Vegan Pumpkin Spice Cake Recipe
Introduction
This Vegan Pumpkin Spice Cake is a moist, flavorful treat perfect for autumn or any time you crave warm spices and pumpkin goodness. Made without eggs or dairy, it’s easy to prepare and sure to satisfy both vegans and non-vegans alike.
Ingredients
- 2 cups all-purpose flour
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1/2 cup vegetable oil
- 1 cup almond milk
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan to prevent sticking.
- Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until evenly combined.
- Step 3: In a separate bowl, mix the pumpkin puree, brown sugar, vegetable oil, and almond milk until smooth.
- Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing for a tender texture.
- Step 5: Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Step 6: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Step 7: Let the cake cool completely in the pan before removing and serving.
Tips & Variations
- For extra moisture and a nutty flavor, substitute half the vegetable oil with melted coconut oil.
- Add 1/2 cup chopped nuts or vegan chocolate chips for added texture.
- Use maple syrup instead of brown sugar for a richer sweetness and slight caramel flavor.
- Top the cake with vegan cream cheese frosting or a dusting of powdered sugar for extra indulgence.
Storage
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. To keep it fresh longer, wrap tightly and freeze for up to 2 months. Reheat slices gently in the microwave or enjoy chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin instead of fresh pumpkin puree?
Yes, canned pumpkin puree works perfectly and is a convenient option that maintains great flavor and moisture.
Is almond milk necessary or can I use other plant-based milks?
You can use any plant-based milk such as soy, oat, or coconut milk; just choose an unsweetened variety to maintain the right balance of sweetness.
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Vegan Pumpkin Spice Cake Recipe
- Total Time: 55-60 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
This vegan pumpkin spice cake is a moist, flavorful dessert perfect for fall and holiday seasons. Made with pumpkin puree and warm spices like cinnamon, nutmeg, and cloves, this easy-to-make cake uses simple plant-based ingredients to offer a delicious treat without eggs or dairy.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1/2 cup vegetable oil
- 1 cup almond milk
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan to prevent the cake from sticking.
- Mix Dry Ingredients: In a large bowl, whisk together all the dry ingredients including the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until well combined.
- Combine Wet Ingredients: In a separate bowl, mix pumpkin puree, brown sugar, vegetable oil, and almond milk until the mixture is smooth and evenly blended.
- Combine Wet & Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients and stir gently until just combined. Avoid overmixing to keep the cake tender.
- Pour Batter into Pan: Transfer the batter into the prepared cake pan, smoothing the top with a spatula for an even surface.
- Bake: Place the pan in the oven and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean, ensuring the cake is fully cooked.
- Cool and Serve: Remove the cake from the oven and let it cool completely in the pan before slicing and serving to ensure the texture sets well.
Notes
- Ensure pumpkin puree is pure and unsweetened for best flavor balance.
- Almond milk can be substituted with any other plant-based milk such as soy or oat milk.
- To add extra texture, consider folding in 1/2 cup chopped nuts or vegan chocolate chips before baking.
- Storage: Keep the cake covered at room temperature for up to 3 days or refrigerate for up to 5 days.
- This cake can be enjoyed plain or topped with vegan frosting or whipped coconut cream for a special touch.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: vegan pumpkin spice cake, vegan cake, pumpkin dessert, dairy free cake, plant-based dessert, autumn cake, holiday baking
