Vegan Pumpkin Cake
"This is a delicious snack or tea cake."
photo by funstorytimes
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Serves:
-
16
ingredients
- 1 cup brown sugar
- 1⁄2 cup vegetable oil
- 1⁄2 cup maple syrup
- 1 teaspoon vanilla extract
- 2 1⁄2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ground cloves
- 1⁄2 teaspoon ginger
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon salt
- 1 (15 ounce) can pumpkin (or 2 cups fresh pumpkin cooked and mashed)
directions
- Preheat oven to 375°F.
- Grease an 8x8 baking pan. Line the bottom with parchment paper.
- Place sugar, oil, syrup and vanilla in a large mixing bowl. Whisk until sugar is dissolved.
- In a separate bowl, sift together the flour, spices and salt.
- In small alternating portions, add the flour mixture and pumpkin to the liquid ingredients. Begin and end with the flour mixture.
- Spread the batter into the prepared pan.
- Bake 55 minutes to an hour.
Questions & Replies
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Reviews
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I divided it into two 8in round pans and baked it for 40min and it turned out great! I layered the cakes and made a maple vegan buttercream for in between the layers and to cover it with
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Absolutely divine. I would recommend doubling the amount of ginger in the recipe to add a bit more zing. It comes out like Jamaican Ginger Cake. Delish! -
First made it in 2018, now 2021, still making it still magical! Foolproof recipe. Always works out. Made it in a bundt pan. Would have uploaded a photo but photos only via Facebook and I'm not on Facebook Thanks -
this recipe is awesome been making it for years now every holiday.. i use real pie pumpkins tho & run them thru the processor & i also put vegan chocolate chips (Enjoy Life brand) in the mix & for added health i put about 3 T of flax meal in the dry stuff & 2 T almond milk in the wet ingrd to make up for adding in the flax.. comes out great everytime... I don't frost it ever cause in my book it stands alone the way it is... -
This cake turned out great. Definitely going to make this again.
Tweaks
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Thanks for posting such an amazing recipe. There are very few recipes that turn out spectacular at the first attempt. This is one of them. I used liquid jaggery in place of maple syrup(also called Joni Bella in Kannada-a by product of manufacturing sugar from sugarcane). I adjusted the spice mix to taste, included cardamom. Fresh pumpkin puree came to only 1.5 cups so I added coconut milk to make it two cups. I added 2tsps of white vinegar (inspired by NYT Banana vegan cake) Inspired by other comments, I squeezed in some grated ginger juice and added roughly chopped bits of vegan chocolate and dried cranberries. Will surely make it again an again. Got a medium sized Bundt and two mini loaves and they were baked in about half an hour.
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I added some pecans and cranberries that I soaked in hot water for a few minutes.
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This is a very good recipe -
RECIPE SUBMITTED BY
Although I am a US citizen, I have spent most of my adult life living outside of the States. I've raised my family all over the world - and I have to say that my four kids are pretty terrific!
I am always looking for recipes that only call for basic ingredients. Because I don't live in the US, I often can't find packages or this, or jars and cans of that, even certain spices can be tricky.
My favorite cookbooks are the New Joy of Cooking, and anything by Nigela Lawson.
My passions are cooking and eating - big surprise there.
I have no pet peeves, I don't keep any peeves around long enough to make them into pets.
I especially love baking, but I'm trying to get away from that - the carbs are starting to stick to my hips a little too easily.
I took a Sushi making course recently. It was a lot of fun; I now know that I need to GO OUT for Sushi, not make it myself.
