Pumpkin Oat Cake |Gluten-Free Cake

Pumpkin is used in savoury and sweet dishes. It has a mild sweetness which enhances the flavours and forms an amazing tender, moist base for cakes. The original recipe is by Marcie Pumpkin Oat Pecan Coffee Cake and  the cake has a streusel topping whereas I chose to give it a cream cheese frosting and a garnish of chopped walnuts. I have substituted coconut sugar with powdered jaggery, coconut oil with olive oil and almond milk with coconut milk.  The cake is not overly sweet so there’s no avoiding that second helping and it’s full of cozy spices and sweet comforting pumpkin flavor. 

If you try this recipe, let us know!Leave a comment and don’t forget to tag #spoonful_of_creation with your creations! We love sharing what you make with the community. 

So let's jump into the ingredients 

Video:How to make Pumpkin Oat Cake

1 cup = 240 ml

Ingredients 

2 large eggs

3/4 to 1 cup coconut sugar/ powdered jaggery*

1/4 cup oil

1/4 cup unsweetened milk/plant based milk  

3/4 cup pumpkin purée

2 cups oat flour*

2 teaspoons baking powder

1 teaspoon pumpkin pie spice(optional) 

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1 tsp Vanilla Essence 

1/4 teaspoon salt

Frosting 

Cream cheese frosting and chopped walnuts 

Notes-

The sugar may be substituted with granulated or brown sugar or powdered jaggery. One may have to increase the quantity based on the sweetness level as we prefer mild sweetness. 

Oat flour - Blend rolled oats finely in a food processor.

Method

Step 1 

Preheat the oven to 180 C and grease a square baking dish with cooking spray.

In a large bowl, whisk the eggs, sweetener (powdered jaggery) until frothy, then whisk in the pumpkin purée, oil, vanilla essence and milk until combined.

Step 2

Add the oat flour over the wet ingredients, then add the baking powder, pumpkin pie spice, cinnamon, baking soda and salt.Mix just until incorporated.

Step 3

Pour the batter into the prepared pan and spread evenly.

Step 4

Bake for 30-45 minutes, or until the toothpick inserted into the center of the cake comes out clean.

Step 5

Cool the cake on a wire rack.

Step 6

Top it with your cream cheese frosting* and chopped walnuts

Pumpkin Oat Cake (Video) 

Cream cheese frosting

Note - May not require this whole quantity hence store the remaining in the freezer. 

Ingredients 

1 package (8oz) Cream Cheese, room temp, cut into quarters

1 stick (8 Tbsp) unsalted butter, room temp

1 cup powdered sugar( add more if required) 

2 tsp vanilla extract

Method 

In a large bowl, using an electric mixer on medium-high cream together the cream cheese and butter.

Once light and fluffy add in the powdered sugar and vanilla and whip until it is smooth and creamy.Cream cheese frosting is ready. 

If you try this recipe, let us know!Leave a comment and don’t forget to tag #spoonful_of_creation with your creations! We love sharing what you make with the community.