I’ve been told this is my best cake recipe YET! Enjoy! This pumpkin cake recipe was not made to be dairy-free, but it just happens to be! IT is AMAZING with the cinnamon cream cheese frosting – THAT is definitely not dairy-free though.
Pumpkin Cake (Dairy-Free)
2 c. all-purpose flour
3 tsp. baking powder
2 tsp. baking soda
1/4 tsp. salt
3 tsp. ground cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
2 c. white sugar
½ c. vegetable oil
¾ c. unsweetened applesauce
1 tsp. vanilla extract
2 c. canned pumpkin
1 c. chopped walnuts (optional: do NOT use for pumpkin cakes – want smooth batter)
Preheat oven to 350 degrees F (175 degrees C). Grease and flour pan or muffin tins. Sift together the flour, baking powder, baking soda, salt, and spices. Set aside.In a large bowl, combine sugar, oil, and applesauce. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared pan.
Bake in preheated oven until a toothpick inserted into the center of the cake comes out clean. Baking times:
12×18 inch pan: 30 minutes
8×8 inch pan: 25 minutes
Bundt cupcake tins (filled halfway): 14 minutes,
Regular cupcakes: 18-22 minutes
Mini cupcakes: 12-15 minutes
Allow to cool.
Cinnamon Cream Cheese Frosting
1 (8 oz.) package cream cheese, softened
1/2 cup butter, softened
4 cup confectioners’ / powdered sugar
1 teaspoon vanilla extract (pure is best)
3 teaspoons ground cinnamon
In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners’ sugar, vanilla, and cinnamon. Beat until smooth. Frost cupcakes. Refrigerate leftovers. Makes enough for 2+ dozen standard cupcakes.
I saw this idea on Pinterest last fall, and didn’t have a mini bundt muffin tin. I pinned it and kept my eye out – I ended up finding one at Home Goods for about $20. You can also make this as … Continue reading →
I scoured the web for the best chocolate cake, this one wins hands down. Almost every recipe I found was a variation of this. It’s also easy to make dairy-free, so it’s pretty much my go-to recipe! The recipe is at the bottom. Here are some of the cupcakes I’ve made with this base recipe! [I substituted the cake recipe for this one and followed the filling and frosting recipes. I linked photos where I could]
Black Forest Cupcakes
Double Chocolate Raspberry Cupcakes
Chocolate Raspberry Truffle Cupcakes
German Chocolate Cupcakes
Football Frosted Cupcakes!
The Best Chocolate Cake
1 ¾ c. flour
2 c. granulated sugar
¾ c. cocoa
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 c. buttermilk
½ c. vegetable oil
1 tsp. vanilla
1 c. hot, freshly brewed coffee
Preheat the oven to 350 degrees. Sift together the flour, sugar, cocoa, soda, baking powder and salt and set aside. In another bowl, whisk together the buttermilk, vegetable oil, eggs and vanilla. Stir the buttermilk mixture into the flour mixture and mix until well combined. Add the coffee and mix until the batter has all come together. It is supposed to be VERY liquidy. [and yes, I know liquidy is not actually a word. I make words up…]
CUPCAKES: Pour into prepared cupcake tins and bake for 14 minutes or until a pick inserted into the middle of the cupcake comes out clean. Makes approx. 75 mini cupcakes.
MINI CUPCAKES: Pour into prepared cupcake tins, 3/4 full, and bake for 20-22 minutes or until a pick inserted into the middle of the cupcake comes out clean. Makes 24 cupcakes.
CAKE: 8” round. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Makes 2 – 8″ round cakes.
Cool before frosting.
To make dairy-free: Substitute 1 c. buttermilk –> 1 tbsp. white vinegar or lemon juice + enough DF milk (we use coconut or almond) to have a total of one cup [This is what I end up doing most of the time, but with regular milk, because I never have buttermilk on hand.]
Make sure to find a dairy-free frosting recipe. It is hard to find tasty ones. If you have a favorite, please comment!