VEGAN PUMPKIN-COCONUT CAKE
This is a great cake for any time of the year! Light and super tasty, the flavors lend themselves to breakfast, brunch or as an afternoon snack!
Provided by Susan McGreevy @smcgreevy
Categories Cakes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Spray loaf pan with nonstick spray or line cupcake pan with paper liners.
- Whisk pumpkin puree, brown sugar, canola oil and coconut milk in a bowl.
- Mix flour, whole wheat flour, sugar, baking soda and pumpkin pie spice in another bowl. Whisk in pumpkin mixture until blended.
- Stir in flaked coconut. Scrape batter into pan or divide into cupcake liners. Bake until toothpick inserted into center comes out clean, about 1 hour 15 minutes for loaf and less for cupcakes. Let cool in pan 5 minutes. Unmold and let cool completely on rack. **If making muffins, reduce baking time to 35-40 minutes.
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