Zutaten für Vegan Pumpkin Cake
- Brown Sugar
- Vegetable Oil
- Maple Syrup
- Vanilla Extract
- 1 ½ cups all-purpose flour
- Baking Powder
- Baking Soda
- Cinnamon
- Ground Cloves
- Ginger
- Nutmeg
- ½ teaspoon salt
- 1 (15 ounce) can pumpkin puree
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Zubereitung von Vegan Pumpkin Cake
- Preheat oven to 375°F (190°C). Grease and flour an 8x8 inch baking pan.
- Line the bottom of the pan with parchment paper, leaving an overhang on the sides to help lift the cake out later.
- In a large mixing bowl, whisk together 1 ½ cups granulated sugar, ½ cup vegetable oil, ½ cup maple syrup, and 1 teaspoon vanilla extract until the sugar is completely dissolved.
- In a separate bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg, and ½ teaspoon salt.
- Add the flour mixture to the wet ingredients in three additions, alternating with two additions of 1 (15 ounce) can pumpkin puree. Begin and end with the flour mixture. Mix until just combined; do not overmix.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 55-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
79g
Fat
4g
Carbs
12g
