Perfect dessert for Thanksgiving or a fall party.
I am not much of a baker. But I love dessert, especially on holidays when there are treats everywhere you look. But with not being able to have gluten or dairy it makes holidays hard. The holiday treats are just part of making a holiday special. This year for Thanksgiving I'm going to make this delicious pumpkin pie cake. I did a trial run with my mom to see if it was Thanksgiving approved. It was approved with flying colors! I personally don't like warm desserts but my mom does. She loved this cake fresh out of the oven. I ate it after it was refrigerated for a few hours. Either way this cake is fabulous.
Prep time 20 minutes
Cook time 60-70 minutes
Serves 8-10 people
Preheat oven to 350 degrees F
Grease 9x13 inch pan
1 Gluten-free yellow cake mix (set aside 1/2 cup of cake mix for topping)
1/2 cup vegan butter (softened)
1/2 tbs almond extract
Mix all ingredients in a medium bowl and beat with hand mixer until fully mixed.
Spread crust mixture evenly in greased 9x13 inch pan. Make sure to pack down the crust. Set aside.
2 15oz can pumpkin
2 cups granulated sugar
2 tsp cinnamon
1/2 tsp salt
1/2 tsp all spice
1/4 tsp pumpkin spice
1/2 tbs corn strach
4 eggs (beaten)
1 1/2 cup almond milk
1 tbsp vegan butter
Mix all ingredients in medium pot and heat on medium-low until it the mixture thickens. Pour over crust in pan.
1/2 cup gluten-free yellow cake mix
1 tbsp cinnamon
3 tbsp vegan butter (cold)
1/2 tbs granulated sugar
1 tbsp brown sugar
Set brown sugar aside. Mix cake mix, cinnamon, butter and granulated sugar. sprinkle over the pumpkin pie cake mixture. Sprinkle brown sugar over the cake.
Bake for 60-70 minutes. Shake your pan to make sure the pumpkin is no longer liquid form. If you prefer warm dessert let the cake sit for 15 minutes and then serve. If you prefer cold dessert let the cake refrigerate for at least 3 hours. Add caramel syrup or Almond Reddiwip for an extra sweet tooth.
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