Description
Vegan Pumpkin Spice Cake is a delightful embodiment of fall, featuring a moist texture and warm spices that create the perfect cozy dessert. This vegan masterpiece is not only easy to make but also an inclusive treat that everyone can enjoy. Bursting with flavors of pumpkin, cinnamon, and nutmeg, it’s ideal for gatherings or as a sweet indulgence at any time. Enjoy a slice plain or elevate it with your favorite vegan frosting for an irresistible experience.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup aquafaba
- 1/3 cup melted coconut oil
- 3/4 cup brown sugar
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
Instructions
- Preheat the oven to 350°F (175°C) and grease two round cake pans.
- In a large bowl, mix pumpkin puree, aquafaba, and coconut oil until smooth.
- In another bowl, sift together flour, baking powder, brown sugar, cinnamon, nutmeg, and ginger.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Divide the batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes before transferring to wire racks.
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 170
- Sugar: 10g
- Sodium: 105mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: For added flavor, substitute half of the pumpkin puree with applesauce or add chopped nuts for crunch. Store leftovers in an airtight container at room temperature for up to three days.