Pumpkin Cranberry Spice Cake Vegan Or Not Recipes

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VEGAN PUMPKIN SPICE CAKE



Vegan Pumpkin Spice Cake image

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

1 cup water
1 tablespoon instant coffee, or as needed
1 teaspoon oil for greasing
2 ¾ cups all-purpose flour
1 cup white sugar
2 ½ teaspoons pumpkin pie spice
1 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon nutmeg
½ teaspoon ground ginger
¾ cup vegetable oil
¾ cup water
3 tablespoons pumpkin puree
1 teaspoon vanilla extract

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

PUMPKIN & CRANBERRY SPICE CAKE (VEGAN OR NOT)



Pumpkin & Cranberry Spice Cake (Vegan or Not) image

This pumpkin cranberry spice cake is my own recipe that makes an incredible, moist vegan cake! Your friends will never guess it's vegan. You can make it non-vegan if you like. I make this recipe with fresh pumpkin and fresh cranberries when those two items are in season. You can use canned pumpkin and frozen cranberries as well. The frosting is an orange/vanilla butter cream (using vegan butter). Enjoy!

Provided by Lisa Clarice

Categories     Dessert

Time 50m

Yield 1 cake

Number Of Ingredients 12

1 1/2 cups whole wheat pastry flour
2/3 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin spice (or Cinnamon or All Spice)
1/2 teaspoon ginger
1 cup pumpkin (fresh or can)
1/4 cup orange juice
1/4 cup soymilk (or any non-dairy milk or reg. milk)
1/2 cup butter (melted, vegan butter like Earth Balance or reg. butter)
1 cup cranberries (fresh or frozen)

Steps:

  • Preheat oven to 350 degrees. Grease two round baking pans.
  • Combine pumpkin, spices, sugar, melted butter, soy milk and orange juice.
  • Mix in flour, baking soda and powder, and salt.
  • Cut cranberries in half and then add to mixture, mixing until well combined.
  • Pour mixture into the two prepared baking pans and bake for approximately 35 minutes at 350 degrees.
  • To make vegan buttercream frosting, mix 1 cup (1 stick) Earth Balance butter with 2 cups powdered sugar, 1/2 teaspoons vanilla, and 1/8 to 1/4 cup orange juice.
  • Frost when cake is cool.

Nutrition Facts : Calories 2097.1, Fat 98.5, SaturatedFat 59.5, Cholesterol 244, Sodium 3188.7, Carbohydrate 297.6, Fiber 25.6, Sugar 147.5, Protein 29

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