Cake recipes #2: Vegan pumpkin spice

Since my husband and I are now eating a vegan diet at home I have started to try out some vegan cakes for family gatherings. This pumpkin spice cake was a big hit and no one could tell the difference. A nice alternative to chocolate or vanilla.

Pumpkin Spice Cake
recipe by: Meredyth Hite

Ingredients:

• 1 cup canned pumpkin puree (NOT pumpkin pie filling)
• 1/3 cup canola oil
• 1 cup sugar
• ¼ cup non-dairy milk (any will do)
• 1 teaspoon vanilla
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 ¼ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Directions:

1. Preheat oven to 350 degrees. Prepare muffin tin or cake pan. Set aside.
2. In a large mixing bowl, combine the pumpkin, oil, sugar, milk, vanilla, ginger, cinnamon, and
   nutmeg. Mix well.
3. In a separate bowl, combine the remaining dry ingredients then add to the wet. Mix well.
4. Pour batter into cake pan or prepared muffin tins.
5. I bake out of habit most of the time and couldn’t tell you how long these take to bake. But it takes a while for this one.

I also used sunflower oil instead of canola(that’s all I had) and some ground flax, organic sugar, and a mix of organic all purpose flower and whole wheat flour.
It turned out to be quite a sturdy cake but still really moist. I think it would hold up really well as a stacked cake with fondant.