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Place sugar, oil, syrup and vanilla in a large mixing bowl. Whisk until sugar is dissolved. In a separate bowl, sift together the flour, spices and salt. In small alternating portions, add the flour mixture and pumpkin to the liquid ingredients.
This pumpkin cake is inspired by fall and my love for all the pumpkin things and my Vegan Gluten-Free Pumpkin Bread. It’s simple, requiring just 1 bowl to make! And it comes together in about 1 hour . How cool is that? I’ve been doing more experimenting with aquafaba as an “egg” in gluten-free baking and it’s working wonders.
The Best Vegan Pumpkin Cake (Oil-free!) This easy to make oil-free Vegan Pumpkin Cake with Frosting is an absolutely perfect pumpkin cake dream! It truly is the softest, fluffiest and most delicious, moist pumpkin cake I’ve had.
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!
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