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Dairy-Free Pumpkin Spice Walnut Cake (Gluten-Free & Refined Sugar-Free)

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This dairy-free pumpkin spice walnut cake is moist, flavorful, and naturally sweetened without refined sugar. Made with pumpkin puree, warm spices, and a touch of blackstrap molasses, it’s perfect for autumn-inspired baking and cozy gatherings.

Ingredients

2 cups gluten-free oat flour or all-purpose flour

1 (15-ounce) can pumpkin puree

1 ½ teaspoons baking soda

2 teaspoons pumpkin pie spice

½ teaspoon sea salt

1 cup coconut sugar

½ cup applesauce

½ cup neutral oil

3 egg whites or 2 eggs

1 teaspoon vanilla extract

¼ cup blackstrap molasses

½ cup roughly chopped walnuts

Instructions

  1. Preheat oven to 350°F. Grease and line an 8×8-inch baking dish or loaf pan with parchment paper.
  2. Whisk together flour, baking soda, pumpkin pie spice, and sea salt in a large bowl.
  3. In another bowl, combine pumpkin puree, coconut sugar, applesauce, oil, eggs, vanilla extract, and molasses. Mix until smooth.
  4. Add wet ingredients to dry ingredients and stir until just combined. Do not overmix.
  5. Gently fold in chopped walnuts.
  6. Pour batter into prepared pan and smooth the top.
  7. Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool before slicing and serving.

Notes

Add dairy-free chocolate chips for extra sweetness.

Swap walnuts for pecans or almonds.

Top with dairy-free cream cheese frosting for a richer dessert.

Use almond flour for a denser, more nutrient-dense cake.

Add shredded coconut for extra texture.

Store in an airtight container at room temperature for 2 days, or in the refrigerator for 5 days.

Freeze slices individually wrapped in parchment for up to 2 months.

Reheat by microwaving for 15–20 seconds or in a 300°F oven for 5–7 minutes.

Nutrition

Find it online: https://familydinnercooking.com/dairy-free-pumpkin-spice-walnut-cake-gluten-free-refined-sugar-free/