Vegan Pumpkin Cake
Preheat the oven to 400ºF or 200ºC.
- Cook1 h 20 min
- Total1 h 20 min
- Serves4
- LevelAdvanced
Ingredients
- 1/2 cup For the vegan pumpkin cake:
- 3/4 cup brown rice flour (70 g)
- 1/2 cup oat flour (85 g), gluten-free if needed
- 1 and 1/2 tsp brown, coconut or cane sugar (1oo g)
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 2 pumpkin pie spice
- 1 tbsp flax eggs
- 3/4 cup apple cider vinegar
- 3/4 cup coconut milk (190 ml)
- pumpkin puree (190 ml)
- Toppings (optional):
- Vegan cashew frosting
- chopped walnuts
- Extra ground cinnamon
Method
- Preheat the oven to 400ºF or 200ºC.
- Mix the dry ingredients in a large mixing bowl (brown rice flour, oat flour, sugar, baking soda, cinnamon and pumpkin pie spice).
- Add the liquid ingredients to the mixing bowl (flax eggs, vinegar, coconut milk and pumpkin puree) and mix until well combined.
- Grease the cake pan with some oil (we love coconut oil for baking). If you use a non-stick pan, omit this step. We usually place a sheet of parchment paper on the bottom of the cake pan to avoid using oil. We used a 9 inch or 22 cm round cake pan.
- Pour the batter into the pan and bake for about 40-45 minutes or until deep golden brown and a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it rest in the pan until completely cool.
- Serve with your favorite toppings. We added some vegan cashew frosting, chopped walnuts and extra ground cinnamon.
- Keep leftovers in the fridge (covered) for 3-4 days.
