Best 4 Vegan Pumpkin Cake Recipes
Indulge in the delectable flavors of fall with our exquisite Vegan Pumpkin Cake, a symphony of autumn spices and moist, tender crumb. This delightful cake is not only a treat for the taste buds but also a healthier indulgence, crafted with wholesome plant-based ingredients. Discover the secrets behind creating this irresistible cake, along with variations that cater to different dietary preferences and elevate your baking skills.
From the classic Vegan Pumpkin Cake recipe, we venture into exciting variations that tantalize your taste buds. Experience the richness of Chocolate Pumpkin Cake, where decadent chocolate harmonizes with pumpkin's natural sweetness. For a gluten-free delight, try our Gluten-Free Vegan Pumpkin Cake, a symphony of flavors that caters to those with gluten sensitivities. And for those seeking a refined sugar-free option, our Refined Sugar-Free Vegan Pumpkin Cake offers a guilt-free indulgence without compromising taste.
Each variation is meticulously crafted to deliver a unique taste experience while staying true to the comforting essence of pumpkin cake. Whether you're a seasoned baker or just starting your culinary journey, our detailed instructions and helpful tips will guide you through the baking process, ensuring success in every bite. So, gather your ingredients, preheat your oven, and embark on a delightful journey into the world of vegan pumpkin cake artistry.
VEGAN PUMPKIN SPICE CAKE
This cake is beautifully moist and incredibly simple to make; it's also 100% vegan and nut free, so it's an all-around winner in my book. It can easily be cut into bars or squares, and you could even add icing on top for an extra something. I hope you enjoy this as much as I do!
Provided by SparkleMeSarah
Categories Fruits and Vegetables Vegetables Squash
Time 1h5m
Yield 12
Number Of Ingredients 15
Steps:
- Boil 1 cup water and mix with instant coffee in a measuring cup or mug. Set aside to cool.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a rectangular 9x13-inch baking pan.
- Combine flour, sugar, mixed spice, baking powder, salt, cinnamon, nutmeg, and ginger in a bowl and mix well. Add cooled coffee, oil, and 3/4 cup water and mix until well combined. Fold in pumpkin puree and vanilla extract; mix well. Pour batter evenly into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean or almost clean, as this cake can be quite sticky, about 30 minutes.
- Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert cake carefully onto a serving plate or cooling rack. Cool at least 15 minutes more before cutting.
Nutrition Facts : Calories 233.9 calories, Carbohydrate 23 g, Fat 14.4 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 2.3 g, Sodium 265.7 mg, Sugar 0.4 g
VEGAN PUMPKIN CAKE
Make and share this Vegan Pumpkin Cake recipe from Food.com.
Provided by Ex-Pat Mama
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Grease an 8x8 baking pan. Line the bottom with parchment paper.
- Place sugar, oil, syrup and vanilla in a large mixing bowl. Whisk until sugar is dissolved.
- In a separate bowl, sift together the flour, spices and salt.
- In small alternating portions, add the flour mixture and pumpkin to the liquid ingredients. Begin and end with the flour mixture.
- Spread the batter into the prepared pan.
- Bake 55 minutes to an hour.
Nutrition Facts : Calories 218.4, Fat 7.1, SaturatedFat 1, Sodium 180.1, Carbohydrate 37.1, Fiber 0.8, Sugar 19.8, Protein 2.3
VEGAN PUMPKIN WALNUT CAKE
Make and share this Vegan Pumpkin Walnut Cake recipe from Food.com.
Provided by SaveACow
Categories Dessert
Time 50m
Yield 1 9 inch cake, 9 serving(s)
Number Of Ingredients 14
Steps:
- Position a rack in the center of the oven. Preheat to 350°F Grease and flour inside of a 9 inch square baking pan.
- Sift together the flour, baking soda, cinnamon, ginger, nutmet, and salt into a bowl. Whisk to combine well, and set aside.
- In the bowl of an electric mixer with the whisk attachment, beat egg replacer and sugars at low speed about 2 minutes until pale. Add oil, pumpkin, milk, and vanilla and mix until blended.
- Add flour mixture at low speed in three additions, mixing just until blended. Remove bowl from mixer and stir in walnuts. Pour into pan and smooth top.
- Bake for 30 minutes, until a toothpick inserted in center comes out clean. Cool cake in pan on a wire rack.
- To serve, cut into squares; may frost with vanilla frosting if desired.
Nutrition Facts : Calories 412.5, Fat 18.9, SaturatedFat 2.2, Sodium 279.9, Carbohydrate 58.6, Fiber 1.4, Sugar 35.4, Protein 4.1
VEGAN PUMPKIN WALNUT CAKE - THERMOMIX VERSION
Make and share this Vegan Pumpkin Walnut Cake - Thermomix Version recipe from Food.com.
Provided by Ex-Pat Mama
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F or 180°C Grease and flour a 9in square cake pan.
- Mix butter and sugars 10 seconds/speed 4 - or until combined.
- Add the egg replacer, soy milk, vanilla and pumpkin. Mix 10 seconds/speed 5. Scrape down. Mix 10 seconds/speed 5 again.
- Add the flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Mix 10 seconds/speed 5. Scrape down. Mix 10 seconds/speed 5 again.
- Add the walnuts and stir in by hand - the Tmix will pulverize them!
- Spoon mixture into the prepared pan. Bake for 30-35 minutes, or until a cake tester comes out clean.
Tips:
- Choose the right pumpkin: For the best flavor, use a sugar pumpkin or a pie pumpkin. These pumpkins have a sweet, dense flesh that is perfect for baking.
- Roast the pumpkin before using it: Roasting the pumpkin brings out its natural sweetness and flavor. To roast the pumpkin, cut it in half, scoop out the seeds, and place it cut-side down on a baking sheet. Bake at 400 degrees Fahrenheit for 45 minutes to 1 hour, or until the pumpkin is tender.
- Use a food processor or blender to puree the pumpkin: This will make the pumpkin smooth and easy to work with.
- Don't overmix the batter: Overmixing the batter will make the cake tough. Mix just until the ingredients are combined.
- Bake the cake in a greased and floured pan: This will prevent the cake from sticking to the pan.
- Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.
Conclusion:
This vegan pumpkin cake is a delicious and festive dessert that is perfect for fall. It is easy to make and can be enjoyed by people of all ages. The cake is moist and flavorful, with a delicate pumpkin spice flavor. The frosting is rich and creamy, and it perfectly complements the cake. This cake is sure to be a hit at your next party or gathering.
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