When I read this post, I knew I wanted to eat this. But, since I can’t eat gluten, it would mean a bit of experimentation. I was up for the challenge. I mean, it’s cake, with pumpkin, and there was talk of cream cheese frosting. Not that I eat dairy either, but like I said, up for a challenge.

I’m happy to report it was, mostly, a success. The cake was absolutely awesome, the ‘frosting’ needs a little help.
The inspiration recipe is actually located here. My recipe is here:
Pumpkin Cake
gluten-free, dairy-free, soy-free, corn-free, nut-free
2 eggs
3/4 cup sugar
1/2 cup sunflower oil
1 cup plus 2 Tbsp of flour mix (scroll down)
1/2 can pumpkin (just shy of a cup)
1.5 tsp cinnamon
.25 tsp ground cloves
Pre-heat oven to 350 degrees.
Beat eggs, sugar, oil and pumpkin until smooth.
Stir in flour mix and spices.
Pour into 6×9 glass baking pan lined with parchment.
Bake for 60 minutes or until slightly browned and toothpick/knife comes out clean.
Cool before frosting.
Note: my recipe is halved because I wanted to make sure it would work before I took the plunge for a full batch. You’ll also note I did not include the ginger called for in the original recipe because I didn’t have any. It still came out very very yummy.
So… the ‘frosting’. I tried. I was out of palm shortening which is what I usually use to make frosting (in lieu of butter… mmm… butter). So I tried coconut oil. Don’t do this.
I got the ‘cream cheese’ aspect by using cashew sour cream, which we had leftover from burritos earlier in the week. Like I said, this didn’t turn out how I hoped. Next time, palm shortening. It was still a very nice accompaniment to the cake.
Frosting Glaze
gluten-free, dairy-free, soy-free, corn-free, vegan
1/4 cup (about 2 oz) vegan cashew sour cream
1.5 cups confectioners sugar (Whole Foods brand is made without cornstarch!)
2.5 Tbsp coconut oil (I would have used palm shortening, but I was out, don’t do this, seriously, go buy palm shortening or use softened butter if you can)
1/2 tsp vanilla
1 Tbsp orange juice
Blend well and if you used coconut oil, you’ll have lumps to pick out. Hey, you were warned. This makes enough to cover the above amount of cake. If you double (aka. make the full recipe) you’ll need to make double the frosting/glaze as well.
This tastes remarkably cream cheesy. Yum. Yumyumyum. But it is definitely more of a thick glaze. When I master actually frosting, I’ll post the recipe. (For what it’s worth, I really think it will work with palm shortening. Let me know if you give it a go.)