Vegan Pumpkin Cake Recipes

VEGAN PUMPKIN BROWNIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
• Blend pumpkin puree, 1 1/2 tablespoons coconut oil, 3 tablespoons orange juice, nutmeg, and cinnamon together in a bowl. Refrigerate pumpkin swirl until needed.
• Combine hot water and flaxseed meal in a small bowl. Stir and let soak for about 5 minutes.
• Combine flaxseed mixture, almond flour, sugar, 3 tablespoons orange juice, 1 1/2 tablespoons coconut oil, and vanilla extract in a blender and process. Transfer to a bowl. Stir melted chocolate, pecans, baking powder, salt, and pepper into brownie mixture.
• Spread brownie mixture into the prepared baking pan. Spread pumpkin swirl on top. Run a knife through the mixture to create a pretty marbled look.
• Bake in the preheated oven for 30 minutes. Cover the baking pan with aluminum foil and return to the hot oven. Bake until brownies are set, about 20 minutes more. Cool completely before slicing and serving, about 30 minutes. Store in the refrigerator.

VEGAN PUMPKIN BUNDT CAKE

Steps:

• Preheat oven to 350°F Butter & flour bundt pan (dip the corner of a paper towel in softened butter - rub all over inner surface of bundt and check to make sure it's shiny - turn on side, add 1/2 cup flour, roll around to coat, and shake out excess). Prepare buttermilk mixture by placing 2 1/2 teaspoons lemon juice or vinegar in a glass measuring cup, adding enough soymilk (~3/4 cup) in order to make a total of 3/4 cup, stir, and let stand 10 minutes.
• Combine all ingredients from flour through salt in a bowl. In a second bowl, whisk together pumpkin, buttermilk mixture, and vanilla.
• Beat softened butter and sugar at medium-high speed until pale and fluffy, about 3-5 minutes. Add the egg replacer, along with 1/2 cup water, and beat one minute. Reduce speed to low and add flour and pumpkin mixtures a little at a time, alternating each time, beginning AND ending with the flour mixture, until all mixtures are combined and the resulting batter is just smooth.
• Spoon the batter into bundt pan and shake to remove any bumps. Bake until a pick inserted in the center comes out clean, around 45-50 minutes.
• Cool in the pan for 15 minutes before inverting over a cookie rack to cool further.

VEGAN PUMPKIN CAKE

Steps:

• Preheat oven to 375°F.
• Grease an 8x8 baking pan. Line the bottom with parchment paper.
• Place sugar, oil, syrup and vanilla in a large mixing bowl. Whisk until sugar is dissolved.
• In a separate bowl, sift together the flour, spices and salt.
• In small alternating portions, add the flour mixture and pumpkin to the liquid ingredients. Begin and end with the flour mixture.
• Spread the batter into the prepared pan.
• Bake 55 minutes to an hour.