Pumpkin Cake
A moist and decadent Vegan Pumpkin Cake with warm spices. It is great as an afternoon snack or all dressed up for a celebration.
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Ingredients
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
- ⅛ 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
Instructions
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.
Assemble:
- Generously frost the cake with the spiced whipped cream. Enjoy!!
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