Low Sugar Dairy Free Pumpkin Cake

Total time2 hr

Prep time25 min

Cook time35 min

This spiced pumpkin cake leans on warm cinnamon, ginger, nutmeg, and clove to build its flavor, with two tender layers made rich and moist thanks to melted coconut oil and a full can of pumpkin puree. The batter comes together in one bowl and bakes up into a soft, springy crumb that's easy to slice and stack. A smooth, tangy frosting gets whipped until light and fluffy, then spread thick between the layers and swept over the top and sides for that classic bakery-style finish. A light dusting of cinnamon on top adds one more hit of that cozy fall aroma before serving. It's a great option to bake for anyone following an added sugar free lifestyle, without sacrificing the layered, frosted cake experience. Slice it thick, serve it with coffee, and watch it disappear.

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Ingredients

12 servings

For the cake

2 cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
½ tsp salt
¾ cup coconut oil, melted and cooled
1 ½ cups granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
4 large eggs
1 can (15 oz) pumpkin puree
¼ cup dairy free milk
2 tsp vanilla extract

For the frosting

8 oz dairy free cream cheese, softened
¼ cup dairy free butter, softened
3 cups powdered sugar, sifted
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
1 tsp vanilla extract
1 tbsp dairy free milk

For serving

½ tsp ground cinnamon (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt until evenly combined.

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