Pumpkin & Cranberry Spice Cake (Vegan or Not)
photo by Lisa Clarice
- Ready In:
- 50mins
- Ingredients:
- 12
- Yields:
-
1 cake
ingredients
- 354.88 ml whole wheat pastry flour
- 157.80 ml sugar
- 7.39 ml baking powder
- 2.46 ml baking soda
- 2.46 ml salt
- 9.85 ml pumpkin spice (or Cinnamon or All Spice)
- 2.46 ml ginger
- 236.59 ml pumpkin (fresh or can)
- 59.14 ml orange juice
- 59.14 ml soymilk (or any non-dairy milk or reg. milk)
- 118.29 ml butter (melted, vegan butter like Earth Balance or reg. butter)
- 236.59 ml cranberries (fresh or frozen)
directions
- Preheat oven to 350 degrees. Grease two round baking pans.
- Combine pumpkin, spices, sugar, melted butter, soy milk and orange juice.
- Mix in flour, baking soda and powder, and salt.
- Cut cranberries in half and then add to mixture, mixing until well combined.
- Pour mixture into the two prepared baking pans and bake for approximately 35 minutes at 350 degrees.
- To make vegan buttercream frosting, mix 1 cup (1 stick) Earth Balance butter with 2 cups powdered sugar, 1/2 teaspoons vanilla, and 1/8 to 1/4 cup orange juice.
- Frost when cake is cool.
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RECIPE SUBMITTED BY
I live in Santa Cruz, California and I really love to bake. Over the last few years, I've focused my cooking and baking on using organic ingredients, less sugar, and whole wheat grains. What a fun transformation!
I am also having a lot of fun turning my recipes into true "vegan" options, which often means healthier baking and cooking! I am not vegan, but I love offering the option.
Give my recipes a try and let me know what you think. Thanks!