Description
A delightful vegan cake celebrating the flavors of fall, made with pumpkin puree and warm spices.
Ingredients
Scale
- 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