Vegan Pumpkin Spice Cake recipe

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Ingredients

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

Nutrition Info

233.9 calories
carbohydrate: 23 g
cholesterol: : -
fat: 14.4 g
fiber: 1 g
protein: 3.1 g
saturatedFat: 2.3 g
servingSize: -
sodium: 265.7 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Boil 1 cup water and mix with instant coffee in a measuring cup or mug. Set aside to cool.

  2. Preheat the oven to 350 degrees F (175 degrees C). Grease a rectangular 9x13-inch baking pan.

  3. 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.

  4. 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.

  5. 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.

Recipe Yield

12 servings

Recipe Note

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!

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