Vegan Pumpkin Cake
Vegan pumpkin cake is a dessert that's both healthy and incredibly tempting. This recipe is especially popular during the autumn months when the flavor and aroma of pumpkin fill the kitchen. The inspiration came from traditional pumpkin cakes, which we've now reimagined in a vegan version. This cake not only omits animal-based ingredients but is also full of nutritious components like almond flour and coconut oil, making it enjoyable for anyone looking for something special to put on their table.
Ingredients for this recipe
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Preparation Steps
1
In a large bowl, combine the pumpkin puree, brown sugar, coconut oil, almond milk, and vanilla extract.
2
In a separate bowl, sift together the almond flour, all-purpose flour, baking powder, cinnamon, nutmeg, ground ginger, and salt.
3
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
4
Pour the batter into a greased and floured, or parchment-lined cake pan. Smooth the top.
5
Bake in a preheated oven at 350°F (180°C) for approximately 40-45 minutes, or until a toothpick inserted into the center comes out clean.
6
While the cake is cooling, prepare a vegan glaze by mixing powdered sugar with a little almond milk. Drizzle the glaze over the cooled cake.
7
Before serving, garnish the cake with fresh berries, such as blueberries, or edible flowers, if desired.
