This Vegan Pumpkin Cake swirled with creamy Cheesecake is super moist, fudgy, perfectly spiced and so delicious. The recipe is very easy and can be made sugar-free and gluten-free.

Vegan Pumpkin Cake with Cheesecake Swirl

This Vegan Pumpkin Cake swirled with creamy Cheesecake is super moist, fudgy, perfectly spiced and so delicious. The recipe is very easy and can be made sugar-free and gluten-free.
5 from 2 votes
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Course: Dessert, Kleinigkeit, Nachspeise, Snack, Snacks
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 7 pieces
Author: Bianca Zapatka

Ingredients

Pumpkin Cake:

  • 1 cup (gluten-free*) flour (125 g)
  • 3-4 tbsp ground almonds or hazelnuts (or sub more flour)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup pumpkin puree (240 g) canned or homemade*
  • 1 flax egg* (see instructions)
  • 1/3 cup vegan butter* (120 g) melted
  • 2/3 cup brown sugar (115 g) (or brown erythritol)
  • 1/2 tsp vanilla extract
  • 1 tbsp lemon juice
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp cloves
  • a pinch of salt

Cheesecake:

  • 4 oz dairy-free cream cheese (115 g) softened to room temperature
  • 3 tbsp powdered sugar (or powdered erythritol)
  • 2 tbsp dairy-free yogurt
  • 1 tsp cornstarch
  • 1/2 tsp vanilla extract
  • a splash of lemon juice optional

Cream Cheese Frosting:

  • 4,5 oz dairy-free cream cheese (125 g) softened to room temperature
  • 1/2 cup powdered sugar (60 g) (or powdered erythritol)
  • 1 tbsp lemon juice

Topping (optional):

  • chopped hazelnuts
  • pecans

Instructions

  • Preheat your oven to 350°F (175°C).
  • Prepare the flax egg by stirring 1 tbsp ground flaxseeds in 3 tbsp of hot water. Allow to sit for a minute or so to become jelly.

Cheesecake:

  • Add all ingredients for the cheesecake in a mixing bowl and blend until creamy using an electric hand mixer.

Pumpkin Cake:

  • Add the pumpkin purée, flax egg, melted butter, sugar, vanilla and lemon juice to another mixing bowl and mix very well.
  • Combine the flour with salt, baking powder, baking soda and sift into the pumpkin mixture. Sprinkle over ground almonds and the spices and mix until just combined using a whisk.

Layer the cake (see video in the text above):

  • Spread half of the pumpkin cake batter into a greased 7-inch round baking tin. Dollop half of the cheesecake mixture over the pumpkin batter. Top with remaining pumpkin batter, and dollop with remaining cheesecake mixture. Carefully, smooth out a bit.
  • Bake for about 50 minutes. Afterwards, turn off the oven and let the cake in the oven for 10-20 minutes longer. Then, let cool completely.

Frosting:

  • Blend all ingredients for the frosting using an electric hand mixer.
  • Spread frosting over cooled pumpkin cake. Place in the fridge to firm up for at least 1 hour before serving.
  • Decorate with chopped hazelnuts and pecans or other toppings you like.
  • Enjoy!

Notes

  • Instead of all purpose flour or spelt flour, you could make this cake gluten-free by using a gluten-free flour blend 1:1
  • You can use canned pumpkin purée or make your own according this recipe. If your purée is a bit too wet then put it in a strainer so any excess water can run off.
  • To make this cake sugar-free you can use brown erythritol and powdered erythritol instead of regular sugar.
  • I used this vegan butter but margarine could work as well.
  • Keep leftovers covered in the fridge where it will stay fresh and tasty for up to 4 days or freeze.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!