Pumpkin Cakes – Vegan | Gluten free | Allergy Friendly

Pumpkin Cakes – Vegan | Gluten free | Allergy Friendly

It’s dessert time!! Who’s ready for some allergy friendly pumpkin cake? Complete with being in the shape of a pumpkin 🙂 See below for ingredients and mold (if you are interested in making your own little pumpkins) and follow along with the video to make. If you do not have the mold no worries, you can make them into cupcakes or cake.

Note: I did not use icing, I do not feel like they need them (and I LOVE icing) but, feel free to add some.

1+ cup GF flour (I added about 2 tbsp extra; type I used is linked below)
2 tsp baking powder
1/2 teaspoon salt
1 tbsp pumpkin pie spice
1 tsp cinnamon
1 cup sugar (I used coconut – you can also use brown or granulated)
1/3 cup oil (I used coconut – you can also use vegetable)
3/4 cup REAL* pumpkin – NOT pie filling, just pure pumpkin
2 tbsp maple syrup (you can also use honey or agave)
1 tsp real vanilla extract
1/4 water – room temp

Bake at 350 for about 16-20 minutes (this time is for the pumpkin molds) check after 16 minutes with toothpick.

Flour I used:

Pumpkin mold:

Silicone reusable lids:

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#Allergyfriendlyrecipes #PlantBasedRecipe #soyfreevegan