Vegan Pumpkin Cake
Vegan pumpkin cake is made with simple ingredients and easily comes together. This soft, moist cake is filled with fall flavor from the pumpkin puree, pumpkin pie spice, and warm cinnamon. It's then topped with a cream cheese frosting for a delicious holiday-worthy dessert.
Servings: 9 slices
Ingredients
Dry Ingredients
- 2 cups all-purpose flour sifted
- ⅔ cup cane sugar or coconut sugar, (see notes)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon Himalayan pink salt
- 2 teaspoon pumpkin spice
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1 cup pumpkin puree
- ½ cup non-dairy milk
- ¼ cup refined coconut oil melted
- 1 teaspoon vanilla extract
Optional Ingredients
- one batch vegan cashew cream cheese frosting
- or one batch vanilla frosting
Instructions
- Preheat your oven to 325ºF and oil an 11x7-inch or 9x9-inch baking dish.
- In a large bowl, mix the dry ingredients.2 cups all-purpose flour, ⅔ cup cane sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon Himalayan pink salt, 2 teaspoon pumpkin spice, 1 teaspoon ground cinnamon
- Pour the wet ingredients into the bowl of dry.
- Gently mix until the batter starts to come together. Then, use a spatula to gently fold the ingredients together until the batter is just combined with no dry flour patches. The batter will be thick.
- Spread the batter into the prepared baking dish.
- Bake at 325ºF for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool completely before frosting it.
- Store frosted cakes in the refrigerator for up to 5 days. Unfrosted cakes can be left at room temperature or placed in the fridge.
Notes
- The cane sugar can be replaced with any granulated sugar or coconut sugar. Keep in mind the coconut sugar will darken the color of the cake.
Also, I suggest powdering the sugar in a blender or equivalent for a softer cake texture, but it is not required. - The batter will be thick and airy after mixing. If it seems too thick add 1 to 2 Tablespoon more non-dairy milk.
- For a watery pumpkin puree, place it in a sieve to strain out the excess liquid, then measure.
Nutrition
Serving: 1slice | Calories: 179kcal | Carbohydrates: 39g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 192mg | Fiber: 1g | Sugar: 17g
