Easy Vegan Pumpkin cake recipe

03 Mar Easy Vegan Pumpkin cake recipe

Last Updated on August 2, 2021 by blessmyfoodbypayal

Easy Vegan Pumpkin cake | vegan Pumpkin cake recipe with step wise pictorial and video method.

ABOUT THIS PUMPKIN CAKE

This pumpkin cake is moist and fluffy with a light and tender crumb. Full of fragrant spices and made using only one bowl, this cake has no eggs, no milk, and no butter making it completely vegan.

You can enjoy this cake as it is with a cup of tea or coffee or even can convert it into a party cake by enhancing its quantity and then decorating it with the frosting of your choice.

INGREDIENTS USED

This recipe uses very simple and basic Ingredients from the kitchen. Let’s have a look at them :

FLOUR : To keep this recipe healthy, we have used whole wheat flour. Alternatively you can use all purpose flour or can mix both the flours in the equal ratio.

SUGAR : You will generally find a mix use of refined sugar and brown sugar in most of the pumpkin cake recipes. However you can use any sugar of your choice. We have added cane sugar. Note that colour of your sugar will have an overall impact on the colour of the cake.

Also, in place of sugar, you can add Jaggery or jaggery powder too.

OIL : oil used in baking any cake must always be without any flavour and taste. In simple terms, you can use any neutral flavoured oil.

PUMPKIN PUREE : Our’s pumpkin puree is homemade. We just steamed some of the pumpkin and when it turned soft, grinded it to smooth puree.

Instead of steaming, you can simply boil some of the pumpkin. When it turns completely soft, just blitz to puree.

Even you can use the canned one, if available to you. But in such a case, make sure it is unsweetened. Sweet one may imbalance the sweetness because we are adding sugar also, at the same time.

BAKING POWDER/SODA : These both are the leavening agents and helps a cake in rising and giving fluffiness.

CINNAMON, CLOVES & NUTMEG POWDER : These are the flavouring agents and adding taste to this cake.

Please note that if allspice is available in the market which is the precomposed mixture of ground cinnamon, cloves and nutmeg. If such allspice is available in your pantry, then just use it instead of all the 3 mentioned spices separately. Isn’t it so easy?

DRY GINGER POWDER : It creates that buzz in the recipe which makes pumpkin cake different from other cake recipes.

SALT : Doesn’t it sound weird? Yes, many find the use of salt in desserts bit awkward. But the fact is salt brings out the natural sweetness of the cake, and as such considered as must ingredient when it comes to desserts and cakes in particular.

WATER : The role of water is to mix everything together! Instead of water you can use any milk. Go for any plant based milk if making it vegan, otherwise, dairy can also be used by non vegans. Choice is yours.

ALSO SEE

Another recipes using pumpkin in this blog  are kaddu ka halwa, which is a kind of pudding made with mashed pumpkin and ambal made of pumpkin pieces. 

Where the first one is a dessert, the second one is a sweet and sour side dish belonging to india.

If talking about more of the Vegan Cakes, you will find in this blog are

• vegan orange cake recipe
• whole wheat banana walnut cake
• Vegan banana semolina cake
• Vegan mango semolina cake
• Gluten free vegan chocolate cake recipe
• Water Muffins
• Vegan christmas fruit cake
• Vegan German Apple cake recipe

STEPWISE PICTORIAL RECIPE OF Easy Vegan Pumpkin cake

1. In a bowl add sugar, water and oil. Whisk.
2. Add pumpkin puree and whisk again.
3. Place a sieve over the bowl and add flour, baking soda, baking powder, cinnamon powder, ginger powder, ground cloves, nutmeg powder and salt. Sift.
4. At last add vinegar
5. Mix using cut and fold method but overdo.
6. Transfer in a cake tin lined with greased butter paper or parchment paper.
7. Bake in preheated oven @180 on lower rack with both rods on for 25-30 minutes. Thereafter bake in middle rack for 5 minutes, again, with both rods on.
8. Bring the tin out and let cool on cooling rack
9. Invert and slice.

Enjoy.

NOTES

1. Whole wheat flour can be replaced with all purpose flour or add both in the ratio of 50:50.
2. You can use regular refined sugar or brown sugar or jaggery in place of cane sugar.
3. If you already have allspice, add 1 tsp of that only. Then no need to add cinnamon, cloves and nutmeg separately.
4. May mix and/or top with nuts or seeds (especially pumpkin seeds) if you like.
5. As every oven is different, your’s baking timings may be varied. So is the choice of rack. If you generally bake in middle rack, do it that way without any issues.
6. With the same batter, you can make muffins instead of cake. In cake of muffins, baking timings will be less than cake baking. Take it around 18 to 20 minutes.

Easy Vegan Pumpkin cake – recipe card

Easy Vegan Pumpkin cake | vegan Pumpkin cake recipe

blessmyfoodbypayal

This easy Vegan Pumpkin cake is moist and fluffy with a light and tender crumb. Full of fragrant spices and made using only one bowl, this cake has no eggs, no milk, and no butter.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Cake

Cuisine American

Ingredients

  

1 cup = 200 ml

• 1.5 cup whole wheat flour 235 gram
• 3/4 cup sugar we used cane sugar 150 gram
• 1/2 cup water
• 3/4 cup pumpkin puree 200 gram
• 1/3 cup oil 165 ml
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp dry ginger powder
• 1/2 tsp cinnamon powder
• 1/8 tsp ground cloves
• 1/8 tsp nutmeg powder
• 1 tsp vinegar
• Salt a pinch

Instructions

 

• In a bowl add sugar, water and oil. Whisk.
• Add pumpkin puree and whisk again.
• Place a sieve over the bowl and add flour, baking soda, baking powder, cinnamon powder, ginger powder, ground cloves, nutmeg powder and salt. Sift.
• At last add vinegar.
• Mix using cut and fold method but overdo.
• Transfer in a cake tin lined with greased butter paper or parchment paper.
• Bake in preheated oven @180 on lower rack with both rods on for 25-30 minutes. Thereafter bake in middle rack for 5 minutes, again, with both rods on.
• Bring the tin out and let cool on cooling rack.
• Invert and slice.
• Enjoy

Notes

1. Whole wheat flour can be replaced with all purpose flour or add both in the ratio of 50:50.

2. You can use regular refined sugar or brown sugar or jaggery in place of cane sugar.

3. If you already have allspice, add 1 tsp of that only. Then no need to add cinnamon, cloves and nutmeg separately.

4. May mix and/or top with nuts or seeds (especially pumpkin seeds) if you like.

5. As every oven is different, your's baking timings may be varied. So is the
choice of rack. If you generally bake in middle rack, do it that way without any issues.

6. With the same batter, you can make muffins instead of cake. In cake of muffins, baking timings will be less than cake baking. Take it around 18 to 20 minutes.

Keyword eggless pumpkin cake, vegan pumpkin cake