Description
Vegan Pumpkin Spice Cake is a delightful autumn treat that combines the warm flavors of pumpkin and spices into a moist, fluffy cake. Perfect for cozy gatherings or as a sweet indulgence after dinner, this easy-to-make dessert will impress your guests and satisfy your cravings. With its stunning orange hue and rich taste, you'll be reaching for seconds in no time. Enjoy this plant-based masterpiece topped with vegan whipped cream or served plain for a simple yet delicious experience.
Ingredients
- 1 cup pumpkin puree (100% pure)
- 1 ½ cups all-purpose flour (or gluten-free blend)
- 1 cup brown sugar
- ⅓ cup coconut oil (melted)
- 1 cup almond milk (or any non-dairy milk)
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8-inch round baking pan with coconut oil or line it with parchment paper.
- In a large bowl, whisk together flour, baking soda, baking powder, brown sugar, pumpkin pie spice, and salt.
- In another bowl, mix pumpkin puree, melted coconut oil, almond milk, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined; do not overmix.
- Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for ten minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 12g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 8g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: - For added flavor, consider adding chocolate chips or nuts to the batter. - To make it gluten-free, use a gluten-free flour blend with xanthan gum. - Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to a week.