Gluten-Free, Dairy-Free Pumpkin Sheet Cake with Cream Cheese Frosting

Fall is here, and with each passing day, the air grows cooler, the leaves
take warm, autumn hues, and there’s an unmistakable feeling of warmth and
coziness in the air. It’s a season that beckons us to slow down, savor the
simple pleasures, and indulge in the comfort of homemade treats. There’s
something about fall that stirs the baker’s heart in all of us, and it’s during
this special time of year that I find myself eagerly donning my apron, ready to
whip up something truly special for my friends and family.

In my quest for the perfect fall treat, I stumbled upon the perfect pumpkin
recipe from The Vanilla Tulip and made a few key modifications to make this a
gluten-free and dairy-free treat for my family for the first time. This pumpkin
sheet cake was so delicious; it didn’t make it through an entire weekend in my
household and is seriously one of the best gluten free cakes I’ve ever had.
 I had to ration this one out or my kids would have eaten the entire pan
in one sitting.  I’m trying to teach them that life is all about

As stirred the ingredients together, the aroma of pumpkin spice wafted
through the kitchen, I couldn’t resist sneaking a taste straight out of the
bowl. That first bite was an explosion of fall flavors that transported me to
one of favorite seasons. It was then that I knew I had something truly
extraordinary on my hands.

This gluten-free pumpkin spice cake became an instant family favorite. In
fact, on the day I made it, everyone in my immediate family gobbled up not one
but two slices each. It was evident that we had stumbled upon something truly
special. So special, in fact, that we decided to share it with our extended
family that evening during a family gathering. The reactions were priceless;
some of our discerning family members, who don’t have any food allergies,
couldn’t believe that this cake was both gluten-free and dairy-free. It was a
testament to the fact that indulgence knows no dietary boundaries.

But this delectable creation isn’t just reserved for special occasions. It’s
perfect for those leisurely fall mornings when you want to treat your loved
ones to a delightful breakfast. It’s equally suited for an after-school snack,
satisfying the cravings of hungry kids returning from a day of adventures in
the crisp autumn air. And let’s not forget about those sweet gestures that make
neighbors smile; a slice of this cake, beautifully wrapped, is a perfect way to
share hospitality through a fall treat with those around you.

So, whether you’re embracing the cozy comforts of fall at home or sharing
the joy with friends and neighbors, my gluten-free, dairy-free twist on The
Vanilla Tulip’s pumpkin sheet cake with cream cheese frosting is sure to be the
star of the season. The recipe is straightforward, the ingredients are simple,
and the result is pure autumnal bliss. It’s time to celebrate the flavors of
fall with a slice of this irresistible treat.

The original recipe from The Vanilla Tulip can be found here:

Gluten-Free, Dairy-Free Pumpkin Sheet Cake with Cream Cheese Frosting

Sarah Erickson
Creating a delicious gluten-free pumpkin dessert has never been easier! This flavorful and moist gluten-free pumpkin spice cake is the perfect fall treat, and the best part? It's vegan too! With simple ingredients and an easy recipe, you'll be enjoying a slice of this cake in no time. So, grab your large mixing bowl and let's get started.
Prep Time 20 minutes
Cook Time 19 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12


For the Cake:

  • 1 cup gluten-free flour blend with xanthan gum
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ? teaspoon ground cloves
  • 2 room temperature eggs
  • ? cup granulated sugar
  • ½ cup coconut oil
  • 1 cup canned pumpkin puree
  • 1 tsp vanilla

For the Vegan Cream Cheese Frosting:

  • 4 oz dairy-free cream cheese room temperature
  • 5 tbsp dairy-free butter softened
  • 1 tsp vanilla extract
  • 1 ½ cups Powdered Sugar


  • 1/2 cup chopped pecans


  • Preheat your oven to 350°F and grease a 9x13-inch cake pan. You can also use an 8x11 inch baking pan.
  • In a large mixing bowl, mix together the wet ingredients: eggs, sugar, oil, pumpkin puree and vanilla. Stir until combined.
  • In a separate bowl, whisk together the dry ingredients: gluten-free flour, baking powder, salt, cinnamon, nutmeg and gloves. Gradually add the dry ingredients to the wet ingredients, mixing until a smooth cake batter forms. I used a whisk but you can also use a hand mixer or stand mixer.
  • Pour the cake batter into the prepared cake pan.
  • Bake in the preheated oven for approximately 25, or until a toothpick inserted into the center of the cake comes out clean.
  • While the cake is cooling on a wire rack, prepare the vegan cream cheese frosting. In a mixing bowl, beat the dairy-free cream cheese, softened dairy-free butter until smooth and creamy. Slowly add the powdered sugar and finally the vanilla extract.
  • For best results, wait until the cake has cooled completely, spread the vegan cream cheese frosting evenly over the top.
  • Although not a part of the original recipe, you can sprinkle some chopped pecans over the top of the cake.
  • Slice, serve, and enjoy your homemade gluten-free, dairy-free, vegan pumpkin spice cake! Perfect for pumpkin lovers and dessert enthusiasts alike.


I used Bob's Red Mill for the gluten-free flour blend and Violife for the dairy-free cream cheese. You can use canola oil instead of coconut oil, but we like using coconut oil as the healthier option.  You can also use regular butter if tolerated.
Keyword baking, breakfast, cake, cream cheese, pumpkin

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