Sweet Autumn Pumpkin Cake Recipe

Name: Sweet Autumn Pumpkin Cake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: Serves 1 or more
Ingredients: 1 cup granulated sugar (plus ½ cup powdered sugar for glaze); Vegetable Oil; ½ cup maple syrup (plus 2 tablespoons for glaze); 1 ½ cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; ¼ teaspoon ground cloves; Pumpkin Puree; 1 teaspoon maple extract; ½ teaspoon salt; ½ cup powdered sugar (plus extra for dusting); Nonfat Milk

Indulge in the warm, comforting flavors of fall with this decadent vegan Sweet Autumn Pumpkin Cake! Made with real pumpkin puree and rich maple syrup, this moist and spiced cake is perfect for any autumn gathering or a cozy night in. This recipe is surprisingly easy to make, yet delivers an unforgettable taste that will impress even the most discerning palates. Get ready to experience the magic of maple and pumpkin in every bite!

Prep Time 20 mins

Cook Time 45 mins

Calories 225.2 kcal

Protein 4g

Rating 3.8 (5 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Sweet Autumn Pumpkin Cake

1 cup granulated sugar (plus ½ cup powdered sugar for glaze)
Vegetable Oil
½ cup maple syrup (plus 2 tablespoons for glaze)
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
Pumpkin Puree
1 teaspoon maple extract
½ teaspoon salt
½ cup powdered sugar (plus extra for dusting)
Nonfat Milk

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How to Make Sweet Autumn Pumpkin Cake

Preheat oven to 375°F (190°C). Grease and flour an 8x8 inch or 9x11 inch baking pan.
In a large bowl, whisk together the dry ingredients: 1 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and ½ teaspoon salt.
In a separate bowl, whisk together the wet ingredients: ½ cup vegetable oil, ½ cup maple syrup, 1 cup granulated sugar, 1 (15 ounce) can pumpkin puree, and 1 teaspoon maple extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the pumpkin puree, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
Pour batter into the prepared pan and spread evenly.
Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
While the cake is baking, prepare the glaze: In a small bowl, whisk together ½ cup powdered sugar, 2 tablespoons maple syrup, and 1-2 tablespoons milk (dairy or non-dairy) until smooth. If needed, strain the glaze through a fine-mesh sieve to remove any lumps.
Once the cake is done baking, immediately drizzle the glaze over the warm cake while it's still in the pan.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, dust the cake with powdered sugar before serving and enjoy!