Vegan Pumpkin Cake
User Reviews
5
Vegan Pumpkin Cake
Description
This vegan pumpkin cake combines flax meal mixed with water as a binder, vegan butter, and brown sugar to create a creamy batter. Canned pumpkin puree adds moisture and rich pumpkin flavor, while a mix of cinnamon and pumpkin spice delivers warm seasonal notes. The dry ingredients include all-purpose flour, salt, baking powder, and baking soda to leaven and lightly structure the cake. The batter is handled gently to avoid overmixing and resulting in a dense or rubbery texture.
The cake is baked in a lined pan and tested with a fork for doneness before cooling completely. Once cooled, it can be topped with vegan cream cheese frosting, which can be enhanced by stirring in additional pumpkin spice for extra flavor. Optional toppings like crumbled biscoff cookies or pepitas add textured contrast and subtle sweetness.
Measurement accuracy for flour is emphasized by fluffing and spooning before leveling to avoid heaviness. If using homemade pumpkin puree that is thinner than canned, straining it first helps maintain the proper batter thickness. This careful approach ensures a tender, flavorful vegan cake suitable for seasonal occasions or everyday enjoyment.
Ingredients
- ⅓ cup flax meal
- ¾ cup of water
- 1 cup vegan butter room temperature
- 1 cup brown sugar packed
- 1 teaspoon vanilla extract pure
- 1 pumpkin puree 15-ounce can
- 2 ½ cups flour
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin spice
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Vegan Cream Cheese Frosting optional, storebought or homemade
Instructions
- Preheat the oven to 350 degrees F and prepare a 9x13-inch baking pan by lining it with parchment paper.
- In a small bowl, mix the flax meal and water. Set aside for 5 minutes.
- In a large bowl, using an electric mixer or a whisk, mix the vegan butter and sugar. Mix until light and fluffy for about 2 minutes. Add the flax mixture, vanilla, and pumpkin puree and beat for 2 minutes until incorporated.
- In a large bowl, mix all the dry ingredients and add them to the bowl with the wet ingredients. Mix until just combined and do not overmix.
- Pour the batter into the prepared baking pan and smooth top with a spatula.
- Bake for 30 minutes. Insert a fork into the cake. If it comes out clean, the cake is ready. If not, bake for 5 minute increments.
- When ready, using the parchment paper, lift the cake and place it on a cooling rack. Allow it to cool completely before frosting.
Notes
- Use the flour measurement technique of fluffing, spooning, and leveling to prevent a dense cake.
- Mix batter gently to just combine and preserve a light texture; some small lumps are acceptable.
- If using homemade pumpkin puree that is thinner than canned, strain it through cheesecloth before using to achieve suitable thickness.
- Pillsbury cream cheese frosting is accidentally vegan and pairs well; stir in pumpkin spice for added flavor.
- For texture contrast, sprinkle crumbled biscoff cookies or pepitas over the frosting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9pieces
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Calories | 440kcal | 22% |
| Carbohydrates | 57g | 19% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 4g | 200% |
| Sodium | 533mg | 22% |
| Potassium | 225mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 26g | 52% |
| Vitamin A | 7356IU | 147% |
| Vitamin C | 2mg | 2% |
| Calcium | 88mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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