Pumpkin Spice Cake & Salty Caramel DiNoci

All you need is one bowl for this easy to make gluten-free, dairy-free, pumpkin cake. Skip the frosting step and top it with DiNoci Dairy Free Salty Caramel ice cream.

Maybe you just watched The Game Changer and have decided to join the plant based movement, or maybe you have a relative who is opting out of all things animal and challenging your perfectly carnivorous Thanksgiving feast, or maybe you have a child with serious food allergies. Whatever the reason, no one can argue with a delicious pumpkin cake topped with DiNoci Dairy Free Salty Caramel. Our goal is to create real plant-based food that tastes amazing.  It’s not always easy to transition away from some of your favorite holiday foods, especially desserts.  With DiNoci you can have your cake (and ice cream) and eat it too.

Pumpkin Cake

Preheat oven to 350

Prepare a 15x10 glass baking dish with non-stick spray of your choice

Yield: 12 servings, or 15 small servings

In a large bowl combine:

  • 4 large ripe bananas
  • 2 c. pumpkin puree
  • 2/3 c. Aquafaba (liquid from can of chickpeas) or 4 eggs
  • 1/3 c. coconut sugar
  • 1/4 c. maple syrup
  • 1 c. vegan butter melted
  • 2 t. vanilla extract
  • 1/4 c. pumpkin pie spice
  • 1.5 t. kosher salt
  • 2 c. almond flour
  • 2 c. Gluten free flour mix (I used Pamelas)
  • 2.5 t. Baking soda

Mix thoroughly with a hand mixer or stand mixer, and pour into prepared dish. Bake 50-55 min or until a toothpick comes out clean (or with crumbs). Let cool for at least 30 minutes.  Slice and top with a scoop DiNoci Dairy Free Salty Caramel.  Enjoy! 

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