why make this recipe
Vegan Pumpkin Spice Cake is a delightful treat that celebrates the flavors of fall. This cake is easy to make and perfect for any occasion, from family gatherings to holiday parties. With pumpkin puree and warm spices, it brings comfort and joy. Plus, it’s friendly for those who follow a vegan diet!
how to make Vegan Pumpkin Spice Cake
Ingredients:
- 2 cups all-purpose flour
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1/2 cup vegetable oil
- 1 cup almond milk
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another bowl, mix the pumpkin puree, brown sugar, vegetable oil, and almond milk until it’s smooth.
- Combine the wet ingredients with the dry ingredients. Stir until just mixed.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool before serving.
how to serve Vegan Pumpkin Spice Cake
Serve the Vegan Pumpkin Spice Cake at room temperature. You can add a sprinkle of powdered sugar on top for a nice touch. It also pairs well with vegan whipped cream or a scoop of dairy-free ice cream.
how to store Vegan Pumpkin Spice Cake
Store the Vegan Pumpkin Spice Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for about a week or freeze it for up to three months.
tips to make Vegan Pumpkin Spice Cake
- Make sure to measure your ingredients accurately for the best results.
- Don’t overmix the batter; stirring until just combined helps keep the cake light and fluffy.
- You can add nuts or chocolate chips for extra flavor if you like.
variation
Feel free to add in some raisins or chopped walnuts for a delicious twist. You can also use different spices like ginger or allspice if you prefer.
FAQs
1. Can I substitute the almond milk?
Yes, you can use any plant-based milk, such as soy milk or oat milk.
2. Is there a gluten-free option?
Yes, you can use a gluten-free all-purpose flour blend instead of regular flour.
3. Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure to cook and puree it until smooth before using it in the recipe.
Vegan Pumpkin Spice Cake
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
A delightful vegan cake celebrating the flavors of fall, made with pumpkin puree and warm spices.
Ingredients
- 2 cups all-purpose flour
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1/2 cup vegetable oil
- 1 cup almond milk
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another bowl, mix the pumpkin puree, brown sugar, vegetable oil, and almond milk until smooth.
- Combine the wet ingredients with the dry ingredients. Stir until just mixed.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool before serving.
Notes
Serve at room temperature; pairs well with vegan whipped cream or dairy-free ice cream. Store in an airtight container for up to three days at room temperature.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 12g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
