VEGAN PUMPKIN-COCONUT CAKE

Vegan Pumpkin-Coconut Cake image

Provided by Susan McGreevy @smcgreevy

Categories Cakes

Number Of Ingredients 12

1 cup(s) canned pumpkin puree
1 cup(s) brown sugar, firmly packed
1/2 cup(s) canola oil
1/3 cup(s) coconut milk, light (low-fat)
1 cup(s) flour
3/4 cup(s) whole wheat flour
1/4 cup(s) sugar
1 teaspoon(s) baking soda
3/4 teaspoon(s) pumpkin pie spices
1/2 teaspoon(s) salt
1/3 cup(s) unsweetened flaked coconut
3/4 cup(s) walnuts

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.