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Vegan Pumpkin Spice Cake
Vegan Pumpkin Spice Cake
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
65 minutes
Deliciously moist vegan cake - easy to make, nut-free, and versatile for any topping preference.
Ingredients:
  • 1 tablespoon instant coffee, or as needed
  • 1 teaspoon oil for greasing
  • 2.75 cups all-purpose flour
  • 2.5 teaspoons pumpkin pie spice
  • 1.5 teaspoons baking powder
  • 1 teaspoon salt
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon nutmeg
  • 0.5 teaspoon ground ginger
  • 0.75 cup vegetable oil
  • 0.75 cup water
  • 3 tablespoons pumpkin puree
Instructions:
  • Heat one cup of water until it boils, then combine with instant coffee in a measuring cup or mug. Let it cool.
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and generously grease a 9x13-inch rectangular baking pan.
  • In a bowl, mix together flour, sugar, mixed spice, baking powder, salt, cinnamon, nutmeg, and ginger. Add cooled coffee, oil, and 3/4 cup of water, mixing until combined. Fold in pumpkin puree and vanilla extract until well mixed. Pour batter evenly into baking pan.
  • Bake in the preheated oven for around 30 minutes or until a toothpick inserted into the center comes out mostly clean due to the cake's sticky nature.
  • After cooling on a wire rack for 5 minutes, gently loosen the edges with a table knife. Carefully invert the cake onto a serving plate or cooling rack. Allow it to cool for at least 15 more minutes before cutting.

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