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Cameron’s Pumpkin Cake

Who doesn’t love cake?!

Instead of the traditional pumpkin pie this Thanksgiving, try a twist and make a Pumpkin Cake.
This cake is really simple to make and as much as I LOVE pumpkin pie  (I really do- I could eat it for breakfast, lunch  and dinner!), this cake makes me just want more!

It turns out really moist like spice cake, but still tastes like pumpkin pie.
Slice it up and top with a dollop of the cream cheese frosting and what do you have?  Pumpkin Heaven!

The cake is really easy to make and here’s how you do it:
For the cake, preheat  your oven to 350 degrees, then,
Mix all of these ingredients
together first:
1/4 cup Soy Free Earth Balance
1 cup brown sugar
1/2 cup applesauce
1 can of plain pumpkin
1 tsp vanilla extract

Then you can add in this stuff:
2 cups pastry flour
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/2 cup Rice milk
Now pour into a sprayed glass loaf pan and put into the oven for about 30 minutes.
Cool the cake and then you can spread the frosting on the entire loaf, or slice it and do frosting dollops like I did- it’s kinda fun that way!
Here’s  how to make the frosting,
Mix together these things first:
One container vegan cream cheese
1/4 cup soy free Earth Balance
2 tbsp Pure Maple Syrup (KID TIP: by the way, don’t ever try this stuff alone on your pancakes- trust me!)

Then add 3 cups powdered sugar slowly (so you don’t send it flying all over the
kitchen) and beat until nice and smooth.
Now you are ready to put the frosting on the cake and eat up!  I hope you like it!

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  • Lorna

    Big can or little can of pumpkin?

    • http://spokanevegan.com Cameron

      The 15 ounce can.

  • yuki

    where can i try this at cameron?