– 1-½ cups unbleached all-purpose flour – ¾ cup granulated sugar – 2 teaspoons baking powder – ½ teaspoon sea salt – 1 teaspoon ground cinnamon – 1 teaspoon ground ginger – ½ teaspoon ground nutmeg – ½ cup pumpkin puree – ½ cup unsweetened almond milk or whatever unsweetened dairy-free milk you like (use real milk if you're not dairy-free) – 2 tablespoons coconut oil – 1 teaspoon pure vanilla extract – ¾ cup dark brown sugar – 1 cup hot water – powdered sugar for serving (optional) – whipped cream for serving (optional-use dairy-free for dairy-free)
Cook Time: 2 hours
Ingredients
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Servings
6
Type
Dessert
prep Time
10 min
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Looking for the BEST pumpkin dessert? This pumpkin pudding cake smells so cozy while it’s baking away. Colder evenings call for a spoonful (or two!) of this luscious and gooey Pumpkin Pudding Cake. Your favorite fall spices and a super moist cake on top bakes into a juicy brown sugar pudding on the bottom. This pumpkin pudding cake is DELICIOUS! Vegan and totally dairy-free.
Is this a dairy-free pumpkin recipe? Yes, we used unsweetened almond milk, so it’s totally vegan (no eggs in the cake batter) + dairy-free. But go ahead and use whole milk if you’re not vegan or dairy-free.
How to Serve Pumpkin Pudding Cake This cake should be served as soon as possible, preferably the same day. The cake is moist and fluffy when it’s warm, while the sauce is thick and gooey. I let it cool slightly after cooking before serving it. CaHow to Serve Pumpkin Pudding Cake This cake should be served as soon as possible, preferably the same day. The cake is moist and fluffy when it’s warm, while the sauce is thick and gooey. I let it cool slightly after cooking before serving it.
RECIPE TIPS AND FAQ’S:
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