Adding a few more options to my vegan desserts for the holidays. This pumpkin cake is super moist, perfectly sweet and pairs well with that cup of coffee, espresso or tea. Holiday season is here, so let them eat Vegan Cake!
- 1 cup flour all-purpose
- 1 1/2 tbsp corn starch
- 1 tsp baking soda
- 1/8 tsp salt
- 1 tsp ground cinnamon
- 1 1/2 tsp ground pumpkin spice blend
- 1 1/2 cups pumpkin purée
- 1/3 cup oil
- 2/3 cup sugar
- 2 tsp vanilla extract
- 3 tbsp confectioners sugar
- 1 tbsp maple syrup
- pinch of salt
- 1 tbsp non dairy milk
- 1/2 cup finely chopped pecans
Step 1 – set oven to 350 degrees Fahrenheit; line and grease a loaf pan, set aside; sift the dry ingredients into a mixing bowl, next in a separate bowl combine the sugar and the pumpkin puree until well incorporated finally mix in the oil and vanilla extract.
Step 2 – add the wet mix to the dry mix and stir to combine, making sure all the flour is mixed in; pour batter into prepared pan, smooth out the top and bake for 35 – 40 minutes until a knife inserted into the center comes out clean.
Step 3 – prepare the icing by combining the sugar, maple syrup and salt, stir well until all of the sugar is worked in; if icing is too thick use 1/2 to 1 tbsp non dairy milk to thin out; drizzle icing with a spoon over the cake and top with the chopped pecans gently pressing them in, the icing acts as a glue that will hold the pecan topping in place.
Allow the cake to rest for 1 hour before slicing ( or not) store covered with plastic wrap. If you try this recipe or any of my recipes, please share your creations on Instagram use hashtag #LVveganeats Enjoy!