Pumpkin Spice Cake | Dairy Free

It’s my birthday this weekend and to celebrate I thought I’d share this delicious pumpkin spice cake with you. If you know me you know that I love fall and and baking, so what’s better to celebrate my birthday than a cake that is the epitome of fall 🙂 Pumpkin spice cake for the win.


cake, pumpkin cake, healthy cake, dessert, baking



I made this recipe twice in one week and ate 90% of the cake both times. I might be a tiny bit obsessed with it. Trust me, it’s delicious!


cake, pumpkin cake, healthy cake, dessert, baking


cake, pumpkin cake, healthy cake, dessert, baking



Pumpkin Spice Cake | Dairy Free
  • 2 cups unbleached all-purpose flour
  • 3/4 cup coconut sugar
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp cinnamon
  • 1 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 3/4 cup pumpkin puree
  • 1/2 cup avocado oil
  • 3 eggs
  • 1/4 cup milk
  • 1 tsp vanilla
  • Cashew Frosting
  • 1 cup cashews, soaked
  • 1 Tbsp lemon juice
  • 1/2 cup powdered sugar
  • 1/4 cup almond milk
  • pinch of salt
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl whisk together flour, sugar, baking powder, baking soda and spices.
  3. Add the wet ingredients and beat with an electric mixer until well combined.
  4. Pour batter into parchment lined baking sheet and bake for 25 minutes or until cake springs back.
  5. Let cake cool completely before icing.
Cashew Frosting
  1. Combine all ingredients in a high speed blender and puree until smooth and creamy.
  2. Pour onto the cooled cake and spread evenly with a spatula.



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