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To make a vegan pumpkin spice cake, you’ll need the following ingredients: - 1 cup pumpkin puree - 1 cup almond milk (or any plant-based milk) - 1/2 cup coconut oil, melted - 1 cup brown sugar (or coconut sugar) - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/4 teaspoon cayenne pepper - 1/4 teaspoon salt If you need to swap any ingredients, here are some great options: - Use applesauce instead of coconut oil for a lower-fat version. - Swap almond milk with soy, oat, or rice milk if you have allergies. - Brown sugar can be replaced with maple syrup for a different sweetness. - For gluten-free cake, use a 1:1 gluten-free flour blend. Measuring accurately is key to a great cake. Here’s how to do it right: - Use dry measuring cups for flour. Spoon flour into the cup, then level it off with a knife. - For liquid ingredients, use clear measuring cups. Look at the measurement at eye level. - Melt coconut oil but let it cool slightly before adding it to the mix. This keeps your batter from getting too hot. First, set your oven to 350°F (175°C). This is the perfect temperature for baking our vegan cake. Next, take a 9-inch round cake pan. Grease it well and line the bottom with parchment paper. This helps the cake come out easily after baking. In a large mixing bowl, add 1 cup of pumpkin puree. Then pour in 1 cup of almond milk. You can use any plant-based milk you like. Next, add 1/2 cup of melted coconut oil. Now, mix in 1 cup of brown sugar and 1 teaspoon of vanilla extract. Stir all these together until the mixture is smooth and well blended. In another bowl, whisk together 2 cups of all-purpose flour. Add 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of ground cinnamon. Then, mix in 1/2 teaspoon of ground nutmeg, 1/2 teaspoon of ground ginger, and 1/4 teaspoon of cayenne pepper. Finally, add 1/4 teaspoon of salt. This mix gives our cake its lovely spice and flavor. Now, gently add the dry mixture to the wet mixture. Stir carefully until just combined. Do not overmix; this keeps the cake light and fluffy. Pour the batter into the prepared cake pan. Smooth the top with a spatula. Bake for 30-35 minutes. To check if it's done, insert a toothpick in the center. It should come out clean. After baking, let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Once it's cool, you can frost it if you like. A vegan cream cheese frosting works great. You can also use a simple glaze made from powdered sugar and almond milk for a sweet touch. Enjoy your cake! To get a soft and moist cake, use fresh pumpkin puree. You can also make your own by roasting and blending pumpkin. Make sure to measure your flour correctly. Too much flour can make the cake dry. Use a spoon to fluff your flour before scooping it into a cup. This helps you avoid packing it down. Mix the wet and dry ingredients carefully. Overmixing can lead to a tough texture. Stir until just combined for the best results. One big mistake is not preheating your oven. Always set your oven to 350°F (175°C) before you start mixing. This helps the cake bake evenly. Another mistake is not greasing the cake pan. If you skip this step, your cake may stick. Use parchment paper along with grease for easy removal. Lastly, don’t open the oven door too soon. This can cause the cake to sink. Wait until at least 30 minutes into baking. To boost flavor, add a splash of maple syrup to the wet mix. It adds a nice sweetness. You can also mix in some chopped nuts for texture. Walnuts or pecans work great. Try adding chocolate chips if you want a sweeter cake. For spice lovers, increase the cayenne pepper slightly. A little extra can add warmth without making it too hot. {{image_2}} To make this vegan pumpkin spice cake gluten-free, you can swap the all-purpose flour for a gluten-free blend. Look for a blend that includes xanthan gum. This helps the cake rise and maintain a good texture. Mix it well with the other dry ingredients. The flavor remains just as tasty! You have many frosting choices for this cake. A vegan cream cheese frosting is a great match. It adds a creamy texture and pairs nicely with the spice. You can also try a simple glaze made from powdered sugar and almond milk. Just mix until smooth and drizzle over the cooled cake. For a fun twist, try chocolate ganache! Melt dark vegan chocolate with almond milk for a rich topping. Adding extras can take your cake to the next level. Chopped walnuts or pecans add crunch and flavor. If you love chocolate, toss in some vegan chocolate chips. Mix them into the batter before baking. You can also try adding raisins or dried cranberries for a sweet surprise. These little additions can make your cake even more special! To store leftover vegan pumpkin spice cake, wrap it tightly in plastic wrap. You can also place it in an airtight container. This helps keep the cake moist and fresh. Store it at room temperature for up to three days. If you want it to last longer, refrigerate it. In the fridge, it stays fresh for about a week. Freezing is a great option for this cake. First, let it cool completely. Then, slice the cake into pieces. Wrap each piece in plastic wrap. Place the wrapped slices in a freezer-safe bag. Make sure to label the bag with the date. You can freeze the cake for up to three months. When you're ready to eat it, thaw it in the fridge overnight. This cake tastes best at room temperature. Before serving, let it sit out for about 30 minutes. If you like, you can warm it slightly in the microwave. Use a microwave-safe plate and heat for 10-15 seconds. Serve the cake plain or add a vegan cream cheese frosting for extra flavor. Enjoy it with a cup of tea or coffee for a perfect treat! Yes, pumpkin spice cake is vegan. This recipe uses plant-based ingredients. We use pumpkin puree, almond milk, and coconut oil. These swaps make it dairy-free and egg-free. Absolutely! Fresh pumpkin works great. Just cook and mash it well. Aim for a smooth consistency similar to canned puree. This adds a fresh flavor to your cake. You can use vegetable oil or melted vegan butter. Both options will keep the cake moist. Remember, the flavor may change slightly. Choose what you like best. Check the cake with a toothpick. Insert it into the center. If it comes out clean, the cake is ready. You can also look for a golden color on top. You learned about the key ingredients for pumpkin spice cake, plus smart substitutions and measuring tips. We went through step-by-step instructions for baking, cooling, and frosting the cake. Tips and tricks helped you avoid common mistakes and enhance flavors. We covered gluten-free options, frosting types, and add-ins for more variety. Lastly, we discussed how to store leftovers and answered common questions. Baking can be fun and simple. Happy baking!

Vegan Pumpkin Spice Cake

Indulge in the warm flavors of fall with this delicious Vegan Pumpkin Spice Cake! Made with wholesome ingredients like pumpkin puree and almond milk, it’s an easy-to-follow recipe perfect for any occasion. With spices that dance on your palate, this cake is sure to impress. Ready to create a delightful dessert that everyone will love? Click through to explore the full recipe and treat yourself to a slice of autumn goodness!
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Ingredients
  

1 cup pumpkin puree

1 cup almond milk (or any plant-based milk)

1/2 cup coconut oil, melted

1 cup brown sugar (or coconut sugar)

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon cayenne pepper (for a hint of spice)

1/4 teaspoon salt

Instructions
 

Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.

    In a large mixing bowl, combine the pumpkin puree, almond milk, melted coconut oil, brown sugar, and vanilla extract. Mix until well combined and smooth.

      In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cayenne pepper, and salt.

        Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.

          Pour the batter into the prepared cake pan, smoothing the top with a spatula.

            Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

              Once baked, allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

                Optional: Once cooled, top with a vegan cream cheese frosting or a simple glaze made from powdered sugar and almond milk.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 8 slices