Easy Vegan Pumpkin Cake
Ingredients
- 2 cups all purpose flour
- 3/4 cup sugar of choice
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp pumpkin pie spice
- 1 can (15 ounce) pumpkin puree
- 1/2 cup dairy free yogurt
- 1/3 cup plant-based milk
- 2 tsp vanilla extract
- 3/4 cup coconut oil
Preparation
Preheat your oven at 170C/340F. Prepare the baking pan; brush pan softened dairy free butter spread using a pastry brush. When pan is completely greased, sprinkle a couple of spoonfuls of all-purpose flour into the bottom of it. Tilt the pan, tapping to move the flour over the sides and tap out any extra flour. Set pan aside.
In a mixing bowl, combine flour, sugar, baking powder, baking soda, salt, pumpkin spice. Set aside.
In a large mixing bowl, combine pumpkin puree, yogurt, milk, vanilla and coconut oil. Whisk until smooth. Add in half of the flour mixture and gently fold the mixture with a spatula to incorporate.
Add in the remaining flour mixture, and fold the mixture with a spatula until smooth.
Slowly pour the batter into prepared pan. Tap gently against the counter to release air bubbles.
Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean. Remove pan from oven and let cool in pan for 10 minutes on a wire rack. Invert cakes onto a rack with parchment paper and cool completely.
