Healthy and Unbelievably Vegan Pumpkin Cream Cheese Oatmeal Cake

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healthy and unbelievably vegan pumpkin cream cheese oatmeal cake

if you’re searching for a cake that tastes like fall in every bite and is still healthy, this vegan pumpkin cream cheese oatmeal cake is exactly what you need.

with hearty oats, warm pumpkin spice, and a creamy vegan cream cheese filling, it’s the ultimate treat that balances comfort and nutrition perfectly.

best of all, it’s made with wholesome ingredients that are good for you and packed with flavor.

taste and texture

this cake is everything you love about fall in dessert form.

the pumpkin puree brings a natural sweetness and keeps the cake wonderfully moist, while the rolled oats and oat flour provide a slightly chewy, satisfying texture.

the almond flour adds richness, and the warm pumpkin spice blend (with cinnamon, nutmeg, ginger, and cloves) makes every bite feel like a cozy hug.

the vegan cream cheese frosting is smooth and creamy with just the right amount of tang, thanks to the maple syrup and cinnamon.

layered between two fluffy cakes, it’s a total crowd-pleaser.

why it’s healthy

this cake isn’t just delicious—it’s packed with healthy ingredients that make it a better choice than your average dessert.

gluten-free oat flour and rolled oats add fiber, keeping you full and satisfied.

almond flour provides healthy fats, and the pumpkin puree is rich in vitamins a and c.

instead of refined sugar, we’re using maple syrup for natural sweetness, and almond butter brings in some extra protein.

even the oils—either coconut or avocado—add beneficial fats, making this cake nourishing without sacrificing any of the flavor.

the magic of cornstarch

one key ingredient in this cake is Edward & Son’s Let’s Do Organic Cornstarch

you might be wondering why cornstarch is necessary, but it’s actually crucial for giving the cake that perfect light, fluffy texture.

cornstarch helps bind the ingredients without weighing down the cake, so it stays soft and airy even with all the hearty oats.

i love using edward & son’s because it’s organic and non-gmo, which fits perfectly with the healthier theme of this cake.

the cornstarch makes sure that each layer is tender but still sturdy enough for stacking.

the cream cheese frosting

the vegan cream cheese frosting is made with just three simple ingredients: vegan cream cheese, maple syrup, and cinnamon.

it’s incredibly easy to whip together and creates a rich, creamy layer that complements the pumpkin spice so well.

the slight tang from the cream cheese balances the sweetness of the cake, while the cinnamon ties everything together.

you can use it between the layers and on top for a gorgeous finish, or even add a sprinkle of nuts or extra cinnamon for decoration.

substitutions and add-ins

this cake is flexible and can be customized to fit your needs. here are some easy substitution ideas:

• flours: if you don’t have almond flour, you can swap it for more oat flour or use a gluten-free all-purpose flour blend but will have to make adjustments for the other ingredients. the texture will also not be quite as fluffy!
• sweeteners: maple syrup adds a nice, natural sweetness, but you can substitute agave or coconut sugar if you prefer.
• nut butter: almond butter is a great choice here, but you can also use peanut butter or cashew butter for a different flavor profile.
• oil: either coconut oil or avocado oil will work well in this recipe. you could even use melted vegan butter for a richer taste.

if you’re feeling adventurous, you can mix in extras like chocolate chips, chopped nuts, or dried cranberries.

these add-ins bring a fun twist to the recipe and make each bite even more exciting!

storage

this cake is perfect for prepping ahead or enjoying over several days.

once assembled with the cream cheese frosting, store it in an airtight container in the fridge for up to 4-5 days.

if you’re making it in advance, bake the cake layers and wrap them tightly in plastic wrap, then freeze them.

when you’re ready to assemble, just thaw the cakes and frost.

the cream cheese frosting can also be made ahead and stored in the fridge for up to a week.

if you love Healthy and Unbelievably Vegan Pumpkin Cream Cheese Oatmeal Cake, try these other recipes from my blog!

Raspberry Brownie Date Bites

No Bake Yogurt Protein Cookies

Healthy Banana Date Chocolate Bites

Cookie Dough Protein Peanut Butter Cups

Healthy Vegan Lemon Raspberry Muffin Cookies

Vegan Chocolate Chip Cookies Stuffed with Caramel

No Bake Peanut Butter and Chocolate Chip Protein Cookies

Vegan Strawberry Cheesecake Ice Cream

No Bake Vegan Protein Glazed Donuts

Vegan Chocolate Chip Protein Banana Cake

Super Fudgy Vegan and Gluten Free Sweet Potato Brownies

Vegan No Bake Protein Carrot Cake Bites

Vegan and Gluten Free Blueberry Bakery Donuts

Healthier Vegan Protein Butterfinger Bars

Vegan and Gluten Free Samoa Inspired Brownie Bread

are you going to make my Healthy and Unbelievably Vegan Pumpkin Cream Cheese Oatmeal Cake!?

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