Pumpkin Apple Pie Cake (Vegan and Gluten-Free)


I wanted something special to celebrate National Pumpkin Day that I knew Tony could eat and would love, so I merged several of his dessert and flavor favorites into this scrumptious pumpkin apple pie cake, complete with optional dairy-free cream cheese frosting. Since I knew he would eat it for breakfast, too (the man cannot resist leftover desserts in the morning!) I used more wholesome ingredients, including a gluten-free flour blend that’s stocked with protein, ancient grains and heat-stable probiotics.

Pumpkin Apple Pie Cake with Dairy-Free Cream Cheese Frosting Recipe - this delightful autumn snack cake is amazingly gluten-free, vegan and free of top allergens!Love that pan? I know I do! I’m testing out the new Les Naturels Bakeware from Revol and am seriously in love. This is the square baker (As Seen in Williams-Sonoma) – it works like a dream, is so easy to clean, goes from oven to table to the refrigerator, is totally eco-friendly and toxin-free, and it’s beautiful!

I usually make my own gluten-free flour blend on the fly for each recipe, but honestly, there isn’t any way I can mimic the nutritious benefits of Enjoy Life’s All-Purpose Flour Mix. And for some reason, I keep feeling the need to put it to the test. Whenever a package claims something as bold as “swap equally for regular all-purpose flour with any recipe”, I simply must find fault. Yet it has worked like a charm, with just a slightly different flavor vibe and crumb, even when I opt to test sans eggs (and vegan) like my base recipe for this pumpkin apple pie cake!

Pumpkin Apple Pie Cake with Dairy-Free Cream Cheese Frosting Recipe - this delightful autumn snack cake is amazingly gluten-free, vegan and free of top allergens!Check the dairy-free cream cheese frosting recipe; it’s different from the others as it contains no dairy-free margarine! It is creamier and has a simpler flavor that we adored.

I mean seriously, look at that tender, moist and cohesive crumb! Can you believe there is absolutely no xanthan gum, guar gum, eggs or gluten in this? Yes, it really didn’t crumble at all when I sliced it, but, there is a trick and a little patience involved. You must wait for this pumpkin apple pie cake to cool completely … and I mean completely! When making it without gluten and without eggs, and really, to allow the flavors time to develop, I make it at least 8 to 12 hours in advance – either the night before, or in the morning, whichever you prefer. Tony agreed, this “snack cake” it is worth the wait.

Pumpkin Apple Pie Cake with Dairy-Free Cream Cheese Frosting Recipe - this delightful autumn snack cake is amazingly gluten-free, vegan and free of top allergens!This post is sponsored by Enjoy Life Foods, my personally favorite source for dairy-free mini chocolate chips and chunks, addictive soft-baked allergy-friendly cookies, and now, gluten-free flour!

Special Diet Notes: Pumpkin Apple Pie Cake

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan / plant-based, vegetarian, and generally top food allergy-friendly!

If you prefer eggs in this pumpkin apple pie cake, you can omit the flaxseed, reduce the milk alternative to 1/3 cup and beat 2 large eggs into the wet mixture.

For a refined sugar-free pumpkin apple cake, you can use coconut sugar or your favorite granulated “sugar” in place of both the white and brown sugars. With the coconut sugar, I recommend grinding it in a spice grinder first, and note that the cake will be slightly less sweet, but still tasty! For the cream cheese frosting, you can actually used your sweetener of choice in place of the powdered sugar, even just a few tablespoons of honey or agave nectar tastes great! It’s a softer frosting, but still spreadable and awesome.

Gluten-Free Pumpkin Apple Pie Cake with optional Dairy-Free Cream Cheese Frosting
Prep time
Cook time
Total time
Note that this pumpkin apple pie cake really shines, and holds it together, when made in advance. This allows both the flavor and cohesive crumb time to develop.
Serves: 12 to 16 slices
Pumpkin Apple Pie Cake
Dairy-Free Cream Cheese Frosting (optional)
  • 4 ounces dairy-free cream cheese alternative (I used ½ container of Daiya Original)
  • ¼ cup chilled coconut cream**
  • ½ teaspoon pure vanilla flavoring or extract
  • Pinch salt
  • ½ to 1½ cups powdered sugar (see post above for unrefined option)
Pumpkin Apple Pie Cake
  1. Preheat your oven to 350º and grease a 9-inch baking dish.
  2. In a large bowl, whisk together the flour blend, pie spice, baking powder, cinnamon, baking soda, and salt. Stir in the apples, to coat.
  3. In a mixing bowl, blend the pumpkin, sugars, oil, maple, flaxseed, and vanilla until smooth. Stir in the milk beverage, followed by the flour / apple mixture, stirring until just combined.
  4. Pour the batter into your prepared pan, leveling out as needed. Bake for 45 to 55 minutes, or until the cake has pulled away from the sides and the center springs back when lightly pressed.
  5. Let cool completely before cutting, and preferably for several hours or even overnight. The cake will become quite cohesive and the flavors will meld as it sits. Will keep for about 2 to 3 days covered at room temperature, or longer if chilled.
  6. If desired, frost before serving.
Dairy-Free Cream Cheese Frosting (optional)
  1. In a chilled mixing bowl, blend the cream cheese alternative, coconut cream, vanilla, and salt until just combined.
  2. Beat in the powdered sugar, to taste. I prefer ¾ to 1 cup, but you might like it cheesier or sweeter.
  3. If the frosting softens too much, simply cover and chill in the refrigerator. It should be a soft, but thick and spreadable consistency.
*This is a "gum-free" baking mix but is more binding than any other xanthan gum-free gluten-free flour blend I have tried.
**I use a rich coconut milk like So Delicious Original Culinary Coconut Milk and skim the rich, solid cream from it for this frosting.

What’s Your Favorite Pumpkin Dish? Do You Like to “Healthify” Sweet Recipes, Too?

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Hi! Can the flax be left out of this? According to a IgG test I took I am sensitive to flax and eggs. I’m guessing you are replacing the eggs with flax.

  2. Jennifer Clark on

    One of our son’s many allergies is to coconut (and wheat, dairy eggs, peanuts, and sesame). Is there a sub for that in the frosting? Thanks!

  3. Pingback: vegan-yums:(more) Dessert ideas for thanksgiving Pumpkin... - VeganBlog.orgVeganBlog.org

  4. This came sounds amazing, I’m so excited to try it! I am new to the world of dairy free gluten free cooking as my sons were recently diagnosed. I so appreciate recipes like this that will help start me on my journey! My in the past, I have made pumpkin chocolate muffins using simply a box of brownie mix and a can of plain pumpkin puree, that was a family favorite. Lately I have been enjoying using coconut milk to make creamy recipes.

  5. My favorite pumpkin recipe is pumpkin swirl cheesecake made with tofutti. No one can tell it’s dairy free. Ill have to try this cake soon too, it looks good.

  6. I love pumpkin cheesecake, all I need to do is learn a dairy free version. This cake sounds beautiful and is making me hungry

  7. I like a good pumpkin loaf or our local bakery that makes vegan pumpkin apple bagels. very good with pumpkin apple butter. Thanks

  8. I am such a pumpkin kick right now! I have been making yummy pumpkin cake and pumpkin bread and even cooked dairy free gluten free cream soup inside of a pumpkin! So excited to try this recipe right now!

  9. We love using apples or applesauce in our recipes to make them sweet and a bit healthier! This recipe looks so yummy!

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