Easy Vegan Pumpkin Pie Cake
A delicious twist on classic pumpkin pie, this vegan cake captures the cozy flavors of fall with a moist and fluffy texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1 box vegan cake mix
- 1 can (15 oz) pumpkin puree
- 1 cup almond milk (or any plant-based milk)
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Combine the cake mix, pumpkin puree, almond milk, sugar, cinnamon, nutmeg, ginger, salt, vegetable oil, and vanilla extract in a large mixing bowl and mix until smooth.
- Pour the batter into the prepared baking pan, spreading it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for a bit before transferring to a wire rack.
Notes
Serve warm with dairy-free ice cream or coconut whipped cream. Can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://cookingwithmayaa.com/easy-vegan-pumpkin-pie-cake/