Vegan Pumpkin Cake
This easy pumpkin is perfect for the autumn season, and it's so simple to make. Top it with your favorite dairy free whip, frosting, or eat it plain, as-is.
Ingredients
- 1 ½ tablespoons pumpkin spice or 1 tablespoon cinnamon, ½ teaspoon each of ginger, allspice, and nutmeg
- 2 ½ cups flour
- 1 ¾ cup sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 15 oz can pure pumpkin puree
- ½ cup applesauce
- ½ cup oil I used vegetable, but canola or coconut will work
- 1 teaspoon vanilla extract
- ½ cup water
Instructions
- Spray or grease a 9 x 13 inch baking dish, and preheat your oven to 350°F.
- In a large bowl, whisk together your dry ingredients.
- In a separate bowl, whisk together the wet ingredients.
- Slowly add the wet ingredients to the dry, mixing only until combined. Don’t overmix, or you’ll get a tough cake.
- Pour your batter in to your prepared dish and bake for about 45 minutes, or until a tester comes out of the middle of the cake clean.
- Top with your favorite vegan frosting, homemade coconut whip, a store bought frosting, or just have it sprinkled with a bit of powdered sugar and some cinnamon.
Nutrition
Calories: 310kcalCarbohydrates: 54gProtein: 3gFat: 10gSaturated Fat: 1gSodium: 324mgPotassium: 113mgFiber: 2gSugar: 31gVitamin A: 5515IUVitamin C: 2mgCalcium: 38mgIron: 2mg
Tried this recipe?Let us know how it was!