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.
For Pumpkin Cake:
- ¾ cup White Wholewheat flour
- ½ cup Whole Barley flour (sub with all purpose flour)
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp Ground Cinnamon
- ½ tsp Ground Ginger
- ¼ tsp Ground Nutmeg
- 1/8 tsp Ground Allspice
- ¾ cup Light or brown Sugar, packed
- ½ cup vegetable oil
- 2 tbsp Egg replacer powder whisked in 6tbsp water (or 2 large eggs)
- 1 cup Pumpkin puree
For the Coconut Whipped Cream Frosting:
- ¾ cup Coconut cream, chilled Use Heavy Whipping Cream as non-vegan substitute
- 3 tbsp Confectioners Sugar
- ½ tsp Ground Cinnamon
Make the Cake:
- Preheat the oven to 350°F. Grease a 8" round cake pan and line the bottom with parchment paper.
- Whisk together the flours, baking powder, baking soda, salt and spices in a mixing bowl.
- In another large bowl, combine the brown sugar, oil and mix until combined. Next add the egg replacer mixer (or eggs) and whisk until evenly combined.
- Stir in the pumpkin and mix well.
- Finally add the dry ingredients and mix until well combined. Pour into the prepared pan and bake for 30~35 minutes or until a cake tester inserted into the center comes out clean.
- Remove the cake from the oven and let cool for 5 minutes before turning it on to the wire rack. Cool completely before frosting.
Make the Frosting:
- Whip the cream along with sugar and ground cinnamon until stiff peaks form.
- Generously frost the cake with the spiced whipped cream. Enjoy!!