Pescatarian Dairy Free Pumpkin Cake
Total time2 hr
Prep time25 min
Cook time35 min
4.5(24)
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Learn more →Ingredients
12 servings
For the cake
- 2 cups all-purpose flour
- 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
- 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
- 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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