Fall Pumpkin Pudding Cake
- thecurvycarbivore
- Nov 8, 2020
- 2 min read
Updated: Apr 10
Recipe by Curvy Carbivore (@curvycarbivore)
Yield: 9 servings | Prep time: 10 minutes | Cook time: 40 minutes | Total time: 1 hour 20 minutes
This fall pumpkin pudding cake is a creamy blend of comforting flavors! This is a great and easy desert to make for a lot of people since it's just throwing it together, baking, scooping into bowls, and top it with some whipped cream. It's light and fluffy like pumpkin pie, but creamy and thick like pudding. Nobody will even know that it's completely vegan!
Ingredients:
1 can (15 oz) pumpkin puree
1/3 cup unsweetened almond milk
1 1/2 cups flour (white or whole wheat)
1/2 cup sugar (white, palm, or coconut)
2 tsp baking powder
1 tsp cinnamon (plus more for topping)
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp salt
Non-dairy whipped cream for topping
Directions:
Preheat your oven to 350º F.
In a large bowl, whisk together the pumpkin, sugar, and milk.
In a separate bowl, mix together your dry ingredients: flour, baking powder, and spices.
Slowly incorporate the dry ingredients into the pumpkin mixture, about 1 cup at a time. Stir until all of the dry and wet ingredients are combined.
Grease an 8x8 baking dish, then pour in the batter. Spread out the batter evenly.
Bake for 35-40 minutes or until the top is slightly browned.
Remove it from the oven and let it set for 30 minutes before serving.
Cut into 9 portions. The top/outside layer will be fluffy like a cake, and the inside will be creamy like pudding.
Spoon into a bowl and top with whipped cream and a dash of cinnamon.
Tips and Tricks:
You may be able to make this recipe with gluten-free flour, but I have not tested this. Let me know in the comments if you try this method!
You can use any type of dairy-free milk for this recipe, just make sure you use unsweetened milk.
Nutrition & Servings: (calculated by MyFitnessPal)
Servings: 1 serving (makes about 9 servings)
Calories: 146
Total Fat: 1g
Carbs: 31g
Protein: 3g
^ Nutrition facts include the ingredients listed above, including 2 tbsp of non-dairy whipped cream per serving. Nutrition facts may change slightly if additional ingredients are added.
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