Vegan Pumpkin Cookie Cake

This vegan, gluten-free cookie cake is created with Florida Crystals® Regenerative Organic Raw Cane Sugar, pumpkin puree and other yummy ingredients that is sure to become your new fall go to recipe.

Prep Time

15 minutes

Bake Time

35 minutes

Yields

6 servings

Mary Papadimos

Mary Papadimos is a vegan food blogger and influencer from Tampa, FL. She started her blog and Instagram, upbeetandkaleingit, six years ago in grad school and now works with food and wellness brands to share food +products she loves. Her passion is creating and sharing vegan recipes with her community.

Ingredients


  • 1 cup Oat Flour
  • 1 cup All Purpose Gluten-Free Flour
  • 1 tsp Baking Powder
  • 1/2 cup Florida Crystals® Regenerative Organic Raw Cane Sugar
  • 1/3 cup Creamy Almond Butter
  • 1/3 cup Melted Vegan Butter
  • 1 cup Unsweetened Dairy Free Milk
  • 1/2 Pumpkin Puree
  • 1/4 Olive Oil
  • 1/3 cup Chocolate Chips

Instructions

Step 1

Preheat the oven to 350 degrees.

Step 2

Mix all of the ingredients together in a large bowl until a thick batter forms

Step 3

Fold in the chocolate chips.

Step 4

Place in a greased round cake pan and use a wet spoon or spatula to smooth out the top.

Step 5

Bake for 35 min and then let the cake cool down completely before serving.

Step 6

Add Vegan Frosting if you desire and enjoy!

YOU CAN ALSO TRULY NOTICE A DIFFERENCE IN THE BAKED GOODS WHEN CHOOSING FLORIDA CRYSTALS® VS. ANOTHER BRAND.

- THE BANANA DIARIES, BRAND PARTNER

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