Vegan Pumpkin Cake – Milk Free Mom


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Vegan Pumpkin Cake


Vegan Pumpkin Cake with Whipped Topping

Vegan Pumpin Cake

1 1/2 tablespoons pumpkin spice (or 1 tablespoon cinnamon, 1/2 teaspoon each of ginger, allspice, and nutmeg)
2 1/2 cups flour
1 3/4 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
15 oz can pure pumpkin puree
1/2 cup applesauce
1/2 cup oil (I used vegetable, but canola or coconut will work)
1 teaspoon vanilla extract
1/2 cup water

Spray or grease a 9 x 13 inch baking dish, and preheat your oven to 350°F. In a large bowl, whisk together your dry ingredients. In a separate bowl, whisk together the wet ingredients. Slowly add the wet ingredients to the dry, mixing only until combined. Don’t overmix, or you’ll get a tough cake.

Pour your batter in to your prepared dish and bake for about 45 minutes, or until a tester comes out of the middle of the cake clean. Top with your favorite vegan frosting, homemade coconut whip, a store bought frosting, or just have it sprinkled with a bit of powdered sugar and some cinnamon.


Vegan Pumpkin Cake