Pumpkin Cake in a 1-bowl

My love of all things pumpkin and my vegan, gluten-free pumpkin bread inspires this pumpkin bread.

This recipe is easy to prepare, as it only requires one bowl! It takes only about an hour to make. What a cool idea!

It’s been working great for me to use aquafaba in baking gluten-free. This cake is yet another of the many vegan/gluten-free products that I have tested. Oh, joy! (and there will be more).

This cake is naturally sweetened because it’s made with whipped aquafaba and coconut sugar. The banana and pumpkin puree enhance the fall flavors of cinnamon and pumpkin pie spice.

This results in a tender, fluffy cake with pumpkin flavor, laced up with rolled oatmeal and almond flour.

For the gluten-free mix, I chose a blend that I have been enjoying lately. As long as the mixture is rice-based, I’m confident it will work well. If you are not gluten-free, then feel free to substitute spelled, whole-wheat, or unbleached, all-purpose flour for the gluten-free mix.

It’s the perfect cake to serve at a party this fall or for a lazy Saturday. You can use my vegan buttercream or cream cheese frosting (recipes below). The cake would be equally delicious if it were served naked. ).



  • 2/3 cup Aquafaba (chickpea brine, the liquid inside a can of chickpeas, or 4 Flax Eggs*).
  • 1 1/4 cups Coconut Sugar (or substitute organic cane sugar).
  • One banana, mashed (primarily for binding).
  • 1/4 cup maple syrup (or agave nectar)
  • Pumpkin puree: 1 1/2 cups
  • Use 1/4 cup of olive oil or grapeseed oil, avocado oil, or melted coconut oils
  • Sea salt, 3/4 tsp
  • 1 1/2 tsp baking soda
  • 2 tsp of baking powder
  • 1 tsp of ground cinnamon
  • Add more according to your taste.
  • Water or almond milk, 1 cup
  • Use 1 tsp of apple cider vinegar (or lemon juice)
  • 1 1/2 cups gluten-free rolled oats
  • 1 1/2 cups almond flour*
  • 2 1/3 cup gluten-free flour blend*


  • Vegan Buttercream Frosting
  • Vegan Cream Cheese Frosting


  • Preheat oven to 350 degrees F. (176 C). Lightly butter/grease two standard 9-inch cake pans. Dust the cake pans with gluten-free oat flour and remove any excess. Set aside.
  • Add chickpea brine into a large bowl and beat at high speed for 2-3 minutes until airy and light peaks appear. Add coconut sugar, a little bit at a time, and continue to beat until semi-firm and soft peaks form.
  • Beat or whisk together the mashed bananas, maple syrups, pumpkin purees, oil, baking powder, baking soda, and cinnamon. Add unsweetened almond or water and apple cider vinegar. Beat/whisk to combine (see photo).
  • Stir the gluten-free almond flour and oats with a wooden whisk or spoon. The batter should be semi-thick but pourable. If the batter is too thick, add more almond milk or water. If the mixture is too thin, you can add more almond flour (or gluten-free flour mix) or water.
  • Bake for 45 minutes to 1 hour or until golden brown. A toothpick inserted in the center should come out clean.
  • Remove from the oven and allow to cool in the pans. After cooling, use a butter knife to loosen the edges and flip out the cakes. Transfer the cake to a cake stand or serving plate and top with your desired frosting.
  • Store frosting made with cream cheese frosting in the fridge for up to 3 weeks. Store buttercream frosting at room temperature for up to three days. Keep your buttercream fresh for up to a month by freezing it.

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