Vegan Pumpkin Walnut Cake

"Vegan Pumpkin Cake--it's the best!"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
50mins
Ingredients:
14
Yields:
1 9 inch cake
Serves:
9
Advertisement

ingredients

Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I made this at Thanksgiving for my vegan niece and her hubby. It was wonderful! It had no "veganism" that anyone could turn up their nose at! I'm making it again this weekend not because it's vegan, but because it's so good (and I have a box of egg substitute I need to use!)
     
Advertisement

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!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes