Vegan Pumpkin Spice Cake recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 1 cup water 1 tablespoon instant coffee, or as needed 1 teaspoon oil for greasing 2 ¾ cups all-purpose flour 1 cup white sugar 2 ½ teaspoons pumpkin pie spice 1 ½ teaspoons baking powder 1 teaspoon salt ½ teaspoon ground cinnamon ½ teaspoon nutmeg ½ teaspoon ground ginger ¾ cup vegetable oil ¾ cup water 3 tablespoons pumpkin puree 1 teaspoon vanilla extract
Nutrition Info
- 233.9 caloriescarbohydrate: 23 gcholesterol: : -fat: 14.4 gfiber: 1 gprotein: 3.1 gsaturatedFat: 2.3 gservingSize: -sodium: 265.7 mgsugar: 0.4 gtransFat: : -unsaturatedFat: : -
Directions Vegan Pumpkin Spice Cake
Directions
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Boil 1 cup water and mix with instant coffee in a measuring cup or mug. Set aside to cool.
Preheat the oven to 350 degrees F (175 degrees C). Grease a rectangular 9x13-inch baking pan.
Combine flour, sugar, mixed spice, baking powder, salt, cinnamon, nutmeg, and ginger in a bowl and mix well. Add cooled coffee, oil, and 3/4 cup water and mix until well combined. Fold in pumpkin puree and vanilla extract, mix well. Pour batter evenly into the prepared baking pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean or almost clean, as this cake can be quite sticky, about 30 minutes.
Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert cake carefully onto a serving plate or cooling rack. Cool at least 15 minutes more before cutting.