Jaded Issue #26

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To be honest, I’ve never had much of a sweet tooth. I’m usually the person who takes one bite of dessert and feels totally content. But every once in a while, I come across a recipe that’s simple, nourishing in its own way, and just sweet to the soul—and then suddenly I’m making it on repeat.

If you’re searching for an easy, gluten-free cake to bring to Thanksgiving or any cozy gathering this season… this one is yours.

And real talk: one thing that always bothers me about online recipes is how perfect every photo looks. You follow the directions and your cake comes out delicious—but maybe not picture-perfect—and then the comparison spiral starts. I get it. So I’m showing you my real-life, unedited photos of this cake. It’s imperfect, rustic, cozy, and SO tasty. That’s the energy we’re bringing into holiday baking this year.

Recipe inspired by Calla Clean Eats 🤍

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Ingredients

For the cake

• 1 egg
• 1 cup brown sugar
• 1 cup pumpkin purée
• 1/4 cup oil (avocado or coconut works well)
• 1 tsp vanilla extract
• 1 cup gluten-free 1:1 flour
• 1 tbsp pumpkin pie spice
• 1/4 tsp sea salt
• 1 tsp baking soda

For the maple cream cheese frosting

• 1/2 cup softened cream cheese (vegan or regular)
• 2 tbsp softened butter (vegan or regular)
• 2 tbsp maple syrup
• 1.5 cups powdered sugar
• 1/4 tsp pumpkin pie spice

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Instructions

1. Preheat your oven to 350°F. Line an 8×8 baking dish with parchment paper so the cake lifts out easily.
2. In a mixing bowl, whisk the egg and brown sugar until the mixture becomes light, fluffy, and airy.
3. Add the pumpkin purée, oil, and vanilla, and mix again until smooth and well combined.
4. Gently fold in the flour, pumpkin pie spice, sea salt, and baking soda. Stir just until everything comes together—don’t overmix.
5. Pour the batter into your prepared dish, smoothing out the top with a spatula. Bake for 28–30 minutes, or until a toothpick comes out mostly clean.
6. Let the cake cool completely before frosting.
7. Meanwhile, prepare the frosting: beat together the cream cheese and butter until smooth. Add the maple syrup and pumpkin pie spice, then slowly incorporate the powdered sugar until the frosting is creamy and spreadable.
8. Once the cake is fully cooled, frost generously, sprinkle a little cinnamon on top if you’d like, and serve.

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A Note from Me to You

Your cake doesn’t need to be perfect to be wonderful. It just needs to taste good and bring a little joy into your kitchen. This one checks both boxes.

xoxo, Olivia Jade