Vegan Pumpkin Cake
Discover the perfect vegan pumpkin cake recipe – a fluffy, delicious, and easy-to-make autumn dessert that's dairy-free!
INGREDIENTS
- 200 ml plant-based milk
- 1 tablespoon apple cider vinegar
- 2 ⅔ cups all-purpose or oat flour, (320 g)
- 1 tablespoon pumpkin spice or ground cinnamon
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup brown sugar, (212 g)
- ⅔ cup vegetable oil, (137 g)
- 1 cup + 3 tablespoon pumpkin puree, (285 g)
- ¼ cup blended silken tofu*, (40 g)
- 1 tablespoon vanilla extract
INSTRUCTIONS
- Preheat the oven to 350ºF (176°C). Grease and flour a 9” (23 cm) cake pan.
- In a cup, mix the milk with apple cider vinegar and let it sit for 5 minutes.
- In a large bowl, sift the flour, cinnamon/pumpkin spice, baking powder, baking soda, and salt.
- In another bowl, combine the milk and vinegar mixture with sugar, oil, pumpkin puree, blended silken tofu, and vanilla.
- Incorporate the wet mixture into the dry mixture and stir until well combined.
- Pour the batter into the prepared cake pan and bake for 35-40 minutes or until a toothpick comes out clean.
- Allow it to cool before removing from the pan.
NOTES
*Blended silken tofu refers to ¼ cup (40 g) of tofu blended without any additional ingredients. You can use vegan yogurt as a substitute.
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