Tuesday 15 October 10:48 AM
Vegan Pumpkin Cake by @nm_meiyee 🧡
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
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 purée, 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 the oven and let cool in pan for 10 minutes on a wire rack. Invert cakes onto a rack with parchment paper and cool completely. #bestofvegan