Delicious Vegan Pumpkin Cake Recipe for Fall Joy!
Are you ready to embrace the cozy flavors of fall with a sweet treat that’s both vegan and delicious? Look no further than my vegan pumpkin cake recipe! The rich flavors of pumpkin, cinnamon, nutmeg, ginger, and ground cloves come together with just the right amount of sweetness for a moist and utterly delicious cake that’s perfect for any occasion.
As a seasoned vegan chef, I believe that plant-based food doesn’t have to be bland or boring. That’s why I’m excited to share this simple yet tantalizing recipe that allows you to indulge in your favorite autumnal flavors without compromising on taste.
Whether you’re vegan or simply looking to incorporate more plant-based recipes into your diet, my vegan pumpkin cake is sure to satisfy your cravings. So grab your apron and let’s get started!
Why You’ll Love This Recipe
Who doesn’t love the taste and smell of freshly baked pumpkin cake, especially during the fall season? This vegan pumpkin cake recipe is here to satisfy your cravings, whether you are a vegan or not. You’ll love this recipe because it is utterly delicious, moist, and easy to make.
The pumpkin puree in this recipe not only enhances the flavor and texture but also adds moisture, making it one of the best vegan pumpkin cakes you’ll ever taste. The blend of cinnamon, nutmeg, ginger, and ground cloves will awaken your senses with their warm and aromatic flavors. It’s like having a slice of heaven on your plate!
Moreover, this vegan pumpkin cake can be served as a snack or dessert for any occasion. Imagine enjoying it at a family gathering or bringing it to a potluck! It’s a crowd-pleaser that everyone will love. Additionally, this recipe is dairy-free and can be adapted for gluten-free options as well.
Lastly, with only a few steps to follow, you’ll have this delicious vegan pumpkin cake ready in no time at all. You won’t need any fancy ingredients or special equipment to make this recipe. Just grab your favorite mixing bowl, measuring cups, and ingredients from your pantry! It’s that easy!
In summary, you’ll love this vegan pumpkin cake recipe because it is moist, utterly delicious, and easy to make. It’s perfect for every occasion – whether you’re entertaining guests or just enjoying a snack at home by yourself. Go ahead and indulge in the flavors of fall with this scrumptious treat!
Ingredient List
Before we begin, let’s take a look at the ingredients you need to make this delicious vegan pumpkin cake. In this recipe, you will need:
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Wet ingredients
- 1 1/4 cup canned pumpkin purée
- 3/4 cup organic cane sugar
- 1/2 cup coconut oil (melted)
- 1 tablespoon apple cider vinegar
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
Keep in mind that you can alter and adapt these ingredients to your personal preference or dietary restriction. All the ingredients used in this recipe are vegan and dairy-free.
The Recipe How-To
Now, let’s get started with the recipe how-to.
Ingredients:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin spice
- ½ teaspoon salt
- ¾ cup maple syrup
- ½ cup brown sugar
- â…” cup oil
- 1 can (15 ounces) pumpkin puree
- 2 teaspoons vanilla extract
Instructions:
- Preheat your oven to 350°F and lightly grease an 8×8 inch square pumpkin snack cake pan.
- In a mixing bowl, whisk together the dry ingredients – flour, baking powder, baking soda, cinnamon, pumpkin spice and salt.
- In another bowl, mix together the wet ingredients – maple syrup, brown sugar, oil, pumpkin puree, and vanilla extract.
- Pour the wet ingredients into the dry ingredients bowl and whisk until smooth and well combined.
- Pour the batter into the prepared pan and smooth out the top with a spatula.
- Bake for about 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Once ready, take out of the oven and cool on a wire rack for at least 10 minutes.
- Serve this delicious vegan pumpkin cake warm or cool and enjoy its moist, utterly delicious texture.
This easy vegan pumpkin cake recipe is perfect for fall! Its rich flavors will remind you of all things autumn; from pumpkin spice latte to pumpkin pie. The best part is that it is dairy-free and can be easily made gluten-free by replacing all-purpose flour with gluten-free flour.
If you are looking for more ideas on how to enjoy this delicious dessert during fall, try serving it with a dollop of whipped coconut cream or as a side to your hot cup of vegan pumpkin coffee latte.
Now that you know how to make this pumpkin cake recipe, go ahead and give it a try! It is sure to become one of your favorite fall treats.
Substitutions and Variations
One of the best things about cooking is the ability to experiment with different flavors and ingredients. Here are some substitutions and variations for this vegan pumpkin cake recipe:
– Gluten-free option: Instead of all-purpose flour, use a gluten-free flour blend. You can also use almond flour or coconut flour for a nutty flavor.
– Sugar alternative: Swap out the granulated sugar with coconut sugar or maple syrup. Keep in mind that the texture and sweetness level may differ slightly.
– Oil-free option: Use unsweetened applesauce or mashed bananas as a substitute for oil. This will make the cake even healthier and lower in fat.
– Spice variations: Mix up the spices by adding more nutmeg, ginger, or cloves to your liking. You can also use pumpkin pie spice instead of individual spices.
– Frosting variations: While this recipe calls for buttercream frosting, you can also use cream cheese frosting for added tanginess. Additionally, you can try topping the cake with a simple cinnamon-sugar mixture for a sweet and crunchy twist.
– Shape variations: Bake the cake as muffins, in a loaf pan, or as a sheet cake for different occasions. Alternatively, you can make this recipe into pumpkin bread, pumpkin coffee cake, carrot cake, pumpkin bundt cake, or pumpkin bars with slight modifications.
Remember to adjust cooking times accordingly when making these substitutions and variations. By creating your unique spin on this delicious vegan pumpkin cake recipe, you’re sure to impress and satisfy any sweet tooth!
Serving and Pairing
Once you’ve made this delicious vegan pumpkin cake, it’s time to enjoy it! This moist, utterly delicious dessert makes a perfect treat for any occasion. Here are some great pairing suggestions that can make the delight even greater.
The best way to serve vegan pumpkin cake is by cutting it into portions on a large plate, and spreading some homemade buttercream frosting atop each slice. The creamy sweetness of the frosting beautifully balances the warm, spicy flavor of the cake.
Another perfect serving suggestion is adding some whipped coconut cream on the top of each little slice, and garnish it with some candied pecans or toasted walnuts. This would boost the texture and richness of every bite while giving you a portion of healthy fats.
For those seeking more savory pairings, pairing this moist and decadent vegan pumpkin cake with a cup of hot apple cider or pumpkin coffee would be spot-on. You can even go with other non-dairy milk options like almond or oat milk to keep your meal plant-based.
Lastly, if you’re after a smoky flavor kick, consider serving this cake alongside some grilled or roasted winter vegetables such as sweet potatoese, brussels sprouts or kabocha squash. These succulent vegetables pair beautifully with the sweet and spicy flavors of this vegan pumpkin cake.
Whatever you choose to pair it with, this classic vegan pumpkin cake is always guaranteed to brighten up your day with moist and utterly delicious bites of rich autumn-inspired flavor tangs.
Make-Ahead, Storing and Reheating
One of my favorite things about this vegan pumpkin cake recipe is that it can be made ahead of time and stored for later consumption. This makes it perfect for those who have a busy schedule or love meal prepping.
To make ahead, bake the cake as instructed below, let it cool completely, and store it in an airtight container at room temperature for up to 2 days. Alternatively, you can freeze the cake in an airtight container or covered in plastic wrap for up to 3 months.
When you are ready to serve, let the cake thaw to room temperature if frozen. You can also reheat the cake by placing it in the oven at 350°F (175°C) for 10-15 minutes.
For best results, store the frosting separately in the refrigerator and frost the cake just before serving. Wrap the frosting tightly in plastic wrap or transfer it to an airtight container, and store it in the refrigerator for up to 3 days.
If you have leftover cake or frosting, you can store them separately as described above. For leftover frosting, allow it to come to room temperature before reusing or reheating it. The cake will keep well for up to 4-5 days if stored properly in an airtight container at room temperature.
Overall, this vegan pumpkin cake is a great option for make-ahead treats or last-minute desserts with minimal fuss. Whether for snacks or special occasions, you’ll love knowing that you always have a delicious and healthy pumpkin dessert on hand whenever you need it!
Tips for Perfect Results
When it comes to making a vegan pumpkin cake, there are certain tips that you should keep in mind for the best results. Here are a few pointers that will ensure your cake is moist, flavorful, and utterly delicious:
1. Use high-quality ingredients: To get the best flavor and texture in your vegan pumpkin cake, start with high-quality ingredients. Choose fresh pumpkin puree, quality spices such as cinnamon, nutmeg, ginger, and cloves, and good quality flour.
2. Measure accurately: When it comes to baking, accurate measurements are crucial. Use measuring spoons and cups to ensure that you’re adding the exact amount of each ingredient.
3. Don’t overmix: Overmixing the batter can create tough and dry cakes. Mix the ingredients until they are just combined.
4. Keep an eye on the oven temperature: For a perfectly baked cake, you should make sure your oven is at the right temperature specified in the recipe that follows. Always preheat your oven before you start baking.
5. Check for doneness before removing from the oven: You can use a toothpick to insert into the middle of the cake If it comes out clean when you remove away then it’s time for taking out from oven otherwise leave in for an extra minute or two.
6. Allow cooling time before icing or slicing: After taking out from oven let it cool down first then you may frost or slice it into pieces whatever preferable.
By following these tips, your vegan pumpkin cake will turn out moist, utterly delicious and absolutely perfect every time!
Bottom Line
In conclusion, whether you’re a vegan or not, this pumpkin cake recipe is worth trying out. With its blend of warm spices like nutmeg, ginger, cinnamon, and ground cloves, this cake will certainly remind you of autumn. Its moist and utterly delicious texture will have you coming back for more.
Plus, with the ability to make substitutions and variations based on your preference, this recipe is versatile and easy to customize. You can also easily make this recipe ahead of time and store it for later use.
Overall, I highly recommend this recipe to anyone looking for a vegan pumpkin-inspired dessert that’s sure to impress friends and family. Give it a try and share your experience with others who may not believe that vegan desserts can be just as delicious as traditional ones. Happy baking!
Vegan Pumpkin Cake Recipe
Ingredients
- 1 cup brown sugar
- 1/2 cup vegetable oil
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 2 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ground cloves
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 (15 ounce) can pumpkin (or 2 cups fresh pumpkin cooked and mashed)
Instructions
- Preheat oven to 375°F.
- Grease an 8x8 baking pan. Line the bottom with parchment paper.
- Place sugar, oil, syrup and vanilla in a large mixing bowl. Whisk until sugar is dissolved.
- In a separate bowl, sift together the flour, spices and salt.
- In small alternating portions, add the flour mixture and pumpkin to the liquid ingredients. Begin and end with the flour mixture.
- Spread the batter into the prepared pan.
- Bake 55 minutes to an hour.
Add Your Own Notes
Nutrition
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.