VEGAN PUMPKIN SPICE CAKE
This cake is beautifully moist and incredibly simple to make; it's also 100% vegan and nut free, so it's an all-around winner in my book. It can easily be cut into bars or squares, and you could even add icing on top for an extra something. I hope you enjoy this as much as I do!
Provided by SparkleMeSarah
Categories Fruits and Vegetables Vegetables Squash
Time 1h5m
Yield 12
Number Of Ingredients 15
Steps:
- Boil 1 cup water and mix with instant coffee in a measuring cup or mug. Set aside to cool.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a rectangular 9x13-inch baking pan.
- Combine flour, sugar, mixed spice, baking powder, salt, cinnamon, nutmeg, and ginger in a bowl and mix well. Add cooled coffee, oil, and 3/4 cup water and mix until well combined. Fold in pumpkin puree and vanilla extract; mix well. Pour batter evenly into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean or almost clean, as this cake can be quite sticky, about 30 minutes.
- Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert cake carefully onto a serving plate or cooling rack. Cool at least 15 minutes more before cutting.
Nutrition Facts : Calories 233.9 calories, Carbohydrate 23 g, Fat 14.4 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 2.3 g, Sodium 265.7 mg, Sugar 0.4 g
VEGAN CHOCOLATE GANACHE PUMPKIN SPICE CAKE
A rich and wonderfully moist cake, and yet delightfully healthy (minus the ganache :) ). The best part? It's so easy!!, yet looks so professional.The pumpkin doesn't factor in much flavor but gives richness and makes the cake soft and oh so melt-in-your-mouth. Feel free to adjust spices as needed, I'm a cinnamon fiend, or top with your favorite frosting (or even omit it for a breakfast cake).
Provided by The Easy Vegan
Categories Dessert
Time 45m
Yield 1 9x9 cake, 12-16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350, grease or spray a 9x9 pan.
- Melt chocolate chips in a double boiler (or in the microwave for 30 sec. intervals, stirring after each 30 seconds until melted) in a medium bowl.
- Stir in pumpkin, vanilla, oil and flaxseed to the melted chocolate.
- Mix all dry ingredients (flour, cocoa powder, baking soda, baking powder, salt, cinnamon, nutmeg and cloves) until well combined, and stir in wet ingredients.
- Spread evenly into the pan (batter will be thick) and bake for 25 minutes or until toothpick inserted comes out clean. Let cool.
- Ganache: melt margarine and soymilk in a small bowl (either in the microwave or on a double boiler). Stir in chocolate chips and continue heating until melted and smooth.
- Spread over cake when cake is cooled, refrigerate cake if you want ganache to set (or dig in for melty chocolate-y heaven :D).
Nutrition Facts : Calories 177.3, Fat 10.4, SaturatedFat 3.4, Sodium 259.7, Carbohydrate 21.1, Fiber 2.4, Sugar 7.9, Protein 2.8
PUMPKIN SPICE CAKE
I originally got this recipe from verybestbaking.com. It was posted there in the swapped recipes by L.Terrell. I have made a few adjustments to the original recipe and I often double the praline topping because it's so good. It's very yummy and very easy!
Provided by Nanita
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Generously grease bundt pan (be sure to use a larger bundt pan because there will be a lot of batter).
- In a large bowl, combine cake mix, pumpkin, brown sugar, oil, and pumpkin pie spice.
- Beat with mixer for 1 minute.
- Add eggs, beat for 2 minutes more.
- Prepare topping* by melting butter with brown sugar in small saucepan.
- Remove from heat and add nuts.
- Pour half of the cake batter into greased bundt pan.
- Pour small amount of topping mixture on top of the cake batter, all the way around (be careful to keep in the center and not get close to the side or middle of the pan).
- Pour the rest of the cake batter into the pan.
- Bake cake at 350°F for 45 minutes to 1 hour.
- Cool in pan on wire rack for 15 minutes, then invert onto plate.
- When cake is completely cool, re-warm remaining topping and drizzle remaining topping on cake.
- *The topping instructions aren't very specific and you really don't have to cook it a long time, just until the sugar and butter are melted and bubbling.
Nutrition Facts : Calories 484.6, Fat 26.6, SaturatedFat 7.1, Cholesterol 83.2, Sodium 378, Carbohydrate 59, Fiber 1.1, Sugar 41.4, Protein 4.9
CHOCOLATE-PUMPKIN SPICE CAKE
My version of moist pumpkin cake with cocoa and chocolate chips added for a yummy chocolate, pumpkin, and spice cake taste. Melts in your mouth. You must try it! Ice with your favorite chocolate buttercream frosting.
Provided by STARFLOWER
Categories Fruits and Vegetables Vegetables Squash
Time 40m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 10x15-inch baking dish with cooking spray.
- Combine sugar, oil, and eggs in a large bowl; beat with an electric mixer until combined. Mix in pumpkin.
- Sift together flour, cocoa, pumpkin pie spice, baking powder, baking soda, and salt in a separate bowl. Add to the pumpkin mixture until just combined; do not overmix. Stir in chocolate chips. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool completely.
Nutrition Facts : Calories 240.5 calories, Carbohydrate 31.5 g, Cholesterol 31 mg, Fat 12.6 g, Fiber 1.6 g, Protein 2.8 g, SaturatedFat 2.3 g, Sodium 203.7 mg, Sugar 21.3 g
VEGAN SPICE CAKE
Make and share this Vegan Spice Cake recipe from Food.com.
Provided by Mom_x3
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Combine flour, sugar, baking powder, salt and spices in a mixing bowl.
- Add vinegar, vanilla, oil, and ginger ale to the dry ingredients - stirring until just mixed.
- Fold in raisins.
- Pour batter into a greased and floured 8x8 cake pan.
- Bake at 350F for 30-40 minutes or until cake tester comes out clean.
Nutrition Facts : Calories 405.7, Fat 12.5, SaturatedFat 1.6, Sodium 381.1, Carbohydrate 71.6, Fiber 1.6, Sugar 44.2, Protein 3.6
VEGAN PUMPKIN CAKE
Make and share this Vegan Pumpkin Cake recipe from Food.com.
Provided by Ex-Pat Mama
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Grease an 8x8 baking pan. Line the bottom with parchment paper.
- 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. Begin and end with the flour mixture.
- Spread the batter into the prepared pan.
- Bake 55 minutes to an hour.
Nutrition Facts : Calories 218.4, Fat 7.1, SaturatedFat 1, Sodium 180.1, Carbohydrate 37.1, Fiber 0.8, Sugar 19.8, Protein 2.3
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