Vegan Pumpkin Cake
Posted by Toby G
All-Purpose Flour, Cinnamon, Baking Powder, Vegetable Oil, Sugar, Almond Milk, Ginger, Applesauce, Nutmeg, Vanilla Extract, Ground Cloves, Pumpkin Puree, Salt
Perfect for Vegans, a Plant-Based Ingredient Jerky Packed with Protein and Flavor
Perfect for Vegans, a Plant-Based Ingredient Jerky Packed with Protein and Flavor
Vegan Pumpkin Cake Recipe
This moist, fluffy vegan pumpkin cake is bursting with pumpkin spice flavor. It's ideal for fall and Thanksgiving gatherings, or whenever you want a tasty and simple vegan dessert.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon cinnamon (ground)
- 1 tbsp baking powder
- 1/4 cup vegetable oil
- 1 cup sugar
- 1/2 cup almond milk
- 1/2 tsp ground ginger
- 1/2 cup applesauce (unsweetened)
- 1/2 tsp ground nutmeg
- 1 teaspoon vanilla extract
- 1/4 tsp ground cloves
- 1 cup pumpkin puree
- 1/2 tsp salt
Time Needed
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Grease a 9-inch (23-cm) round cake pan with cooking spray.
- Whisk together the flour, sugar, baking powder, cinnamon, nutmeg, ginger, cloves, and salt in a large mixing bowl.
- Whisk together the pumpkin puree, applesauce, almond milk, vegetable oil, and vanilla extract in a separate mixing bowl.
- Stir together the wet and dry ingredients until well combined.
- Smooth the top with a spatula after pouring the batter into the prepared pan.
- Bake the cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
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