Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 cup organic pumpkin puree
- ¾ cup coconut sugar or brown sugar
- ½ cup vegetable oil or melted coconut oil
- 1 cup almond milk or other plant-based milk
- 1 tablespoon apple cider vinegar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line with parchment paper.
- In a large bowl, whisk together pumpkin puree, coconut sugar, vegetable oil, almond milk, and apple cider vinegar until smooth.
- In a separate bowl, combine flour, baking powder, baking soda, spices, and salt. Whisk well.
- Gradually add dry ingredients to wet mixture, stirring gently until just combined. Do not overmix.
- Pour batter into the prepared pan, smooth the top, and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, for authentic flavor.
- Adjust spices to your liking for more warmth or complexity.
- Serve with vegan whipped cream, caramel sauce, or chopped nuts for added texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan / Fall
- Diet: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 220 Kcal
- Sugar: 14g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg