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Pumpkin Spice Cake

A classic fall pumpkin treat with a light and tangy frosting.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 16
Author Fiona Saluk

Ingredients

  • CAKE
  • 1 cup and ⅓ canned pumpkin
  • 2 cups and ¼ flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp ground allspice
  • 2 tsp pumpkin pie spice more if you love spice!
  • ½ tsp salt
  • 3 chia eggs you can sub with 3 normal eggs
  • ¾ cup almond milk
  • 1 tsp . vanilla
  • 1 cup coconut oil melted
  • 1 cup white sugar
  • ¼ cup brown sugar
  • FROSTING
  • 1 1/2 cup whipping or heavy cream
  • 1 8 oz package of cream cheese
  • 3/4 cup white sugar
  • pinch of salt
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice

Instructions

  1. CAKE
  2. Preheat oven to 350F and lightly grease a bundt pan (I love coconut oil spray)
  3. Combine coconut oil and sugars and beat about 3 minutes until fluffy. A hand beater or stand mixer is useful here
  4. Add chia eggs, if using regular eggs add one at a time until smooth
  5. In a separate bowl combine all the dry ingredients until incorporated
  6. Add the pumpkin, milk and vanilla into the egg/sugar mixture
  7. Add the dry ingredient mixture into the wet mixture until combined, careful not to overmix
  8. Pour batter into greased bundt pan and cook for 45 minutes or until knife inserted in the center comes out clean
  9. Remove cake and let cool while preparing the frosting.
  10. FROSTING
  11. In a large bowl whip cream until it forms stiff peaks
  12. In another bowl using hand beaters soften the cream cheese and add sugar, vanilla, pumpkin pie spice and salt until fully combined.
  13. Fold cream mixture into cream cheese mixture
  14. Frost liberally over the cooled cake