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Pumpkin Cake with Vanilla Frosting - Stock Your Freezer

Pumpkin Cake with Vanilla Frosting - Stock Your Freezer

Shock and awe is a common response when people eat this and then find out it's both gluten-free AND vegan! Yup, it's that good! We changed up our recipe and this is also nut-free now!

Each serving includes 2 slices.

dairy free icon egg free icon nut free icon gluten free icon pescetarian icon vegatarian icon

Ingredients: Pumpkin, sugar, gluten free flour (sweet rice flour, whole grain brown rice flour, sweet white sorghum flour, potato starch, tapioca flour, and xanthan gum), egg replacer (potato starch, tapioca flour, baking soda, psyllium husk fiber), baking powder, baking soda, salt, cinnamon, canola, Frosting (palm, canola, soybean, flaxseed, salt, pea protein isolate, sunflower lechithin, non gmo olive oil canola blend , lactic acid, annatto extract)

Serving Size: 2 slices

Eat Within: 5 days

Instructions: Keep refrigerated.

Notes: Enjoy!

$9.50

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