Zutaten für Vegan Pumpkin Walnut Cake
- Cake Flour
- 1 teaspoon baking soda
- Ground Cinnamon
- Ground Ginger
- Nutmeg
- 1/2 teaspoon salt
- Egg
- Light Brown Sugar
- Vegetable Oil
- Granulated Sugar
- Pumpkin Puree
- Soymilk
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts
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Zubereitung von Vegan Pumpkin Walnut Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x9 inch square baking pan.
- Position a rack in the center of the oven.
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon salt. Set aside.
- In a large bowl, using an electric mixer, beat 2 tablespoons flaxseed meal + 6 tablespoons water (flax egg) and 1 1/2 cups granulated sugar for 2 minutes until pale and fluffy.
- Add 1/2 cup vegetable oil, 1 (15 ounce) can pumpkin puree, 1/2 cup plant-based milk, and 1 teaspoon vanilla extract. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in 1 cup chopped walnuts.
- Pour batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for at least 30 minutes before serving.
- Cut into squares and serve. Optional: Frost with your favorite vegan vanilla frosting.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
141g
Fat
11g
Carbs
19g
