Vegan Pumpkin Cake With Cream Cheese Frosting
This pumpkin cake is absolutely scrumptious, delicious and perfect for the whole family.
Ingredients
- 2 cups all-purpose flour or 1 1/2 cups all-purpose flour + 1/2 cup whole-wheat pastry flour
- 2 tbsp oats (quick-cooking, or try rolled oats for a chunkier texture)
- 1/2 tsp salt
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 cup + 2 1/2 tbsp, and an extra 1 1/2 tsp cane sugar
- 1 tbsp light oil
- 3/4 cup canned pumpkin purée (or homemade pumpkin purée)
- 1 tsp apple cider vinegar
- 1/2 tsp vanilla extract
- 1 1/4 cups and a 1/2 tbsp dairy-free or regular milk
Instructions
- Preheat your oven to 350 degrees. Grease an 8x8 inch square baking pan and set aside. To a large mixing bowl, add all of the dry ingredients (flour - sugar). Combine thoroughly.
- Add in the wet ingredients (oil - milk). Combine batter just until any large lumps are gone. Some small lumps will remain, which is normal..
- Add the batter to the baking pan, smoothing the top. Bake from 35-38 minutes.*Check in the middle with a toothpick to make the cake is fully baked*Important: Let the cake cool fully before frosting it.
- Cream Cheese Frosting Instructions:To a large mixing bowl, add 1 1/2 tbsp softened butter, 2 1/2 tbsp dairy-free or regular cream cheese, and 1/2 tsp vanilla extract.Mix (with a hand mixer) on medium-high speed for around 1 1/2 minutes. Add in 1 cup powdered sugar, and mix for another 1 - 1 1/2 minutes on medium-high speed until the frosting is completely smooth. All done!