defrost, and enjoy!
I hope you enjoy the cake as much as I do!
AD
The Perfect Pumpkin Cake for Food Allergies
Ingredients
For The Cake:
1½ cups pumpkin puree
1½ cups golden cane sugar or granulated cane sugar
1 cup oil
4 eggs, room temperature
2 teaspoons vanilla
1½ teaspoons corn-free baking powder
2 teaspoons ground cinnamon
1 teaspoon ground clove
1 teaspoon ground ginger
1 teaspoon salt
For The Frosting:
2 cups palm shortening
5 cups corn-free powdered sugar
2 teaspoons vanilla
½ cup of aquafaba, room temperature
AD
Directions
Preheat oven to 350°F. Prepare three 8-inch round cake pans by greasing and lining the bottom with parchment paper; set aside.
In a large bowl or stand mixer with the paddle attachment, combine the wet ingredients: pumpkin puree, sugar, oil, eggs, and vanilla.
In a separate bowl, combine the dry ingredients: flour, baking powder, cinnamon, clove, ginger, and salt.
Incorporate the dry ingredients into the wet, stirring until well combined.
Evenly pour the batter into the prepared pans. Bake for 25-30 minutes minutes, then allow to cool completely before frosting.
In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, cream your shortening, on low speed until smooth and creamy.
Add one cup of powdered sugar at a time, mixing on a low speed until completely incorporated. I advise using a mixer bowl cover or tea towel to cover the top of the bowl while mixing the powdered sugar, as it will create a cloud of sugar dust.
Add in your vanilla and aquafaba. Mix on medium-high for about five to ten minutes, or until your preferred level of fluffiness has been achieved. Keep in mind that the fluffier it gets, the less weight the buttercream will be able to hold.
When you reach your level of fluffiness, switch to a low speed and mix for about a minute or two to get rid of any bubbles that form.
Place the first cake on a plate, then top with a large dollop of frosting. Layer the second and third layers, frosting in between each. Finish with frosting the outside of the cake with the remaining frosting.
If you’d like, decorate the top of your cake. We decorated using Supernatural Sprinkles!
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