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  • Writer's pictureFruityVegita

Easy Vegan Pumpkin Cake Recipe

This delicious pumpkin cake is dairy free, egg free and milk free. It's a homemade pumpkin cake made with fresh homemade pumpkin puree. This cake is sweetened with coconut sugar and tastes great. #pumpkincake


2 1/2 cups of all purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon of salt

1/4 cup of unsweetened applesauce

1/2 teaspoon cinnamon

1/2 cup of coconut sugar

3/4 cup of pumpkin puree

1/2 cup of vegetable oil

3 teaspoons of vanilla extract


Cut 1 medium pumpkin in halve

Use a spoon to scoop out the seeds

Place the pumpkin in a prepared baking tray with parchment paper.

Bake in a preheated oven until softened.

Allow the pumpkin to cool completely and peel off the skin.

Put the pumpkin in a blender and blend until smooth.

Refrigerate the puree until ready to use.


Preheat the oven to 350° F

Combine the dry ingredients together into a mixing bowl. Add the wet ingredients and mix until well combined.

Pour the cake batter into a standard cake pan or loaf pan and bake in a preheated oven until a toothpick inserted into the middle comes out clean.

Let the cake cool at room temperature before serving.

Note: Put your cake in an airtight container and keep it in a cool dry place. Store cake in the refrigerator after 24 hours to maintain the freshness for the next 2 days.

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