Description
Indulge in the warmth of autumn with this Vegan Pumpkin Spice Cake, a moist and fluffy delight that combines rich pumpkin flavor with aromatic spices. Perfect for any occasion, this easy-to-make cake is not only a showstopper but also a versatile treat that can be enjoyed for breakfast or dessert. With its inviting aroma and vibrant orange hue, every bite feels like a cozy hug on a chilly day.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup canned pumpkin puree
- 1 cup brown sugar
- ½ cup maple syrup
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ cup non-dairy milk (almond or oat)
- ⅓ cup vegetable oil
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a mixing bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, and brown sugar until well combined.
- In another bowl, mix pumpkin puree, maple syrup, vegetable oil, and non-dairy milk until smooth.
- Pour the wet ingredients into the dry mix and gently fold until just combined.
- Pour batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack; serve with powdered sugar or vegan whipped cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 190
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: - For added texture, incorporate nuts or chocolate chips into the batter. - Substitute pumpkin puree with applesauce for a different flavor profile. - Store leftovers in an airtight container at room temperature for up to three days or refrigerate for one week.