Vegan Gluten Free Pumpkin Bread (+ Cream Cheese Frosting)

Name: Vegan Gluten Free Pumpkin Bread (+ Cream Cheese Frosting)
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 2 x 400g tins chickpeas (drained and rinsed until no frothy bubbles remain (approx 480g drained weight in total)); 200 g pumpkin puree; 80 g coconut oil (melted); 1 tbsp vanilla extract (approx 15g); 275 g coconut sugar; 200 g oat flour (gluten free); 2 tsp cinnamon (ground); 1/2 tsp nutmeg (ground); 1/2 tsp ginger (ground); 1/8 tsp allspice (ground); 2 tsp baking powder; 1/2 tsp bicarbonate of soda; 1/4 tsp salt; 150 g vegan cream cheese (gluten free); 1 tbsp maple syrup (approx 20g); 1 tsp vanilla; 3/4 tsp cinnamon (ground)

September 15, 2025

A sliced and frosted vegan gluten free pumpkin bread cake on a table top surrounded by mini pumpkins

This post may contain affiliate links. Learn more.

Jump to Recipe Print Recipe

This vegan gluten free pumpkin bread is moist, lightly spiced, and topped with a creamy cinnamon cream cheese frosting. Made with a secret ingredient for added fibre and 7g of protein per slice, this wholesome pumpkin cake recipe is refined sugar free and packed with autumnal flavours.

There’s something so comforting about a slice of spiced pumpkin cake on an autumnal day. Served with a hot cup of tea in front of a lit fire… perfection.

This vegan gluten-free pumpkin bread ticks all the boxes. It’s moist, hearty and delicious, with a delicate orange colour and warming pumpkin-spice flavour.

Topped with a silky smooth cinnamon cream cheese frosting, it’s a recipe that feels indulgent while being made with nourishing, wholesome ingredients.

This isn’t your average pumpkin bread either – there’s a secret ingredient that makes it extra special. Chickpeas! They blend seamlessly into the cake batter (you’d never know they were there) but add fibre, plant-based protein, and a lovely moist texture… without any chickpea flavour.

This recipe was a happy accident when I was testing ‘pumpkin chickpea blondies’ and instead, created a seriously delicious cake! Who knew you could make a cake out of chickpeas?!

Thanks to the chickpeas, each slice of this gluten free pumpkin cake delivers 7g of protein and is naturally sweetened with coconut sugar and maple syrup, keeping it refined sugar free without skimping on flavour.

Quick links:

Slices of pumpkin bread on a chopping board

Here are some more vegan recipes for autumn/fall that I think you’ll love:

This 1-Bowl Pumpkin Banana Bread and our Fluffy Pumpkin Pancakes are two delicious sweet treats with the most beautiful colour
Got a glut of apples? Try making our Apple Cinnamon Rolls (complete with vegan caramel sauce!) or our popular 4 Ingredient Apple Crumble
Our Hot Chocolate with Oat Milk recipe is the perfect cosy treat for a cold and rainy autumn evening.

Fancy an extra protein bump? Serve this Pumpkin Bread with our Cinnamon Tofu Icing!

Why you’ll love this Vegan Gluten Free Pumpkin Bread

Wholesome and protein-rich. Thanks to chickpeas, each slice contains 7g of plant-based protein plus extra fibre, making it more filling than your average pumpkin loaf.

Deliciously spiced. The delicate pumpkin flavour is enhanced with a classic ‘pumpkin spice’ blend of cinnamon, nutmeg, ginger and allspice.

Refined sugar free. Sweetened naturally with coconut sugar and maple syrup, both of which add flavour as well as sweetness, without relying on refined sugars.

Bakery-style frosting. The vegan cream cheese frosting elevates this pumpkin bread from loaf to dessert (but it’s just as lovely without, if you prefer).

How to make this Vegan Gluten Free Pumpkin Bread

Ingredients

Here are the ingredients you’ll need to make this pumpkin cake with cinnamon cream cheese frosting:

Pumpkin puree. Unsweetened.

Chickpeas. From a can – drained and rinsed until no frothy bubbles remain.

Coconut oil. Melted and cooled.

Vanilla extract.

Coconut sugar.

Oat flour. Certified gluten free, if needed.

Spices. Cinnamon, nutmeg, ginger and allspice.

Baking powder, bicarbonate of soda and salt.

Vegan cream cheese. Certified gluten free, if needed.

Maple syrup.

A labelled image of the ingredients needed to make vegan gluten free pumpkin bread

Substitutions and Variations

Sugar swap? If you don’t have coconut sugar on hand, the best swap in this recipe is soft light brown sugar, but I’d recommend reducing the sugar content by 10% (i.e. to about 250g) because brown sugar tends to be slightly sweeter than coconut sugar.

Flour swap? You could possibly swap the oat flour for gluten free plain flour (gluten free all purpose flour), however, we have not tested it in this recipe.

Oat flour adds flavour and helps to keep the loaf moist, whereas gluten free plain flour can absorb more liquid (plus gluten-free flours vary considerably). To avoid a dry loaf, add a little less flour than the recipe calls for (approx 20g less) and if the batter feels dry or too thick, add a little more pumpkin puree.

Equipment

You’ll need the following for this gluten free pumpkin cake recipe:

A food processor
A 2lb loaf tin. The pan we used measures approx 23cm x 13cm (9” x 5”).
An electric hand whisk (or a wooden spoon and a strong arm!)

Alternatively, you could use a 20cm (8”) square baking tin with a removable base. In our tests, the cook time was less in this type of pan (approx 40-45 mins).

Step-By-Step Instructions

Here is a basic summary of the steps involved in this pumpkin bread recipe. Make sure to head to the recipe card below for the full recipe and detailed instructions!

MAKE THE CAKE

STEP 1. Use a food processor to blend the wet ingredients together (chickpeas, pumpkin, coconut oil and vanilla) until smooth.

Tip: Scrape down the sides of the food processor a few times to make sure that no whole chickpeas remain.

Pumpkin, chickpeas, vanilla and coconut oil being blended in a food processor

STEP 2. Stir together the dry ingredients in a large bowl (sugar, flour, spices, baking powder, bicarb and salt).

STEP 3. Stir the wet ingredients into the dry ingredients until smooth and combined.

Pumpkin cake batter in a mixing bowl being stirred together

STEP 4. Transfer the pumpkin bread batter to a lined 2lb loaf tin and smooth out the top.

STEP 5. Bake for 45-50 minutes until a skewer or knife inserted into the centre comes out clean.

STEP 6. Once baked, cool in the tin for 30 minutes before transferring to a cooling rack to cool fully.

A vegan pumpkin loaf cake in a baking pan

MAKE THE CREAM CHEESE FROSTING

STEP 7. Add the frosting ingredients to a medium bowl.

STEP 8. Blend until smooth using a electric hand whisk.

Tip: You can use a wooden spoon if you don’t have a mixer, just beat thoroughly until the frosting is smooth and combined – it’ll be easier to do this if you bring the cream cheese out of the fridge 15 minutes beforehand.

Vegan cinnamon cream cheese being mixed in a bowl

How to Serve

At room temperature. This cake is best served at room temperature. If serving it freshly made, add the frosting on serving. If you’ve got leftover cake that has already been iced/frosted, bring the slices you want to serve out of the fridge 15 minutes before serving.

This vegan gluten free pumpkin bread is wonderfully versatile, so you can enjoy it in a few different ways:

A cosy treat. Cut a slice in half and serve it with a cup of tea or coffee on a chilly afternoon.
A deliciously dressed-up dessert. Serve a slice warm with a dollop of cinnamon cream cheese frosting, a sprinkle of chopped nuts and a drizzle of vegan caramel sauce.
On-the-go. Cut one of the unfrosted cake slices in half, wrap it in aluminum foil or eco cling film and add it to a lunchbox for the perfect wholesome and protein-rich treat or post-workout snack. My daughter loves to take this nut-free pumpkin cake to school!

How to Store

Storing unfrosted cake:

To refrigerate. Store the unfrosted cake in an airtight container at room temperature for up to 2-3 days.
To freeze. Freeze unfrosted cake slices in an airtight container for up to 3 months. Defrost at room temperature before adding frosting and serving.

Note: I like to put non-stick baking paper in between the slices to stop them from sticking together once frozen.

Storing frosted cake. Store any frosted cake in an airtight container in the fridge for up to 3 days. Ideally, bring the cake to room temperature before serving for optimal enjoyment.

Success Tips

Blend the chickpeas REALLY well. Blend the wet ingredients (chickpeas, pumpkin puree, oil and vanilla) for around 3-5 minutes in the food processor. Scrape down the sides several times and re-blend to make sure the mixture is a silky puree with no whole chickpeas remaining. Whole chickpeas can affect the loaf’s texture and look.

Use a scale. With baking, we always recommend using a scale for the best results. For example, too much flour in this gluten free pumpkin cake recipe could make the loaf dry, but the right amount keeps it moist and tender.

Don’t skip the spices. The beautiful spices are what give this loaf it’s warm, seasonal flavour, so be sure to include them!

Cool the cake fully before frosting. We recommend frosting the cake on serving, since the cake is at its best at room temperature, but if you do frost it in advance, make sure the cake is fully cooled, otherwise the frosting could melt and slide off.

Serve at room temperature. If stored in the fridge, let the loaf come back to room temperature (approx 15 minutes) before serving, for the best soft texture.

Slices of gluten free pumpkin cake on a chopping board, topped with cinnamon cream cheese

FAQs

Can you taste the chickpeas in this pumpkin bread?

No, not at all! Chickpeas have a mild flavour, and any flavour is hidden by the warming pumpkin pie spices.

Is this a healthy pumpkin bread?

It’s healthier than traditional pumpkin cake since it uses unrefined sugars, adds plant protein and fibre, and is naturally gluten-free. That said, it’s still a sweet treat, rather than a low-sugar bread.

Do I have to add the frosting?

No – the loaf is delicious on it’s own and perfect for everyday snacking. We almost always enjoy it unfrosted at home. The frosting makes it more of a dessert-style cake, so you can choose depending on the occasion.

What is the texture like?

It’s moist, rustic and hearty rather than a light and fluffy sponge cake (perfect for fall and winter in our opinion!)

Can I freeze the loaf?

Yes! Freeze unfrosted slices in an airtight container for up to 3 months. Defrost at room temperature before adding frosting and serving. I like to put non-stick baking paper in between the slices to stop them from sticking together once frozen.

More delicious vegan treats to try

I hope you LOVE this recipe for vegan gluten free pumpkin bread! Please share this recipe with someone you think will love it because it’s our goal to encourage as many people as possible to try plant based eating.

Also, don’t forget to tag @aveganvisit on social media when you make this recipe. I absolutely love seeing your re-creations! Enjoy 🙂 x

If you make this recipe, please leave a comment and star rating below – this provides helpful feedback to both me and other readers. If you want more delicious vegan recipes be sure to subscribe to the A Vegan Visit newsletter. We’d also love for you to join the AVV community on Youtube, TikTok, Instagram, Pinterest and Facebook.