Vegan Pumpkin Cake / Loaf

Updated at: Sun, 25 Feb 2024 18:51:44 GMT

Step 1

Instructions 1. Preheat the oven to 350°F (1 80c). 2. Sift the flour into a mixing bowl and add the sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and cloves 3. Measure out applesauce 4. Add the pumpkin purée, vanilla, olive oil, apple cider vinegar and flax egg to the mixing bowl and mix in very well. The batter will be thick. 5. Spray two 7 inch cake tins with non-stick spray and then add a circle of parchment paper to the base of each cake tin. 6. Divide the batter equally between the cake tins. 7. Place into the oven and bake for 30 minutes or until a toothpick inserted into the center of the cakes comes out clean. 8. Transfer to a wire cooling rack and allow to cool completely before frosting. 9. Prepare your frosting by adding the powdered sugar, vegan butter, vanilla and coconut milk to the bowl of an electric mixer. Starting at slow speed, gradually increase the speed until smooth.

Step 2

If your frosting is too thick, add in coconut milk a drop at a time until it reaches the right consistency If it is too thin, add in more powdered sugar. 10. When your cakes are completely cooled, frost the top of one of the layers. Then add the other layer on top and frost the whole cake. 11. Add pumpkin seeds to the top. For vegan pumpkin cake loaf, don't bother making frosting, top raw dough with pumpkin seeds, and cook in a loaf pan. Bake at 350F for 60 min.

1 liked

0 disliked