Ingredients
- 2/3 Cup aquafaba
- 1 1/4 Cup coconut sugar
- 1/4 Cup ripe banana
- 1/2 Cup maple syrup or agave nectar
- 1 1/2 Cups pumpkin purée
- 1/4 Cup Olive Oil
- 3/4 Tsp sea salt
- 1 1/2 Tsp baking soda
- 2 Tsp Baking powder
- 1 Tsp Cinnamon
- 2 Tsp Pumpkin pie spice
- 1 Cup Almond milk
- 1 Tsp Vinegar, apple cider
- 1 1/2 Cups Rolled Oats
- 1 1/2 Cups Almond Flour
- 2 1/3 Cup gluten-free Flour
One Bowl Pumpkin Cake
Preparation time
10min
Cooking time
50min
Servings
1
Instant Pot
No
Recipe Categories
- Baking
- Cakes & Cupcakes
Main Ingredients
- Almonds
- Aquafaba
- Bananas
- Oats
- Pumpkin
Ingredients
- 2/3 Cup aquafaba
- 1 1/4 Cup coconut sugar
- 1/4 Cup ripe banana
- 1/2 Cup maple syrup or agave nectar
- 1 1/2 Cups pumpkin purée
- 1/4 Cup Olive Oil
- 3/4 Tsp sea salt
- 1 1/2 Tsp baking soda
- 2 Tsp Baking powder
- 1 Tsp Cinnamon
- 2 Tsp Pumpkin pie spice
- 1 Cup Almond milk
- 1 Tsp Vinegar, apple cider
- 1 1/2 Cups Rolled Oats
- 1 1/2 Cups Almond Flour
- 2 1/3 Cup gluten-free Flour
Directions
- Preheat oven to 350 ° F or 176° C
- lightly greases two standard 9-inch cake pans. Dust with gluten-free flour and remove excess. Set aside.
- Add chickpea brine to a large mixing bowl and beat on high for 2-3 minutes until light and airy and loose peaks form. Then add coconut sugar a little at a time and continue beating until light and fluffy and semi-firm peaks form.
- Add mashed banana, maple syrup, pumpkin puree, oil, sea salt, baking soda, baking powder, cinnamon, and pumpkin pie spice and beat or whisk to combine (see photo). Add water or unsweetened almond milk and apple cider vinegar and beat/whisk again.
- Add oats, almond flour, and gluten-free flour blend and stir with a wooden spoon or whisk.
- The batter should be semi-thick but pourable. If too thick add more water or almond milk. If too thin, add more almond flour or gluten-free flour blend.
- Divide between cake pans and bake for 45 minutes – 1 hour, or until deep golden brown and a toothpick inserted into the center comes out completely clean.
- Remove from oven and let rest in pans until completely cool.
- Once cooled, gently loosen the sides with a butter knife and use a plate to invert and flip the cakes out of their pans.
- Transfer to a serving plate or cake stand and frost with a desired frosting of choice.
Notes
Can sub olive oil with grapeseed oil, avocado oil, or melted coconut oil
Aquafaba is Chickpea brine: the liquid in a can of chickpeas or the water after cooking the chickpeas.
can be sub with 4 “flax eggs” (4 Tbsp Flaxseed meal + 6Tbsp Water).
Almond milk can be sub with oat milk or soy if allergic to nuts.
