VEGAN PUMPKIN CAKE
Make and share this Vegan Pumpkin Cake recipe from Food.com.
Provided by Ex-Pat Mama
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 218.4, Fat 7.1, SaturatedFat 1, Sodium 180.1, Carbohydrate 37.1, Fiber 0.8, Sugar 19.8, Protein 2.3
VEGAN PUMPKIN SPICE CAKE
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
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
VEGAN PUMPKIN CHEESECAKE RECIPE BY TASTY
Here's what you need: nonstick cooking spray, raw cashews, graham cracker, coconut oil, silken tofu, unsweetened pumpkin puree, granulated sugar, cornstarch, pumpkin pie spice, vanilla extract, lemon juice, salt, non-dairy whipped cream
Provided by Rachel Gaewski
Categories Desserts
Yield 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F (180°C). Line a 10-inch (25-cm) springform pan with parchment paper and grease the sides with nonstick spray.
- Bring a small pot of water to a boil. Add the cashews and boil for 10 minutes, until fork-tender. Drain and set aside.
- Add the graham crackers to a food processor and pulse until they break down into crumbs. Pour in the coconut oil and pulse until combined. Transfer to a medium bowl and clean out the food processor.
- Add the cashews, tofu, pumpkin puree, sugar, cornstarch, pumpkin pie spice, vanilla extract, lemon juice, and salt to the food processor. Puree for 5-8 minutes, or until the mixture is completely smooth and not at all gritty.
- Add the graham cracker crumbs to the prepared pan. Use a flat-bottomed measuring cup to help pack the crust in an even layer.
- Using a spatula, spread the filling over the crust in an even layer.
- Bake for 20-25 minutes, until the cheesecake is set.
- Refrigerate uncovered for at least 4 hours, or overnight.
- Unmold the cheesecake, then slice and serve with non-dairy whipped cream.
- Enjoy!
Nutrition Facts : Calories 367 calories, Carbohydrate 37 grams, Fat 21 grams, Fiber 2 grams, Protein 9 grams, Sugar 18 grams
VEGAN PUMPKIN CHEESECAKE
This vegan "cheesecake," which is adapted from "Vegan Pie in the Sky" by Isa Chandra Moskowitz, may not fool everyone at the table, but it will definitely satisfy them. Silken tofu, cashews and banana make it extra creamy, while lemon juice and orange zest provide the tang you'd normally get from cream cheese. (Be sure to soak the cashews long enough; you want them to completely disappear into the batter upon blending.) This dessert can be made in a pie dish or a springform pan, but if you make it in a pie dish, keep an eye on the crust as it bakes; tent the cheesecake with foil if the edges are getting too brown.
Provided by Tara Parker-Pope
Categories custards and puddings, pies and tarts, dessert
Time 5h
Yield 8 servings
Number Of Ingredients 23
Steps:
- Heat oven to 350 degrees and lightly spray a 9-inch pie plate or springform pan with nonstick cooking spray.
- In a mixing bowl, combine the graham cracker crumbs and sugar. Drizzle in the oil or melted margarine. Use a spoon to blend the mixture thoroughly to moisten the crumbs, then drizzle in the soy milk and stir again to form a crumbly dough.
- Pour the crumbs into the pie plate or springform pan. Using your fingers or a flat-bottom cup, press crumbs into the the bottom and up the sides of the pan. Bake for 8 to 10 minutes until firm. Let the crust cool before filling.
- Make the topping: In a mixing bowl, use a fork to mash together brown sugar, margarine and salt until crumbly, then fold in the chopped nuts and stir to coat with the mixture. Set aside until ready to use.
- Meanwhile, prepare the filling: Drain the cashews and blend with the banana, tofu, sugar, brown sugar, coconut oil, cornstarch, lemon juice, vanilla and orange extracts, and sea salt. Blend until completely smooth and no bits of cashew remain. Add the pumpkin purée, cinnamon, ginger and nutmeg and blend until smooth, then pour it onto the crust.
- Bake the cheesecake for 45 to 50 minutes, removing the cheesecake halfway through the baking period to sprinkle on the topping. Return to oven to continue baking. Cheesecake will be done when the top is lightly puffed and the edges of the cake are golden. Remove it from the oven and let cool on a rack for 20 minutes, then transfer to the refrigerator to complete cooling, at least 3 hours or, even better, overnight. To serve, slice the cake using a thin, sharp knife dipped in cold water.
More about "veganpumpkincake recipes"
THE BEST VEGAN PUMPKIN CAKE (OIL-FREE!) - THE VEGAN 8
From thevegan8.com
4.9/5 (7)Total Time 44 minsCategory DessertCalories 104 per serving
- If making the frosting, follow step 10 listed below before making the cake, as it requires chilling.
- If using the coconut frosting, you will have to store the leftovers in the fridge so the frosting doesn't melt. When ready to have another piece, let it soften back to room temperature if desired. IF NOT using the coconut frosting, store the cake covered well with foil at room temperature and it'll stay soft and moist.
- Preheat the oven to 350°F (177°C) and spray an 8x8 square baking dish with nonstick spray. Or cut two pieces of parchment paper to lie flat going in each direction.
- To a large bowl, add the syrup, applesauce, pumpkin and milk. Whisk until completely smooth. Set aside.
VEGAN PUMPKIN CAKE | FEASTING ON FRUIT
From feastingonfruit.com
4.6/5 (5)Video Duration 1 minCategory CakeCalories 385 per serving
- In a large mixing bowl, mix together the oat flour, almond flour, baking powder, baking soda, spice, and salt until no lumps remain.
- In a separate bowl, whisk the pumpkin, flax eggs, coconut sugar, molasses, milk, apple cider vinegar, and vanilla.
VEGAN PUMPKIN CAKE - LOVING IT VEGAN
From lovingitvegan.com
5/5 (54)Total Time 45 minsCategory Baking, Cakes, DessertsCalories 501 per serving
VEGAN MARBLE BUNDT CAKE RECIPE - COOKIST.COM
From cookist.com
VEGAN PUMPKIN CAKE WITH GINGER FROSTING - VEGGIE DESSERTS
From veggiedesserts.com
VEGAN GLUTEN-FREE PUMPKIN CAKE (OIL-FREE!) - THE VEGAN 8
From thevegan8.com
10 BEST VEGAN PUMPKIN CAKE RECIPES | YUMMLY
From yummly.com
VEGAN PUMPKIN COFFEE CAKE WITH PECAN CRUMB - VEGAN RICHA
From veganricha.com
VEGAN PUMPKIN COFFEE CAKE WITH PECAN CRUMB - RAINBOW …
From rainbownourishments.com
VEGAN PUMPKIN CAKE WITH CHEESECAKE SWIRL - BIANCA ZAPATKA
From biancazapatka.com
THE BEST PUMPKIN CAKE RECIPE - GRETCHEN'S VEGAN BAKERY
From gretchensveganbakery.com
WORKSHOP - VEGAN PUMPKIN LAYER CAKE - SARA KIDD
From sarakidd.com
VEGAN GLUTEN FREE PUMPKIN CAKE | MINIMALIST BAKER RECIPES
From minimalistbaker.com
EASY PUMPKIN SPICE CAKE (VEGAN) - FUSS FREE FLAVOURS
From fussfreeflavours.com
VEGAN PUMPKIN CAKE (+ PUMPKIN SPICE FROSTING) - AVERIE COOKS
From averiecooks.com
36 STUNNING VEGAN PUMPKIN RECIPES YOU NEED TO TRY …
From veganheaven.org
EASY VEGAN PUMPKIN CHEESECAKE - IT DOESN'T TASTE LIKE CHICKEN
From itdoesnttastelikechicken.com
32 VEGAN PUMPKIN DESSERTS - KARISSA'S VEGAN KITCHEN
From karissasvegankitchen.com
VEGAN CHOCOLATE PUMPKIN CAKE - VERY VEGAN RECIPES
From veryveganrecipes.com
VEGAN PUMPKIN SPICE CAKE - IT DOESN'T TASTE LIKE CHICKEN
From itdoesnttastelikechicken.com
VEGAN PUMPKIN CAKE WITH CREAM CHEESE FILLING - VEGGIE FUN …
From veggiefunkitchen.com
VEGAN PUMPKIN CAKE - THE ALMOND EATER
From thealmondeater.com
VEGAN PUMPKIN CAKE - MAKE IT DAIRY FREE
From makeitdairyfree.com
VEGAN PUMPKIN CHEESECAKE | MINIMALIST BAKER RECIPES
From minimalistbaker.com
EASY VEGAN PUMPKIN CAKE RECIPE - BLESS MY FOOD
From blessmyfoodbypayal.com
EASIEST PUMPKIN CAKE (NO EGGS, NO MILK, NO BUTTER!)- THE BIG …
From thebigmansworld.com
10 BEST VEGAN PUMPKIN CAKE RECIPES | YUMMLY
From yummly.co.uk
VEGAN PUMPKIN CAKE - WHERE YOU GET YOUR PROTEIN
From whereyougetyourprotein.com
MOIST VEGAN PUMPKIN SPICE CAKE - NAMELY MARLY
From namelymarly.com
VEGAN PUMPKIN CAKE WITH MAPLE PECANS & CINNAMON BUTTERCREAM
From domesticgothess.com
VEGAN PUMPKIN CHEESECAKE - LOVING IT VEGAN
From lovingitvegan.com
EASY PUMPKIN CAKE (VEGAN) - HEART OF A BAKER
From heartofabaker.com
VEGAN PUMPKIN CAKE – MILK FREE MOM
From milkfreemom.com
VEGAN PUMPKIN SHEET CAKE - JESSICA IN THE KITCHEN
From jessicainthekitchen.com
VEGAN PUMPKIN CAKE – BLOOMING SWEET LIFE
From bsweetlife.com
VEGAN PUMPKIN CAKE (GLUTEN FREE) - SIMPLE VEGAN BLOG
From simpleveganblog.com
11 SAVORY ALL-VEGAN PUMPKIN RECIPES | MY DARLING VEGAN
From mydarlingvegan.com
VEGAN PUMPKIN CAKE (PALEO) - THE ROASTED ROOT
From theroastedroot.net
VEGAN PUMPKIN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
VEGAN PUMPKIN CAKE WITH VEGAN CREAM CHEESE FROSTING
From thebananadiaries.com
EASY VEGAN PUMPKIN ROLL CAKE WITH CREAM CHEESE FROSTING
From thebananadiaries.com
VEGAN PUMPKIN CAKE - WE MADE THIS VEGAN
From wemadethisvegan.com
BEST-EVER VEGAN PUMPKIN CHEESECAKE - WOW, IT'S VEGGIE?!
From wowitsveggie.com
LAYERED VEGAN PUMPKIN CAKE - MAKE IT DAIRY FREE
From makeitdairyfree.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love