Vegan Gluten Free Pumpkin Bread (+ Cream Cheese Frosting)
This vegan gluten free pumpkin bread is moist, lightly spiced, and topped with a creamy cinnamon cream cheese frosting. Made with a secret ingredient for added fibre and 7g of protein per slice, this wholesome pumpkin cake recipe is refined sugar free and packed with autumnal flavours.
Print
Pin
Email
Serves: 10 large slices
Calories: 371kcal
Ingredients
Wet ingredients:
- 2 x 400g tins chickpeas (drained and rinsed until no frothy bubbles remain (approx 480g drained weight in total))
- 200 g pumpkin puree
- 80 g coconut oil (melted)
- 1 tbsp vanilla extract (approx 15g)
Dry ingredients:
- 275 g coconut sugar
- 200 g oat flour (gluten free)
- 2 tsp cinnamon (ground)
- ½ tsp nutmeg (ground)
- ½ tsp ginger (ground)
- ⅛ tsp allspice (ground)
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- ¼ tsp salt
For the cinnamon cream cheese frosting:
- 150 g vegan cream cheese (gluten free)
- 1 tbsp maple syrup (approx 20g)
- 1 tsp vanilla
- ¾ tsp cinnamon (ground)
Equipment
- 2lb loaf pan (900g - approx 23 x 13cm / 9 x 5”)
Instructions
- Preheat the oven to 160°C fan (180°C conventional / 350°F / gas mark 4).
- Line a 2lb loaf pan (900g - approx 23 x 13cm / 9 x 5”) with parchment paper.
- Add the wet ingredients (chickpeas, pumpkin, coconut oil and vanilla) to a food processor and blend until very smooth (approx 3-5 minutes).Note: Scrape down the sides of the food processor bowl and then blend again as needed until smooth and no whole chickpeas remain.2 x 400g tins chickpeas, 200 g pumpkin puree, 80 g coconut oil, 1 tbsp vanilla extract
- Mix the dry ingredients in a large mixing bowl until combined.275 g coconut sugar, 200 g oat flour, 2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, 1/8 tsp allspice, 2 tsp baking powder, 1/2 tsp bicarbonate of soda, 1/4 tsp salt
- Add the blended chickpea-pumpkin mixture to the bowl with the dry ingredients. Stir together thoroughly until fully combined.
- Transfer the mixture to the lined loaf tin and smooth out the top with a spatula or the back of a spoon.
- Bake for 45-50 mins until a skewer or knife inserted into the centre comes out clean or with a few dry crumbs on it. If there is any wet batter on the skewer/knife, put the cake back in the oven for 5 minutes before testing again.
- Leave to cool in the tin for 30 minutes before transferring the loaf cake to a cooling rack to cool fully.
- Whilst the cake is cooling make the icing. Add the icing ingredients to a medium bowl and blend until smooth using handheld mixer.Note: Alternatively, beat the ingredients in a bowl using a wooden spoon, until smooth.150 g vegan cream cheese, 1 tbsp maple syrup, 1 tsp vanilla, 3/4 tsp cinnamon
- Cover the bowl of icing and place it back into the fridge to firm up whilst you wait for the cake to cool fully.
- Smooth the cinnamon cream cheese frosting on top of the cake, cut it into 10 slices and serve.
- Store the cake in an airtight container at room temperature, if unfrosted, or in the fridge, if frosted. If you have refrigerated the cake, ideally bring it out of the fridge for 15 minutes before serving. Store for up to 3 days.
Notes
Vegan / Dairy Free / Egg Free / Gluten Free / Refined Sugar Free
Recipe inspired by: USA
Please check the allergens on the ingredients you purchase before use. The allergen and nutritional information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
Nutrition
Calories: 371kcal | Carbohydrates: 55g | Protein: 7g | Fat: 15g | Saturated Fat: 10g | Sodium: 263mg | Fiber: 6g | Sugar: 23g | Net Carbohydrates: 50g
Have you tried this recipe?Tag @aveganvisit on Instagram or hashtag it #aveganvisit!