Healthy and Unbelievably Vegan Pumpkin Cream Cheese Oatmeal Cake
Servings 8 servings
Calories 300kcal
Ingredients
- dry ingredients: 2 1/2 cups gluten-free oat flour 1 cup almond flour 1 and 1/2 cups gluten free rolled oats 1/4 cup cornstarch 2 tsp baking powder 1 tsp baking soda 1 tbsp pumpkin spice (or a mix of cinnamon, nutmeg, ginger, and cloves) 1/2 tsp sea salt wet ingredients: 1 can (15 ounces) pumpkin puree 3/4 cup maple syrup 1/2 cup melted coconut oil or avocado oil 1/2 cup unsweetened dairy-free milk 1/4 cup almond butter 2 tsp vanilla extract 1 tbsp apple cider vinegar (to help activate the baking soda)
- vegan cream cheese filling (for layering) 16 ounces vegan cream cheese 3 tbsp maple syrup (adjust to taste) 1 tsp cinnamon
Instructions
- preheat the oven to 350°F (175°C) and grease two 8-inch cake pans with coconut oil or line them with parchment paper.
- in a large bowl, whisk together all the dry ingredients: oat flour, almond flour, cornstarch, baking powder, baking soda, pumpkin spice, and salt.
- in a separate bowl, mix the wet ingredients: pumpkin puree, almond butter, maple syrup, melted coconut oil, dairy-free milk, vanilla extract, and apple cider vinegar.
- pour the wet ingredients into the dry ingredients and gently mix until combined. do not overmix.
- add in the rolled oats and gently fold in. evenly divide the batter between the two prepared 8-inch pans.
- bake for 32 minutes or until a toothpick inserted into the center comes out clean. let the cakes cool completely in the pans before removing them.