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.
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. (That flour blend has been discontinued. See the recipe.) 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!
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.
This post is sponsored by Enjoy Life Foods, my personally favorite source for dairy-free mini chocolate chips and chunks and addictive soft-baked allergy-friendly cookies!
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.
- 2 cups all-purpose gluten-free flour (can sub all-purpose flour if you don't need gluten-free)
- 1¼ teaspoons pumpkin pie spice
- 1 teaspoon baking powder (1/2 teaspoon above 3000 ft)
- ¾ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups peeled, diced apple (I use Granny Smith)
- 1 cup pumpkin puree
- ½ cup packed brown sugar (see post above for unrefined option)
- ⅓ cup sugar (see post above for unrefined option)
- ¼ cup rice bran oil (or other neutral baking oil)
- ¼ cup maple syrup
- 3 tablespoons ground flaxseed
- 1 teaspoon vanilla extract
- ⅔ cup unsweetened dairy-free milk beverage, lukewarm
- 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)
- Preheat your oven to 350º and grease a 9-inch baking dish.
- In a large bowl, whisk together the flour blend, pie spice, baking powder, cinnamon, baking soda, and salt. Stir in the apples, to coat.
- 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.
- 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.
- 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.
- If desired, frost before serving.
- In a chilled mixing bowl, blend the cream cheese alternative, coconut cream, vanilla, and salt until just combined.
- Beat in the powdered sugar, to taste. I prefer ¾ to 1 cup, but you might like it cheesier or sweeter.
- If the frosting softens too much, simply cover and chill in the refrigerator. It should be a soft, but thick and spreadable consistency.
**I use a rich coconut milk like So Delicious Original Culinary Coconut Milk and skim the rich, solid cream from it for this frosting.
113 Comments
Looks delicious! We fell in love with pumpkin snickerdoodles this fall!
Really? Those sound amazing!
Does it taste as good without the cinnamon & pumpkin spice?
I think it would still be flavorful enough.
This looks so delicious! I never thought of mixing pumpking with apple, but I bet it is yummy. And i love that it’s vegan. Thanks for sharing.
It’s definitely yummy. Thanks Krista!
Mmm this looks delicious. I love to make baking “healthier” with little things like sprinkling chia seeds on top or trying to minimize sugar and replacing with apple sauce or bananas where possible.
Brilliant, I’ve never thought to sprinkle on chia!
Wow this looks incredible! Love all the ingredients in this recipe.
My favorite way to make baking healthier is cutting down on the sugar by using applesauce, mashed bananas, or dates to sweeten in place of refined sugars. 🙂 I love love love baking with healthier ingredients and enjoy sharing with others that making sugary sweets healthier can be done!
I’ve been all about dates and banana lately, too. Thanks Ashley!
I am learning vegan, gluten-free baking and so far, my favorite healthy substitutions are coconut oil for butter, vanilla almond milk for sweet baking and rice milk with lemon juice for biscuits and cornbread.
I love pumpkin and this looks so delicious! My mom makes a yummy pumpkin dessert for Thanksgiving that I splurge on.
I love almost all pumpkin recipes. Classic pumpkin pie of course, but I am currently trying to perfect a gluten free dairy free pumpkin spice baked doughnut. Like all good desserts, you can have them after dinner or for breakfast. 🙂
Ooh, a pumpkin spice doughnut sounds scrumptious Whitney!
I can’t wait to try this!
Pumpkin pie,of course…but I will definitely add this cake to my long list of treats!
But of course! 🙂
I am printing this recipe to try right away. I have recently found I cannot eat gluten, have not been able to have anything dairy for a long time. I appreciate all your recipes and thank you for a chance to win the pan and enjoy life mixes and flour!
I hope you enjoy it Laureen!
This cake looks delicious. I love the combination of apple and pumpkin. Looking forward to trying this recipe.
Thank you Holly!
My favorite pumpkin dish is my Mother-in-Law’s pumpkin bread, which she veganized just for me! I should adapt that recipe to make pumpkin muffins to make it even easier to eat on the go.
I think this recipe looks awesome. I haven’t been able to find the new Enjoy Life baking mixes in my area, but I look forward to trying them, so I hope I win the prize pack. ?
I really love pumpkin. I make gluten free pumpkin donuts in my donut pan that everyone loves. I also like to add a few spoonfuls of pumpkin to meatballs, tacos and spaghetti sauce for the extra nutrition.
They’re pretty new, Leslie, but I’m betting they’ll appear more in stores as the baking season ramps up. In the mean time, they are sold online. I am SO going to make pumpkin donuts now! 🙂
Pumpkin anything is my down fall this time of year!!
Me too Tarra!
Pumpkin pie is my absolute favourite. I am a big pumpkin fan, and something about cold pumpkin pie is just the best taste ever to me!
I agree, I like it good and chilled 🙂
Pumpkin bread with chocolate chips is a favorite fall indulgence! And, total disclosure, HUGE Harry Potter fan over here, so I recently went on a mission to perfect my dairy-free pumpkin pasties for the holidays. Totally nerding out on HP-inspired fall desserts, and loving it! Up next: dairy-free Butter beer! (Hoping it’ll be magic ~—* ) 😀
That is so awesome Christina!
Would you be willing to share your pumpkin pasties recipe? Huge Harry Potter fan here too. And I would love your butterbeer recipe, have not been able to perfect mine (I use cream soda as a base).
I don’t have one, but should make those – it’s a delicious idea!
I don’t love pumpkin! But my boyfriend loves pumpkin pie!
Oh wow, you are definitely in the minority Diana 🙂
Sounds delish and perfect for my son who is dairy free!!
Yes, but everyone will love it, dairy-free or not 🙂
I love making pumpkin chocolate chip muffins with Enjoy Life chocolate chunks but am going to have to give this a try! Thanks for another great recipe!
Yum, that sounds delish!