Gluten-Free, Dairy-free Pumpkin Cake with Cream Cheese Frosting

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Nutritional Info
  • Servings Per Recipe: 24
  • 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

View full nutritional breakdown of Gluten-Free, Dairy-free Pumpkin Cake with Cream Cheese Frosting calories by ingredient
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This recipe is gluten-free and dairy-free. This recipe is gluten-free and dairy-free.
Number of Servings: 24


    4 large eggs
    2 cups brown sugar, not packed
    1/2 cup oil
    1 15-oz can cooked pumpkin
    2 teaspoons vanilla extract
    2 cups gluten-free flour mix
    1/2 tsp xanthan gum
    1 teaspoon baking soda
    1 teaspoon baking powder
    2 teaspoons ground cinnamon
    1 teaspoon gluten-free Pumpkin Pie Spice
    1/2 teaspoon sea salt

    for the frosting:
    8 oz tub Tofutti Better Than Cream Cheese
    4 Tbsp Earth Balance margarine
    4 cups powdered sugar
    1 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.

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