It is the eve of Thanksgiving, and I’m tired. There’s a house to clean (it’s a disaster right now), laundry to fold, a baby to bathe, and potatoes to boil.
But, I’m tired. Is that allowed? On Thanksgiving, I mean?
In order to keep myself from feeling guilty for not wanting to go “all out” this year, I must pose a question: What makes a happy Thanksgiving?
Is it volunteering in the soup kitchen? Eating a lavish feast with family and close friends? Perusing the newspaper for Black Friday steals?
Or is it just what the name implies–giving thanks to a God who has done great things for us? I tend to believe the latter. But in most cases, we as a human family tend to get caught up in the food, fine china, decorations, and shopping of Thanksgiving.
This year, however, is going to be different for our little family. This year, we’re just thanking God quietly at home, and I like that.
But thanking God quietly doesn’t mean that we’re going hungry this Thanksgiving. Jonathan and I enjoyed a marvelous early Thanksgiving feast with his parents last Sunday. And today, my little sis Emily and I threw together this pumpkin spice cake. We’ve taken the time to bake only this treasured item because every good woman knows that dessert is the most important part of any holiday meal. And with that, I present to you, Vegan Pumpkin Spice Cake. The best vegan pumpkin cake out there. Guaranteed.
Vegan Pumpkin Spice Cake
Print recipe
Ingredients
- 1/4 cup earth balance margarine (or other vegan margarine, melted))
- 1/4 cup sunflower oil
- 1 1/3 cup pure cane sugar
- 1 tablespoon cornstarch
- 1 cup canned pumpkin
- 2/3 cups almond milk
- 1/4 cup water
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 3/4 cup unbleached pastry flour (sifted)
- 3 tablespoons Ener-G baking powder (sifted with flour; or use 2 teaspoons baking soda with 1 teaspoon baking powder)
- 1 teaspoon cinnamon
- 1/4 teaspoon powdered ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon coriander
- 1 cup powdered sugar (for frosting)
- 1/4 cup earth balance margarine (or other vegan margarine for frosting)
- 1/4 teaspoon clear vanilla flavor (for frosting)
- 1/4-1/2 teaspoon almond milk (for frosting)
- 1/4 teaspoon cinnamon (for frosting)
Directions
| Step 1 | |
| Preheat oven to 350 degrees F. | |
| Step 2 | |
| Mix margarine, oil, sugar, cornstarch, pumpkin, almond milk, water, lemon juice, and salt in a large mixing bowl. | |
| Step 3 | |
| Mix and sift flour and baking powder in separate bowl. Add spices to dry ingredients. | |
| Step 4 | |
| Mix wet and dry ingredients with wire whisk, then pour batter into prepared 9 x 13 pan. Bake at 350 degrees F for 35 minutes, or until toothpick comes out clean. | |
| Step 5 | |
| Mix frosting ingredients together either by hand or with a mixer. Frost cake once it is cool. | |
Hope it turns out well for you. 
Hi! I'm Lindsay, and I'm glad you're here. I am a vegan home cook currently from the South. I'm a wife, a mom, and a child of God. If you love peanut butter, pasta, pumpkin, and portobellos, then you've come to the right place!
I’ve been looking for a good pumpkin cake recipe and this looks perfect! One question though. Would it be alright if I used all purpose flour instead of pastry?