Vegan Pumpkin Spice Cake
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. |