Snack

Gluten-Free, Dairy-free Pumpkin Cake with Cream Cheese Frosting is for Dessert, Snack.

Gluten-Free, Dairy-free Pumpkin Cake with Cream Cheese Frosting takes 10 minutes to prepare.

Gluten-Free, Dairy-free Pumpkin Cake with Cream Cheese Frosting takes 30 minutes to cook.

Gluten-Free, Dairy-free Pumpkin Cake with Cream Cheese Frosting makes 24 servings.

The ingredients for Gluten-Free, Dairy-free Pumpkin Cake with Cream Cheese Frosting are:

4 large eggs
2 cups brown sugar, not packed
1/2 cup oil
1 15-oz can cooked pumpkin
2 teaspoons vanilla extract
2 cups gluten-free flour mix
1/2 tsp xanthan gum
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon gluten-free Pumpkin Pie Spice
1/2 teaspoon sea salt

for the frosting:
8 oz tub Tofutti Better Than Cream Cheese
4 Tbsp Earth Balance margarine
4 cups powdered sugar
1 1/2 tsp vanilla

Here is how you make Gluten-Free, Dairy-free Pumpkin Cake with Cream Cheese Frosting:

Preheat oven to 350 degrees F. Grease a 9 x 13" baking pan.Beat the eggs in a large mixing bowl till light and frothy; add the brown sugar, beat till smooth; add the oil, pumpkin, and vanilla; beat to combine.Add the dry ingredients and beat well.Pour the batter into the prepared baking pan. Bake in a pre-heated oven for 30 minutes, or until the cake is firm and a wooden pick inserted into the center emerges clean.For the frosting, beat the cream cheese substitute and margarine until smooth. Add vanilla and powdered sugar and beat well.makes 24 piecesNumber of Servings: 24Recipe submitted by SparkPeople user RUHBEHKA.

The nutritional information for Gluten-Free, Dairy-free Pumpkin Cake with Cream Cheese Frosting is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 254.1

• Total Fat: 9.3 g
• Cholesterol: 35.4 mg
• Sodium: 76.1 mg
• Total Carbs: 41.3 g
• Dietary Fiber: 1.5 g
• Protein: 2.6 g

The dietary needs meet for Gluten-Free, Dairy-free Pumpkin Cake with Cream Cheese Frosting is Gluten Free