Gluten-Free, Dairy-free Pumpkin Cake with Cream Cheese Frosting
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
4 large eggs2 cups brown sugar, not packed1/2 cup oil1 15-oz can cooked pumpkin2 teaspoons vanilla extract2 cups gluten-free flour mix1/2 tsp xanthan gum1 teaspoon baking soda1 teaspoon baking powder2 teaspoons ground cinnamon1 teaspoon gluten-free Pumpkin Pie Spice1/2 teaspoon sea saltfor the frosting:8 oz tub Tofutti Better Than Cream Cheese4 Tbsp Earth Balance margarine4 cups powdered sugar1 1/2 tsp vanilla
Preheat oven to 350 degrees F. Grease a 9 x 13" baking pan.
Beat the eggs in a large mixing bowl till light and frothy; add the brown sugar, beat till smooth; add the oil, pumpkin, and vanilla; beat to combine.
Add the dry ingredients and beat well.
Pour the batter into the prepared baking pan. Bake in a pre-heated oven for 30 minutes, or until the cake is firm and a wooden pick inserted into the center emerges clean.
For the frosting, beat the cream cheese substitute and margarine until smooth. Add vanilla and powdered sugar and beat well.
makes 24 pieces
Number of Servings: 24
Recipe submitted by SparkPeople user RUHBEHKA.
Beat the eggs in a large mixing bowl till light and frothy; add the brown sugar, beat till smooth; add the oil, pumpkin, and vanilla; beat to combine.
Add the dry ingredients and beat well.
Pour the batter into the prepared baking pan. Bake in a pre-heated oven for 30 minutes, or until the cake is firm and a wooden pick inserted into the center emerges clean.
For the frosting, beat the cream cheese substitute and margarine until smooth. Add vanilla and powdered sugar and beat well.
makes 24 pieces
Number of Servings: 24
Recipe submitted by SparkPeople user RUHBEHKA.
Nutritional Info Amount Per Serving
- Calories: 254.1
- Total Fat: 9.3 g
- Cholesterol: 35.4 mg
- Sodium: 76.1 mg
- Total Carbs: 41.3 g
- Dietary Fiber: 1.5 g
- Protein: 2.6 g
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