Description
A delightful and moist vegan cake featuring the warm flavors of pumpkin and classic autumn spices, perfect for fall gatherings.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 cup almond milk
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- In a large bowl, combine the pumpkin puree, sugar, vegetable oil, and almond milk. Mix until smooth.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet mixture and stir gently until just combined. Add the vanilla extract and mix just enough to combine.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick comes out clean.
- Allow the cake to cool in the pan for a few minutes, then transfer it to a wire rack to cool completely before serving.
Notes
For added flavor, consider folding in chopped nuts or raisins. Top with vegan cream cheese frosting for a decadent dessert.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg