Simple 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 to 170C/340F.
Prepare the baking pan by brushing it with softened dairy-free butter spread using a pastry brush.
When the pan is completely greased, sprinkle a couple of spoonfuls of all-purpose flour into the bottom, tilt and tap to coat the sides, and tap out any extra flour. Set pan aside.
In a mixing bowl, combine flour, sugar, baking powder, baking soda, salt, and 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 the prepared pan and 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 the pan from the oven and let cool in the pan for 10 minutes on a wire rack.
Invert the cake onto a rack with parchment paper and cool completely.
