Ingredients
Scale
- 1 ½ cups organic pumpkin puree
- 2 cups all-purpose flour
- 1 cup coconut sugar or brown sugar
- 1/2 cup almond milk or other plant-based milk
- 1/3 cup vegetable oil or melted coconut oil
- 1/4 cup maple syrup or agave nectar
- 3 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- Pinch of salt
Instructions
- In a large mixing bowl, combine pumpkin puree, almond milk, vegetable oil, and maple syrup. Whisk until smooth.
- In a separate bowl, sift together flour, coconut sugar, baking powder, baking soda, spices, and salt.
- Add the dry mixture gradually to the wet ingredients, stirring gently until just combined. Avoid overmixing.
- Preheat oven to 350°F (175°C). Grease cake pans or line with parchment paper. Divide batter evenly between pans.
- Bake for 25-30 minutes, until a toothpick comes out clean. Cool in pans 10 minutes, then transfer to wire racks to cool completely.
Notes
- For extra flavor, add a teaspoon of vanilla extract or vegan frosting.
- Use high-quality spices for a rich taste.
- Ensure ingredients are gluten-free if needed.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan/Fall/Autumn
- Diet: Vegan
Nutrition
- Serving Size: 1 slice (about 1/8th of cake)
- Calories: 215 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg