Vegan Pumpkin Walnut Cake
- Ready In:
- 50mins
- Ingredients:
- 14
- Yields:
-
1 9 inch cake
- Serves:
- 9
ingredients
- 1 3⁄4 cups cake flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3⁄4 teaspoon ground ginger
- 1⁄4 teaspoon nutmeg
- 1⁄2 teaspoon salt
- vegan egg replacer powder for 2 egg
- 3⁄4 cup light brown sugar
- 1⁄2 cup vegetable oil
- 3⁄4 cup granulated sugar
- 1 cup pumpkin puree
- 1⁄3 cup soymilk
- 1 teaspoon vanilla
- 3⁄4 cup walnuts, chopped coarsely
directions
- Position a rack in the center of the oven. Preheat to 350°F Grease and flour inside of a 9 inch square baking pan.
- Sift together the flour, baking soda, cinnamon, ginger, nutmet, and salt into a bowl. Whisk to combine well, and set aside.
- In the bowl of an electric mixer with the whisk attachment, beat egg replacer and sugars at low speed about 2 minutes until pale. Add oil, pumpkin, milk, and vanilla and mix until blended.
- Add flour mixture at low speed in three additions, mixing just until blended. Remove bowl from mixer and stir in walnuts. Pour into pan and smooth top.
- Bake for 30 minutes, until a toothpick inserted in center comes out clean. Cool cake in pan on a wire rack.
- To serve, cut into squares; may frost with vanilla frosting if desired.
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RECIPE SUBMITTED BY
I have been Vegan since I was 3 years old, when my parents decided to change their diet. I was chronically ill with ear infections, and remember waking up screaming from the pain. I also had brittle bones, something like Osteogenesis Imperfecta, and by the time I was 3 had broken two bones. The doctor said this is the way it would be until I hit puberty. Well, when we became vegan, my ear infections and brittle bones disappeared. I have since been bucked off horses, fallen out of trees, jumped off barn roofs, and never broken a bone since! I have had only one ear infection in 27 years since becoming Vegan. I did my first cooking class at age 8 and wrote a cookbook with my mother, Vicki Griffin, called "Guilt Free Gourmet", and am raising two toddlers who love tofu and organic salads!