Vegan Pumpkin Cake with Cashew Cardamom Cream Cheese Frosting

Vegan Pumpkin Cake with Cashew Cardamom Cream Cheese Frosting

This cozy fall dessert is vegan, gluten free & refined sugar free, just like JEM Organics nut butters. It’s fluffy, moist and gets so much flavor from warming spices and JEM Organics Cashew Cardamom Almond Butter. The frosting is the perfect amount of creamy, tangy and sweet. Enjoy it with a warm cup of tea or a glass of your favorite plant milk!

Vegan Pumpkin Cake with Cashew Cardamom Cream Cheese Frosting Recipe by Vibing Vegans (@vibing_vegans)



  • 3/4 cup soy milk*
  • 1 tsp apple cider vinegar
  • 1 cup pumpkin puree
  • 2 Tbsp JEM Cashew Cardamom Almond Butter
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1.5 cups oat flour
  • 1/2 cup 1:1 Gluten Free flour mix
  • 1 cup coconut sugar
  • 1.5 tsp baking powder
  • 1 tsp baking soda
  • 1 Tbsp pumpkin pie spice
  • 1 tsp cinnamon 
  • Salt

Cashew Cardamom Cream Cheese


  1. Preheat the oven to 350 degrees.
  2. Make the buttermilk by mixing the soy milk and apple cider vinegar together. Let sit for 10 minutes. 
  3. Combine the dry ingredients in a mixing bowl.
  4. Add the vanilla, pumpkin puree, maple syrup and JEM to the buttermilk. Mix together.
  5. Pour the wet ingredients into the dry. Mix until combined.
  6. Spread out the batter into an 8x8 parchment lined baking dish.
  7. Bake for 30 minutes. 
  8. Make the cream cheese frosting by beating the ingredients together with a hand mixer.
  9. Place in the fridge until the cake has cooled and is ready to be iced!
  10. Ice the cake and enjoy with extra JEM Cashew Cardamom Almond Butter on top!

*Best to use soy milk to create a buttermilk, but if you don’t have it you can use another plant based milk. The cake might not come out as fluffy, but it will still be delicious!