Vegan Pumpkin Spice Cake
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!
- Serves: 12 persons
- 1cup water
- 1tablespoon instant coffee, or as needed
- 1teaspoon oil for greasing
- 2¾ cups all-purpose flour
- 1cup white sugar
- 2½ teaspoons pumpkin pie spice
- 1½ teaspoons baking powder
- 1teaspoon salt
- ½teaspoon ground cinnamon
- ½teaspoon nutmeg
- ½teaspoon ground ginger
- ¾cup vegetable oil
- ¾cup water
- 3tablespoons pumpkin puree
- 1teaspoon vanilla extract
Step 1Boil 1 cup water and mix with instant coffee in a measuring cup or mug. Set aside to cool.
Step 2Preheat the oven to 350 degrees F (175 degrees C). Grease a rectangular 9x13-inch baking pan.
Step 3Combine 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.
Step 4Bake 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.
Step 5Cool 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.