This Pumpkin Pudding Cake is a blend of wholesome oat flour, aromatic spices, rich pumpkin and a gooey molten center. It’s rich, decadent and the perfect dessert to relish the warm, autumnal goodness.
Updated September 2023
Irresistible Pumpkin Pudding Cake: A Perfect Fall Dessert
Fall is upon us, and that means it’s time to embrace all things pumpkin-spiced and delicious. This Pumpkin Pudding Cake is the perfect dessert to kickstart the season, with its warm, comforting flavors and gooey pudding-like texture.
It tastes like a cross between a rich and decadent molten lava cake and pumpkin pie but it’s completely gluten-free, dairy-free and doesn’t require any eggs making it vegan too. Whether you’re serving it at a holiday gathering or enjoying it as a cozy weeknight treat, this dessert is sure to impress.
Ingredients You’ll Need
Our carefully selected ingredients work together to create the perfect harmony of flavors and textures in this Pumpkin Pudding Cake. Here’s why each ingredient is essential:
- Gluten-Free Fine Oat Flour (or Substitutes): This forms the base of our cake, ensuring a tender crumb. You can use gluten-free 1-to-1 baking flour or all-purpose flour if you’re not gluten-free.
- Coconut Sugar (or Substitutes): Adds sweetness and depth to the cake. You can replace it with brown sugar or a sugar substitute for a lower sugar option.
- Baking Powder: Helps the cake rise and become light and fluffy.
- Pumpkin Pie Spice and Ground Cinnamon: These spices infuse the cake with that signature pumpkin spice flavor we all love. You can make your own Homemade Pumpkin Pie Spice or your favorite blend from the store.
- Salt: Balances the sweetness and enhances the overall flavor.
- Unsweetened Almond Milk (or Milk of Choice): Provides moisture to the cake while keeping it dairy-free.
- Pumpkin Puree (not pumpkin pie filling): The star of the show, giving the cake its rich pumpkin flavor and velvety texture. You can use homemade pumpkin puree or your favorite canned pure pumpkin.
- Vegan Butter (or Substitutes): Adds richness and a buttery flavor to the cake. You can use coconut oil, ghee, or unsalted butter if you’re not dairy-free.
Instructions: How to make Pumpkin Pudding Cake
- Preheat Your Oven: Start by preheating your oven to 350 degrees. Grease the sides of your chosen baking pan (8×8 square, 9″ pie pan, or a 2 1/2 quart casserole dish) with your preferred oil or cooking spray.
- Mix the Dry Ingredients: In a large bowl, sift together the flour, sugar, baking powder, pumpkin pie spice, cinnamon, and salt. Whisk everything together until well combined.
- Add the Wet Ingredients: Pour in the almond milk, canned pumpkin, and melted butter (or substitutes). Stir with a wooden spoon until the batter is smooth.
- Spread the Batter: Evenly spread the batter into the prepared pan.
- Create the Pudding Layer: Sprinkle coconut sugar over the batter, then carefully pour hot water over it. Don’t be alarmed if it looks messy; this is part of the magic.
- Bake to Perfection: Pop your creation into the preheated oven and bake for 32-39 minutes. You’ll know it’s ready when a toothpick comes out clean, but you’ll still see molten pudding bubbling at the sides.
Tips for Success:
- Sift the dry ingredients to remove lumps and ensure an even texture.
- Use the spoon and sweep method for measuring flour to avoid overpacking.
- Grease your baking pan well to prevent sticking.
- Don’t worry if the batter looks messy after pouring hot water—it will come together beautifully in the oven.
- Enjoy this Pumpkin Pudding Cake warm, spooning the sauce from the bottom of the pan over the cake.
- Elevate your experience with a scoop of vegan vanilla ice cream or pumpkin nice cream for a delightful contrast of temperatures and flavors.
Variations and Substitutions:
- Toppings: Get creative with toppings! Consider adding chopped pecans for a delightful crunch.
- Sweetener: If you prefer a sweeter option, use brown sugar or a sugar substitute in the batter.
- Milk: Experiment with different milk alternatives to suit your taste.
Storage, Make-ahead and Freezer Instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
- To freeze, wrap individual slices tightly in plastic wrap and store them in a freezer-safe container. They will keep for up to 2-3 months.
- You can make it ahead and reheat it when ready to serve.
Frequently Asked Questions: FAQ’s
1. Can I use regular all-purpose flour instead of gluten-free oat flour?
- Yes, you can substitute regular all-purpose flour if you don’t have dietary restrictions. Use it in the same quantity as the oat flour.
2. What can I use instead of coconut sugar for a lower sugar option?
- You can use brown sugar or sugar substitutes like golden monk fruit sweetener or Brown Serve to reduce the sugar content.
3. Can I use dairy butter instead of vegan butter?
- Absolutely, if you’re not following a dairy-free diet, feel free to use regular unsalted butter or other dairy alternatives like ghee or coconut oil.
4. How do I ensure my cake doesn’t stick to the pan?
- Grease the sides of the baking pan thoroughly with coconut oil, melted butter, or cooking spray to prevent sticking.
5. Why does the batter look messy after adding hot water?
- Don’t worry; this is normal. The hot water will combine with the coconut sugar to create a delicious pudding-like layer as the cake bakes.
6. Are there any variations to this recipe?
- Certainly! You can add chopped pecans or experiment with different milk alternatives to customize the cake to your liking.
7. Can I serve this cake with something other than ice cream?
- Of course! While ice cream is a classic choice, you can also serve it with whipped cream, a drizzle of caramel sauce, or a dusting of powdered sugar.
8. What occasions are best for serving Pumpkin Pudding Cake? – This cake is perfect for autumn gatherings, Thanksgiving, Halloween parties, or simply as a comforting dessert on a chilly evening.
9. Can I make this cake in advance for a special occasion? – Absolutely! You can prepare the cake in advance and reheat it before serving to ensure it’s warm and gooey.
More pudding cake recipes you will love:
This Pumpkin Pudding Cake is a blend of wholesome oat flour, aromatic spices, rich pumpkin and a gooey molten center. It's rich, decadent and the perfect dessert to relish the warm, autumnal goodness.
- 1 2/3 cups gluten-free fine oat flour , you can also sub with gluten-free 1-to-1 baking flour or all-purpose flour if not gluten-free (measured correctly - spoon and sweep method)
- 1 cup coconut sugar , you can also sub with brown sugar or another brown sugar substitute such as golden monk fruit sweetener or Brown Serve for a lower sugar option
- 1-1/2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice , homemade or store-bought
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsweetened almond milk or any milk of choice
- 2/3 cup canned pumpkin puree , not pumpkin pie filling
- 1/4 cup vegan butter melted, you can also sub with coconut oil, ghee or unsalted butter if not dairy-free
- 1-1/3 cups very hot or boiling water
- 3/4 cup coconut sugar , you can also sub with brown sugar or another brown sugar substitute such as golden monk fruit sweetener or Brown Serve for a lower sugar option
- **feel free to add some chopped pecans if you like
- Preheat oven to 350 degrees. Lightly grease the sides of a baking pan (8x8 square, 9" pie pan or a 2 1/2 quart casserole dish) with coconut oil, melted butter or cooking spray. Set aside.
- In a large bowl, sift together flour, sugar (to remove any lumps), baking powder, pumpkin pie spice, cinnamon, and salt. Whisk until combined.
- Add milk, pumpkin and melted butter and using a wooden spoon, mix until smooth.
- Spread batter into the bottom of the prepared pan.
- Sprinkle brown sugar over the batter. Carefully pour hot water to dissolve the sugar. (It will look like a hot mess - this is okay as it will bake up in the oven).
- Bake in preheated oven for 32-39 minutes or until batter sets up and a toothpick comes out clean (but you'll still see molten pudding bubbling at the sides)
- Serve warm, spooning sauce from bottom of pan over cake and with a scoop of ice cream (vegan), if desired.