Pumpkin Spice Cake

  • COOK
    25 Mins
  • PREP
    10 Mins
  • TOTAL
    65 Mins

A vegan pumpkin spice cake recipe.

Original Release Date: October 4, 2010

Nutritional Facts
Servings 12Serving Size 1 Cupcake




Calories135
Fat2.50g
Carbohydrates27g
Protein1.50
Fiber.75g
Sugar12.7g
Sodiummg





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Ingredients


  • 1 1/2 Cups Cake Flour
  • 3/4 Cup Light Brown Sugar (Packed)
  • 1 1/2 Teaspoons Pumpkin Spice
  • 1 Teaspoon Baking Powder
  • 1/4 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 3/4 Cup Pureed Pumpkin
  • 1 1/2 Tablespoons Canola Oil
  • 1 1/2 Tablespoons Light Vegan Butter (Melted)
  • 1 Teaspoon Vanilla
  • 1/2 Cup + 2 Tablespoons Water
  • 1 Teaspoon Apple Cider Vinegar


Directions


Preheat Oven to 325 degrees.

If you are making this in a loaf pan or into cupcakes etc, spray loaf pan with non-stick cooking spray, or insert paper cups into cupcake pan. Flour loaf pan after you have sprayed it.

We want to mix the dry ingredients in a mixing bowl from the wet before you join them. We don't want to activate the baking soda and powder too quickly.

In a large mixing bowl, put cake flour, brown sugar, pumpkin spice, baking powder and soda, salt. Stir the dry ingredients until well incorporated, making sugar that the brown sugar isn't still packed together.

In a small mixing ball mix together wet ingredients; pumpkin, oil, butter, vanilla, water and vinegar.

Now join the wet with the dry ingredients and stir with a rubber spatula, slowly stirring, scraping the sides and mashing the lumps out as you stir. Stir until the batter is pretty much free of lumps.

Pour batter into loaf pan or if making cupcakes pour into cupcake well 3/4 the way full. Place into oven immediately.

Cupcakes usually take about 15 to 20 minutes to cook. The loaf pan takes about 25 to 35 minutes. Don't open the oven door until after the first 15 minutes of cooking, but after that stick a toothpick in the middle and check to see if it comes out clean. Keep checking and don't take them out until the toothpick comes out clean. Let cake cool completely before icing.

Top with your favorite vegan icing.

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Original Food Photography & Original Recipe Text Copyright 2007-2014 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.