Fluffy Pumpkin Cakes

These cakes are sure to leave your tastebuds + belly satisfied! The best part: they’re gluten-free, diary-free + vegan. See recipe below.



Servings: 3

1 cup Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats (optional: sub steel cut oats, almond or garbanzo flour)

1 T Baking Soda

1 T Apple Cider Vinegar

1 T Local Honey (optional: sub agave, monk fruit syrup)

1/2 cup Pumpkin Puree, canned

1/2 cup Unsweetened Almond Milk

2 T Wegman’s Semi-Sweet Chocolate Morsels

Pumpkin Spice




  1. Place all dry ingredients into mixing bowl and combine. Add in wet ingredients and mix to create batter. Allow batter to sit and thicken for 5-10 minutes.
  2. Preheat non-stick skillet over medium heat. Once skillet is warm, add small amount of coconut oil or coconut oil spray and pour 1/3 of cake batter on the pan. Allow to cook 2-3 minutes then flip. Cook for an additional 1-2 minutes on second side.
  3. Transfer to drying rack to cool.
  4. Repeat steps 1-3 for two more cakes.

*Additional Notes: 

  • Ingredients can be blended together instead of mixed
  • Recipe can be divided into smaller servings or easily doubled
  • Nutrition information can be found in My Fitness Pal as “Fluffy Pumpkin Cakes – Vegan”




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