A moist and decadent Vegan Pumpkin Cake with warm spices.
Here’s my last pumpkin based baked dish for Bake-a-thon — a vegan Pumpkin cake. This cake was moist, decadent and absolutely delicious. The addition of warm spices like ground cinnamon, dry ginger and ground allspice makes this cake very addictive.Recipe for the cake is from ‘King Arthur Flour Whole Grains Baking‘ cookbook. Original recipe was for a 2 layer pumpkin cake and had 4 eggs in them. I halved the recipe to make just 1 layer 8″ cake and used egg replacer instead of the eggs. The cake turned out very moist and I loved the addition of warm fall spices in there.
Best part of this cake is that it is made with 100% whole grains. It has wholewheat flour and whole barley flour in it. Barley flour gives the cake a light texture. If you don’t have it on hand substitute with all purpose flour.
Original recipe also had cream cheese frosting. But I used a simple whipped cream frosting using coconut cream that is flavored with ground cinnamon. For a non-vegan version, you can use heavy whipping cream instead. I was surprised how much the kids liked this pumpkin cake especially my daughter. She said she wanted this for snack every single day. May be I will make the original double layer cake for the kids one day. It will definitely make for a delicious dessert.