GB Swirled Pumpkin Cake (GF/Vegan Option)

Add this to your weekend baking plans πŸ”₯ The perfect combo of sweet, creamy, autumn-y & cozy. Perfect for breakfast or dessert & sure to be a hit if brought to your potluck friendsgiving πŸ˜‡ Ps - you could easily make this vegan & GF with a few simple ingredient swaps!

Here’s what you’ll need for the cake:

πŸŽƒ 1 cup pumpkin puree

πŸŽƒ 2 eggs, at room temp (could sub flax eggs)

πŸŽƒ Β½ cup coconut sugar

πŸŽƒ ΒΌ cup maple syrup or honey

πŸŽƒ Β½ cup greek yogurt (could sub coconut yogurt)

πŸŽƒ 1 tsp vanilla extract

πŸŽƒ ΒΌ cup coconut oil, melted and cooled

πŸŽƒ 1 Β½ cups flour (could sub GF flour of choice)

πŸŽƒ 1 cup oat flour

πŸŽƒ 1 tbsp pumpkin pie spice

πŸŽƒ 1 tsp baking soda

πŸŽƒ ΒΌ tsp salt

πŸŽƒ β…“ cup Original Granola Butter (or Pumpkin Spice GB for a little pump-ception)


Here’s what you’ll need for the frosting:

πŸŽƒ 4 oz cream cheese, at room temp (could sub vegan alternative, like Kite Hill)

πŸŽƒ ΒΌ cup powdered sugar

πŸŽƒ 1 tsp vanilla extract

πŸŽƒ ΒΌ tsp cinnamon

πŸŽƒ 2-3 tsp milk of choice


Here’s what you’ll do:

πŸŽƒ Preheat the oven to 350F. Line a 8” baking pan with parchment paper and spray with nonstick cooking spray.

πŸŽƒ In a large bowl, whisk together the pumpkin puree, eggs, coconut sugar, maple syrup, greek yogurt, vanilla extract, and coconut oil until well combined.

πŸŽƒ Then, add in the dry ingredients: flour, oat flour, pumpkin pie spice, baking soda, and salt. Mix together with a wooden spoon until fully incorporated.

πŸŽƒ Pour the batter into the prepared baking pan.

πŸŽƒ Dollop the Granola Butter on top of the batter, and use a toothpick or knife to create swirls on the surface.

πŸŽƒ Bake for 35-40 minutes or until a toothpick inserted into the middle comes out clean.

πŸŽƒ Allow to cool completely before adding the frosting.

πŸŽƒ To make the cinnamon cream cheese frosting, beat together all of the ingredients in a medium bowl until smooth.

πŸŽƒ Spread the frosting over the cooled cake, slice & inhale!

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