This gluten free and vegan pumpkin cake is so delicious and moist, with the perfect blend of fall spices and topped with an insanely yummy nut crumble.
Cozy up with a slice of this skillet pumpkin cake and a hot cup of tea. It’s a classic autumn dessert the whole family will love. So quick and easy to whip up yet fancy enough to serve at any holiday dinner.
WHAT YOU’LL NEED TO MAKE SKILLET PUMPKIN CAKE
- gluten free oat flour
- almond flour
- coconut sugar
- baking soda and baking powder
- pumpkin pie spice
- salt
- pumpkin puree
- flax egg (or regular egg if not vegan)
- maple syrup
- coconut oil (or butter or ghee if not vegan)
- vanilla extract
- crumble topping (walnuts, almond flour, coconut sugar, cinnamon, salt, and coconut oil)
HOW TO MAKE HOMEMADE GLUTEN FREE OAT FLOUR
Making your own gluten free oat flour is easy. Simply put gluten free rolled oats into a coffee grinder, food processor or high speed blender. Process until the oats turn into a fine powder. A coffee grinder is my preferred method as it is super quick and makes a super fine flour.
To make a finer flour, you can pass the mixture through a sieve or sifter to remove the bigger bits. I don’t do this, as my coffee grinder gets it super fine.
Store oat flour in an air-tight container in the fridge for up to a month.
DO I HAVE TO ADD THE CRUMBLE?
No, you could just make the pumpkin cake for a simple treat. BUT I highly recommend adding it to take this dessert to the next level.
SUBSTITUTIONS
I know y’all like to ask about subs. I haven’t used any of these, so know that any changes in ingredients may affect the taste and texture of the final dessert.
GF OAT FLOUR
You could try a gluten free 1:1 flour mix.
ALMOND FLOUR
Leave out the almond flour and sub with more oat flour or a gluten free 1:1 flour mix.
COCONUT SUGAR
Use any dry sugar you like.
PUMPKIN PIE SPICE
If you don’t have pumpkin spice powder, you can make your own: 2 teaspoons cinnamon, 1/2 tsp ginger powder, 1/4 teaspoon nutmeg, 1/4 teaspoon all spice, and 1/8 teaspoon clove powder. Use 2 teaspoons of this mixture for this recipe.
FLAX EGG
If not vegan, you can use a regular egg. I have not had great success with chia eggs and baking, but please report back if you try it.
COCONUT OIL
Use any oil or fat that you like. Butter or ghee tastes great if you are not vegan.
WALNUTS
Pecans are so tasty in this crumble.
CAST IRON SKILLET
If you do not have a 10 inch skillet, this can also be made in an 8×8 baking pan.
LOVE PUMPKIN RECIPES?
Peanut Butter Pumpkin Energy Balls
DID YOU MAKE THIS AND LOVE IT? I WANT TO SEE YOUR CREATIONS. SHARE THE LOVE ON INSTAGRAM AND TAG @savorylotus AND USE THE HASHTAG #savorylotus FOR A CHANCE TO BE FEATURED. FOLLOW SAVORY LOTUS ON PINTEREST AND FACEBOOK TO KEEP UP WITH LATEST CONTENT AND UPDATES.
Print
Skillet Pumpkin Cake (gluten free + vegan)
Ingredients
FOR THE CRUMBLE TOPPING
- 3/4 cup walnuts or pecan, chopped
- 3 tbsp almond flour
- 3 tbsp coconut sugar
- 1/2 tsp cinnamon powder (I prefer ceylon cinnamon)
- pinch of salt
- 2 tbsp coconut oil, melted
FOR SKILLET PUMPKIN CAKE
- 1 and 3/4 cup gluten free oat flour (see note)
- 1/2 cup almond flour
- 1/3 cup coconut sugar
- 1 and 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 cup pumpkin puree
- 1 flax eggs (1 tbsp ground flax meal + 2 and 1/2 tbsp warm water)
- 1/3 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350’F. Liberally grease a 10 inch skillet.
- Start by making flax egg: whisk together 1 tablespoon of ground flax meal and 2 and 1/2 tablespoons of warm water. Set aside to gel for 5 minutes.
- Make crumble topping in a small bowl by combining nuts, almond flour, coconut sugar, cinnamon, and salt. Drizzle melted coconut oil over top and mix until well incorporated. Set aside.
- To make cake, in a large bowl, combine oat flour, almond flour, coconut sugar, baking powder, baking soda, pumpkin pie spice, and salt.
- In another bowl, whisk together pumpkin puree, flax egg, maple syrup, coconut oil, and vanilla extract. Stir wet ingredients into dry until well incorporated.
- Spread cake batter into prepared skillet. Sprinkle crumble topping evenly over top.
- Bake for 30-35 minutes, until golden and toothpick comes out clean in center. Allow to cool before slicing.
Notes
If you do not have a 10 inch skillet, this can also be made in an 8×8 baking pan.
I grind my own flax seeds in a coffee grinder as flax meal can go rancid pretty quickly. You can also buy pre-ground flax meal like this.
I grind my own gluten free oats into a fine flour in a coffee grinder but you can also purchase it like this.
If you don’t have pumpkin spice powder, you can make your own: 2 teaspoons cinnamon, 1/2 tsp ginger powder, 1/4 teaspoon nutmeg, 1/4 teaspoon all spice, and 1/8 teaspoon clove powder. Use 2 teaspoons of this mixture for this recipe.
As an Amazon Associate I earn from qualifying purchases.
Hi, this looks and sounds amazing!
I would like to know if you have the nutritional facts for this recipe?
I especially need the calories and the carbohydrate fact.
Thank you for your recipe and your time.
Delicious..sorry wrote wiithout glasses first time!
This is fabulous
Truly delicious
Thanks