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Prep time
20 minutes
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Cook time
35 minutes
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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
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Ingredients
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1 cup
soy milk
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1 tablespoon
vinegar
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3 1/2 cups
white whole wheat flour
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1 teaspoon
salt
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1 teaspoon
baking soda
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1 teaspoon
baking powder
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2 teaspoons
ginger
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2 teaspoons
ground cinnamon
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1/2 teaspoon
freshly ground nutmeg
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1 cup
maple syrup
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2 teaspoons
vanilla
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3/4 cup
olive oil or other vegetable oil
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1
can of pumpkin puree
Directions
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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.
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Make vegan buttermilk by adding a tablespoon of vinegar to a cup of soymilk. Set aside.
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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.
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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.
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Pour the liquid mixture onto the dry ingredients.
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Carefully fold the batter to moisten the flour mixture.
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Let it sit, uncovered, for at least 15 minutes for the batter to get moisten.
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Bake in the oven for 35-40 minutes, or until a toothpick inserted comes out clean.
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Let cool completely before slicing and adding a frosting.
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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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