Pumpkin Spice Cake Dairy And Egg Free Recipes

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VEGAN PUMPKIN SPICE CAKE



Vegan Pumpkin Spice Cake image

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!

Provided by SparkleMeSarah

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h5m

Yield 12

Number Of Ingredients 15

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

Steps:

  • Boil 1 cup water and mix with instant coffee in a measuring cup or mug. Set aside to cool.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a rectangular 9x13-inch baking pan.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 233.9 calories, Carbohydrate 23 g, Fat 14.4 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 2.3 g, Sodium 265.7 mg, Sugar 0.4 g

ICED PUMPKIN SPICE CAKE



Iced Pumpkin Spice Cake image

A pumpkin cake recipe with golden raisins and pumpkin pie spice topped with a white drizzle and nuts for a fall treat.

Provided by PAM(R) Cooking Spray

Categories     Trusted Brands: Recipes and Tips     Reddi-wip®

Time 1h

Yield 12

Number Of Ingredients 13

PAM® Coconut Oil No-Stick Cooking Spray
3 cups Ultragrain® All Purpose Flour
4 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 cup Parkay® Original-stick, softened
2 cups firmly packed brown sugar
1 cup Egg Beaters® Original
1 (15 ounce) can solid-pack pumpkin
1 ½ cups golden raisins
1 ½ cups confectioners' sugar
2 tablespoons water
1 cup chopped pecans or walnuts
1 tablespoon Reddi-wip® Fat Free Dairy Whipped Topping

Steps:

  • Preheat oven to 350 degrees F. Spray 13x9-inch baking pan with cooking spray. Combine flour, pumpkin pie spice and baking powder in medium bowl; set aside.
  • Mix together Parkay and sugar in large bowl on medium-high speed of electric mixer until creamy. Add Egg Beaters; mix until blended. Turn mixer to low; add pumpkin. Gradually blend in flour mixture. Stir in raisins by hand. Pour into prepared pan.
  • Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
  • Blend confectioners sugar and water; drizzle over cake. Sprinkle nuts evenly over top. Cut into 12 servings. Top with Reddi-wip just before serving, if desired.

Nutrition Facts : Calories 553.6 calories, Carbohydrate 92.8 g, Fat 19.4 g, Fiber 6.5 g, Protein 8.4 g, SaturatedFat 2.7 g, Sodium 386.6 mg, Sugar 62.6 g

PUMPKIN SPICE CAKE (DAIRY- AND EGG-FREE)



Pumpkin Spice Cake (Dairy- and Egg-Free) image

This is based on the ubiquitous "Vegan Chocolate Cake." I've made some alterations so that a) it's not quite as sweet and b) it is more like a spice cake consistency.

Provided by cathianne

Categories     Dessert

Time 40m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 12

1 3/4 cups all-purpose flour
3/4 cup white sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon clove
1/2 teaspoon nutmeg
1/3 cup corn oil (or any vegetable oil)
1 tablespoon white vinegar
1 teaspoon pure vanilla extract
1/2 cup canned pumpkin puree
3/4 cup rice milk

Steps:

  • Combine all ingredients in a bowl in the order listed up to the pumpkin puree. Add the rice milk, stirring slowly. Add more or less depending on desired consistency.
  • Pour batter into a greased 8 X 8 baking pan. The batter may be thick and you may need to gently shimmy the pan in order to have it spread out entirely.
  • Bake in an oven pre-heated to 350F degrees for 30 minutes. You may want to check it at 25 minutes if you a) used a different sized pan or b) made the batter slightly thinner.

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