Eosinophilic Esophagitis Friendly Vegan Pumpkin Layer Cake
Total time2 hr 5 min
Prep time30 min
Cook time35 min
4.5(24)
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Learn more →Ingredients
12 servings
For the cake
- 2 tbsp ground flaxseed
- 6 tbsp water
- 2 ½ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 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
- 1 can (15 oz) pumpkin puree
- 1 ½ cups organic cane sugar
- ¾ cup neutral oil (such as canola or vegetable oil)
- ½ cup plant-based milk
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
For the frosting
- 1 cup vegan butter, softened
- 8 oz vegan cream cheese, softened
- 3 cups powdered sugar, sifted
- 1 tsp vanilla extract
- ¼ tsp salt
For serving
- ½ tsp ground cinnamon (optional)
Instructions
- 1
Heat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- 2
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
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