More Great Recipes: Vegan

Sweet and Spicy Pumpkin Cake

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Member since 2013
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Serves 15 | Prep Time 15 | Cook Time 45

Why I Love This Recipe

Pumpkin is good for you. And it's good in lots of ways. This is a recipe I found online one day, and finally made yesterday. And all I've got to say is, wow!

Ingredients You'll Need

For the Cake
1 1/2 c. fresh Pumpkin Puree
1/4 c. Sunflower oil
1/3 c. Soy Milk
1/2 c. Sucunant
1/2 c. organic sugar
1/2 t. vanilla
3/4 c. oat flour
1/2 c. gluten free all purpose flour
1/2 t. xanthan gum
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 t. cinnamon
1/2 t. ginger
1/2 t. nutmeg
1/2 t. garam masala
For the Icing:
3 T. Earth Balance
1/2 c. vegan (i.e. Tofutti) or organic cream cheese
2 c. organic powdered sugar
1/2 t. vanilla


Preheat oven to 350 degrees.

Beat together pumpkin, oil, milk, sugars and vanilla, either the old fashioned way, or with an electric mixer.

In a separate bowl, combine flours, xanthan gum, baking powder, baking soda, salt, cinnamon, ginger,nutmeg, and garam masala. Add dry ingredients to wet, and mix until just combined.

Spread batter into an 8×8 baking pan that has been sprayed with cooking spray.

Bake for 40-45 minutes. Remove from the oven, and cool.

Meanwhile, prepare frosting by beating together margarine, cream cheese, powdered sugar and vanilla. Frost cooled bars. Store leftover bars in the refrigerator.

Spread the frosting over the cake, and serve with soy eggnog, or chai tea.

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