Fresh Pumpkin Cake with Lemon Cardamon Glaze

With fall in the air, I’m always in the mood for the sweet smells of pumpkin baking in the oven.


Use a 6×9 inch loaf pan.



  • ¾ cup spelt flour
  • ¾ cup whole wheat pastry flour
  • 1 tsp baking powder
  • ½ tsp fine sea salt
  • ½ tsp baking soda
  • 1/2 cup unrefined coconut sugar 
  • 1 tsp ground cardamom
  • ¼ tsp ground clove
  • 1 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 1/3 cup extra virgin olive oil
  • 2/3 cup pureed fresh pumpkin (roasted in oven until for tender, then scoop from skin)
  • 1/2 cup almond or coconut milk 
  • 2 tsp organic apple cider vinegar
  • 1 1/2 tsp pure organic vanilla extract

Before you mix the ingredients, lightly oil the pan and preheat the oven to 350 degrees Fahrenheit with the rack in middle.


  1. In a medium bowl combine the nondairy milk and vinegar set aside.
  2. Use a large sifter and place it over a large bowl – combine the flours, baking soda, sea salt, baking powder, sugar and spices. 
  3. Use a whisk to mix the dry ingredients through the sifter and mix again with the whisk once it passes through the sifter and is in the bowl.
  4. In a separate bowl combine the pumpkin puree, oil, vanilla extract and mix well then add the non-dairy milk and mix again.
  5. Now add the wet ingredients to the dry ingredients and mix well using a whisk just until combined – don’t over mix (the batter will be very thick).
  6. Add quickly to the oiled loaf pan and bake on the middle rack for 38-40 minutes. A toothpick inserted should come out clean or a few moist bits is fine.
  7. When done, let the cake cool in the pan for 10 minutes on a wire rack. 
  8. Carefully take out of the pan by flipping over onto a plate and then back on to the rack right side up and continue to cool.
  9. The cake should be cool before adding topping.

Lemon Spice Glaze  

  • ½ cup organic powdered sugar
  • ¼ tsp cardamom
  • ¼ tsp cinnamon
  • 1 Tbsp fresh lemon juice
  • 2 tsp non dairy milk 


Instructions (for Lemon Glaze):

  1. Sift sugar into bowl and add all other ingredients.
  2. Drizzle on the cake.
  3. Enjoy! 

Recipe adapted from Flip Flops and Avocados.


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