Make Ahead

Vegan PumpkinĀ Cake

October 30, 2020
1 Ratings
Photo by Lauren Jun, MS, RD
  • Prep time 20 minutes
  • Cook time 35 minutes
  • Serves 12
Author Notes

Made with whole wheat flour, pumpkin puree, maple syrup, and vegan 'buttermilk,' it is so tempting to eat this entire cake in one sitting. Spread Salted Caramel Cashew Cream Cheese Frosting and decorate it with Vegan Aquafaba Meringue Cookies for this upcoming Halloween (recipe in my blog). —Lauren

What You'll Need
  • 1 cup soy milk
  • 1 tablespoon vinegar
  • 3 1/2 cups white whole wheat flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ginger
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon freshly ground nutmeg
  • 1 cup maple syrup
  • 2 teaspoons vanilla
  • 3/4 cup olive oil or other vegetable oil
  • 1 can of pumpkin puree
  1. Preheat the oven to 350F. Line the bottom of two 8" round cake pans with round parchment paper, or grease them generously with oil or butter.
  2. Make vegan buttermilk by adding a tablespoon of vinegar to a cup of soymilk. Set aside.
  3. In a large mixing bowl, mix all the dry ingredients together thoroughly, making sure there is no visible lumps of baking soda or baking powder.
  4. In another bowl, mix the liquid ingredients thoroughly. You have to mix this really well to avoid overworking the gluten when you combine the liquid and dry mixtures together.
  5. Pour the liquid mixture onto the dry ingredients.
  6. Carefully fold the batter to moisten the flour mixture.
  7. Let it sit, uncovered, for at least 15 minutes for the batter to get moisten.
  8. Bake in the oven for 35-40 minutes, or until a toothpick inserted comes out clean.
  9. Let cool completely before slicing and adding a frosting.
  10. If not using immediately, wrap it around with some plastic wrapper and store at room temperature for up to one day or in the fridge for up to a week.
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