Description
This Irresistible Vegan Pumpkin Spice Cake is a moist and flavorful fall dessert. It combines the warm spices of cinnamon, nutmeg, and ginger with pumpkin puree for a delightful treat perfect for gatherings or cozy evenings.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 ¾ cups all-purpose flour
- 1 cup brown sugar
- 1 tsp baking powder
- ½ cup coconut oil, melted
- 1 cup almond milk
- 2 tsp cinnamon
- 1 tsp nutmeg
- ½ tsp ginger
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a large bowl, whisk together flour, brown sugar, baking powder, cinnamon, nutmeg, and ginger.
- In another bowl, mix pumpkin puree, melted coconut oil, and almond milk until smooth.
- Combine wet ingredients into the dry ingredients and fold gently until just mixed.
- Pour batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool for ten minutes in the pan before transferring to a wire rack.
Notes
- For best flavor, allow pumpkin puree to come to room temperature before mixing.
- Don’t skip the spices; they make this cake sing!
- Always check for doneness by inserting a toothpick; it should come out clean.
- Store leftover cake in an airtight container at room temperature for up to three days or refrigerate for up to a week.
- Warm individual slices in the microwave for about 10-15 seconds for a freshly baked taste.
- Feel free to swap almond milk for oat milk or add walnuts or pecans for crunch.
- A dash of maple syrup can enhance sweetness, while chocolate chips add indulgence.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 12g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg