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Add the liquid ingredients to the mixing bowl (flax eggs, vinegar, coconut milk and pumpkin puree) and mix until well combined. Grease the cake pan with some oil (we love coconut oil for baking).
Vegan pumpkin cake, made with natural ingredients and topped with vegan cashew frosting. It’s also gluten-free and the perfect dessert for fall! It’s pumpkin season, so we’ve been cooking lots of pumpkin recipes lately, especially sweets and this vegan pumpkin cake is one of our favorite ones because is to die for.
It’s deliciously spiced in the same way that a carrot cake usually is, with the cinnamon and the nutmeg and it’s also sweetened with brown sugar. This pumpkin cake adds in some ground ginger and cloves too, so it’s really a treat. So if you like carrot cake, or spice cake, then you’ll love this too! But try our vegan carrot cake too of course!
Bake this cake low and slow for the softest, most moist vegan spiced pumpkin cake. Low and slow baking is when you lower the oven temperature and slow down the baking time. That means the cake will need to bake slightly longer (25-30 minutes) at a lower temperature (325ºF).
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