(Note: this post was originally published on October 13, 2019. It has since been updated with a few tweaks.)
Fall is the time for pumpkin baking, and there's no better recipe to make on a chilly autumn weekend than this healthy, gluten-free pumpkin cake. It's bursting with fragrant warming spices, has a wonderful crunch thanks to unexpected macadamia nuts, and is eye-catching enough to make for a seasonal get-together or even Thanksgiving breakfast.
This is not your average pumpkin spice cake. Traditional pumpkin bread and cake recipes usually rely upon refined flour, refined sugar, and copious amounts of low-quality oil. In contrast, this nostalgic cake is gluten-free thanks to whole oats and is naturally sweetened with pumpkin and maple syrup. This gluten-free dairy-free pumpkin cake uses an entire can of pumpkin for moisture and just a small amount of coconut oil.
Best of all, the batter for this easy "blender cake" is made right in the blender. That means you can whip up this oat flour pumpkin cake with minimal hands-on time. I can't wait for you to try this healthy fall baking recipe!
Like the name implies, the batter for a blender cake is made right in the blender. It's convenient, fast, and minimizes dirty dishes. Additionally, thanks to the powerful blender, you can use whole oats as the flour component. There's no need to buy pricey oat flour or to dirty a separate kitchen gadget to grind your own oat flour. The texture of the resulting cake is hearty, moist, and a bit fluffy, similar to a muffin or a baked donut.
Intrigued by the idea of preparing batter in the blender? This Apple Cider Donut Blender Cake uses similar ingredients but showcases a different iconic fall flavor. For spring, try this Blueberry Lemon Tahini Blender Cake. Or, if you're in the mood for muffins, I think you'll also love these Vegan Morning Glory Blender Muffins, these Vegan Mocha Banana Blender Muffins, and these Peanut Butter Banana Blender Muffins.
The secret to making this easy blender cake is to add the wet ingredients before the dry; using this sequence helps to prevent the dry ingredients from clumping below the blades. Other than that, this is a dump-and-blend recipe; there are no separate bowls for wet/dry, no sifting, and in general no fuss. Just remember to keep the macadamias out of the batter when you blend it, then add them at the end and pulse the blender a few times so that they keep their crunch.
After you bake the cake, you'll top it with both an eye-catching icing (see options below) and crunchy, buttery macadamia nuts.
Here's what you'll need for this gluten-free dairy-free pumpkin cake recipe, as well as some thoughts, tips, and possible substitutions. If you make any substitutions, I'd love to hear about it in the comments section below.
As written, the recipe below calls for a standard confectioner's sugar icing, made with ginger liqueur for cozy flavor. It's very tasty and beautiful, so it's perfect for a special occasion. That said, to keep this gluten-free dairy-free pumpkin cake lower in sugar, there are a number of other icing options that will work. Here are some possibilities:
Option #1 (classic icing, as written in the recipe): This icing works well for a special occasion because it's bright white and hardens nicely without soaking into the cake. Use about a cup of confectioners' sugar and add ginger liqueur a teaspoon at a time until the icing is thick and smooth.
Option #2 (coconut butter): This option has no refined sugar and a nice white color, but the appearance won't be as polished. Just heat up and drizzle some coconut butter onto the cake. It's deliciously decadent, but it won't harden in the same way so you'll want to add it just before serving.
Option #3 (tahini icing): This option is delicious but not as visually charismatic because of its color. Use a couple tablespoons of tahini as the icing base, stir in a dash of maple syrup to sweeten it, and add a tiny bit of melted coconut oil if needed to thin it out. Similar to the option above, it's delicious but won't harden in the same way, so it's best left off until just before serving.
Option #4 (naked cake): This healthy gluten-free dairy-free pumpkin cake is still delicious without icing, although it doesn't have quite the same visual appeal or decadence.
I can't wait for you to try this cozy and healthy pumpkin cake. It has all the same nostalgic flavors as classic bakery pumpkin bread, but it's easy to make at home and loaded with nourishing ingredients. Because it's gluten-free, dairy-free, and can be made vegan with a single swap, it's a treat that almost anyone can enjoy.
How will you savor this easy blender cake? The batter comes together in just a few minutes, so you can make it again and again throughout the season. Whether you have a slice for breakfast, bring a piece with you for on-the-go snacking, serve it as a dessert for a fall or Halloween party, or make it for an eye-catching breakfast on Thanksgiving morning, I think you're going to love the cozy flavors.
It makes me so happy to hear from you and see your creations! Please leave a comment below and let me know what you think about this recipe. If you post a photo on Instagram, hashtag #TheRogueBrusselSprout and tag me (@TheRogueBrusselSprout) in the post text so that I'm sure to see it.
Fall Harvest Salad with Apple Cider Dressing
This easy and cozy pumpkin spice blender cake is gluten-free, dairy-free, and naturally sweetened. Made with wholesome oats and warming spices, it’s perfect for healthy fall baking or a festive Thanksgiving breakfast.
For the Cake
For the Icing
Did you make this recipe? Did you make substitutions? How did you serve it? Any helpful tips? Please share your thoughts, since these insights are really useful to both me and to other readers.
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