Vegan pumpkin spice cake.
Start by preheating the oven to 350 degrees F. In a large mixing bowl, combine all dry ingredients (including sugar). In a stand mixer (or you can also use a mixing bowl and hand mixer), combine coconut oil and butter and beat until fluffy. Add the pumpkin and eggs and continue to mix until smooth. The coconut oil might look a little lumpy since it hardens when cooled, and that’s okay – it will melt evenly during baking.
With the mixer on low, slowly add the dry ingredients into the wet, and beat until just combined. Grease an 8×8 square pan (an 8 or 9 inch round pan should also work), and pour batter in – use a spatula to spread evenly to the sides and smooth the top.
Bake for 25-30 minutes (I found 28 to be the sweet spot in my oven!), or until the top is golden brown and starting to crack.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (61g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 200 | ||
Calories from Fat: 115 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.8g | 17 % | |
Saturated Fat 7.1g | 36 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 116.4mg | 4 % | |
Potassium 108mg | 3 % | |
Total Carbohydrate 20.4g | 6 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 19.5g | ||
Protein 2.1g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 200
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