Vegan Pumpkin Cake with Low Sugar Frosting
Try this Vegan Pumpkin Cake with Low Sugar Frosting recipe.
Try this Vegan Pumpkin Cake with Low Sugar Frosting recipe.
- 1 teaspoon vanilla extract
- 2 teaspoons baking soda
- 1
- 1/2
- teaspoons
- 2
- 1/4
- 4
- vanilla extract
- 1/2 teaspoon fine salt
- maple syrup
- cornstarch
- 3/4
- tablespoons
- teaspoon
- cup (60g)
- baking soda
- pure maple syrup
- 1 3/4
- can
- tablespoons (40g)
- fine salt
- unsweetened applesauce
- i use this scale.
- 2-4
- cup (240g)
- note
- cup (120g)
- ingredients 1 3/4â cups (224g) whole wheat pastry lite" coconut milk (shaken first) if allergic to coconut, use another creamy milk like cashew note if you want to use a store-bought blend, that is fine, butâ add an extra 1/4 teaspoonâ of ground cloves to the blend. store blends dont need cups or to co
- 1 3/4 cups (224g) whole wheat pastry flour (this is what lite" coconut milk (shaken first) if allergic to coconut, use another creamy milk like cashew
- 1 3/4 cups (224g) whole wheat pastry flour (this is what lite" coconut milk (shaken first) if allergic to coconut, use another creamy milk like cashew
- 1 3/4 cups (224g) whole wheat pastry flour (this is what
- cups (224g)
- whole wheat pastry flour (this is what makes the c
- 2 tablespoons (16g) cornstarch
- tablespoons (16g)
- 4 teaspoons pumpkin spice blend + 1/4 teaspoon cloves (see not
- pumpkin spice blend + 1/4 teaspoon cloves (see not
- 3/4 cup (240g) pure maple syrup
- 1/2 cup (120g) unsweetened applesauce
- 1/2 cup (120g) canned pumpkin puree
- canned pumpkin puree
- 1/4 cup (60g) canned " lite" coconut milk (shaken first) if allergic to coconut, use another creamy milk like cashew
- canned " lite" coconut milk (shaken first) if allergic to coconut, use another creamy milk like cashew
- note if you want to use a store-bought blend that is fine, butâ add an extra 1/4 teaspoonâ of ground cloves to the blend. store blends dont have enough. for the best flavor,â use my blend: combine the following well with a fork and add to the recipe: 2 1/4 teaspoons cinnamon, 1/2 teaspoon ground ginger,
- if you want to use a store-bought blend that is fine, butâ add an extra 1/4 teaspoonâ of ground cloves to the blend. store blends dont have enough. for the best flavor,â use my blend: combine the following well with a fork and add to the recipe: 2 1/4 teaspoons cinnamon, 1/2 teaspoon ground ginger,
- if you want to use a store-bought blend that is fine, butâ add an extra 1/4 teaspoonâ of ground cloves to the blend. store blends dont have enough. for the best flavor,â use my blend: combine the following well with a fork and add to the recipe: 2 1/4 teaspoons cinnamon, 1/2 teaspoon ground ginger,
- if you want to use a store-bought blend that is fine, butâ add an extra 1/4 teaspoonâ of ground cloves to the blend. store blends dont have enough. for the best flavor,â use my blend: combine the following well with a fork and add to the recipe: 2 1/4 teaspoons cinnamon, 1/2 teaspoon ground ginger,
- low sugar cream frosting (optional-this cake is pl but this frosting makes a delicious addition and presentation. omit if avoiding coconut and just add a sprinkle of powdered sugar or cocowhip for an easy topping. 1 can thai kitchen full-fat coconut milk (chilled overnight or longer, you will only be using
- low sugar cream frosting (optional-this cake is pl but this frosting makes a delicious addition and presentation. omit if avoiding coconut and just add a sprinkle of powdered sugar or cocowhip for an easy topping.
- 1 can thai kitchen full-fat coconut milk (chilled overni you will only be using the thickened cream at the top of the can, so dont shake the can.) 2 tablespoons (40g) maple syrup 1 teaspoon regular molasses 1 teaspoon vanilla extract 2-4 tablespoons powdered sugar (optional for a sweeter frosting) do not add mo
- 1 can thai kitchen full-fat coconut milk (chilled overni you will only be using the thickened cream at the top of the can, so dont shake the can.)
- thai kitchen full-fat coconut milk (chilled overni you will only be using the thickened cream at the top of the can, so dont shake the can.)
- 2 tablespoons (40g) maple syrup
- 1 teaspoon regular molasses
- regular molasses
- 2-4 tablespoons powdered sugar (optional for a sweeter frosting) d
- powdered sugar (optional for a sweeter frosting) d
- note of course as always, i recommend highly to use a scale to prevent room for error. you dont need cups or to compare the weights to cups, just simply follow the weights listed, as this is exactly how the recipes are tested and made. make sure to zero out before adding
- of course as always i recommend highly to use a scale to prevent room for error. you dont need cups or to compare the weights to cups, just simply follow the weights listed, as this is exactly how the recipes are tested and made. make sure to zero out before adding each ingre
- of course as always i recommend highly to use a scale to prevent room for error. you dont need cups or to compare the weights to cups, just simply follow the weights listed, as this is exactly how the recipes are tested and made. make sure to zero out before adding each ingre
- of course as always i recommend highly to use a scale to prevent room for error. you dont need cups or to compare the weights to cups, just simply follow the weights listed, as this is exactly how the recipes are tested and made. make sure to zero out before adding each ingre
- Carbohydrate 247.322870866163 g
- Cholesterol 1098.1125 mg
- Fat 848.03157792559 g
- Fiber 26.8536187862785 g
- Protein 10.0252618137855 g
- Saturated Fat 324.823007394088 g
- Serving Size 1 1 recipe (1364g)
- Sodium 14230.097702803 mg
- Sugar 220.469252079885 g
- Trans Fat 49.0553734102016 g
- Calories 8476 calories
Step-by-step
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together flour, baking soda, salt, pumpkin spice blend, and cloves.
- In a separate bowl, whisk together maple syrup, applesauce, pumpkin puree, and coconut milk.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Pour batter into a greased and floured 9x13 inch baking pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely before frosting.
- For the frosting: Chill one can of full-fat coconut milk overnight. Scoop out the thick cream from the top of the can.
- Beat the coconut cream with maple syrup, molasses, and vanilla extract until smooth and fluffy.
- Add powdered sugar to taste, if desired.
- Frost the cooled cake.
My Delicious Vegan Pumpkin Cake Adventure
As a busy working mom, finding time to bake is a luxury, not a given. But when the autumn leaves start to fall, and that pumpkin spice aroma fills the air, I simply can't resist the urge to whip up something warm, comforting, and utterly delicious. This year, it's my vegan pumpkin cake that's taking center stage – a recipe I've tweaked and perfected over time to fit my busy life and healthy eating goals. I've always loved pumpkin cake, but store-bought versions often leave me wanting more – less sugar, richer pumpkin flavor, and a satisfyingly moist texture. So, I embarked on my own culinary quest, experimenting with different ingredients and techniques until I finally cracked the code.
The beauty of this recipe lies in its simplicity. It’s surprisingly easy to make, even for someone with a limited amount of time. There's no need for obscure ingredients or complicated techniques; just simple, wholesome ingredients that create a cake that's both incredibly moist and flavorful. The low-sugar frosting is a game-changer. It’s the perfect complement to the cake’s warm spices, and it's lighter and less sweet than traditional frostings, allowing the delicious pumpkin flavor to shine through. I usually opt for a simple sprinkle of powdered sugar, but the cream cheese frosting is wonderful for special occasions.
This cake isn’t just a delicious treat; it's a testament to the versatility of vegan baking. Gone are the days when vegan desserts were considered bland or lacking in flavor. This recipe is proof that you can create decadent and satisfying treats without compromising on taste or texture. The secret? Using high-quality ingredients. I always use pure maple syrup for its rich flavor and natural sweetness, and the canned pumpkin puree adds a wonderful depth of flavor and moisture. I also make my own pumpkin spice blend, which allows me to control the level of sweetness and spice to my liking. I use simple ingredients, but they are high quality and that is the secret of the most wonderful cakes.
Beyond the taste, this recipe holds a special place in my heart because it allows me to connect with my family in a meaningful way. The aroma of the baking cake fills our home with warmth and happiness. It reminds us to slow down, appreciate the small moments, and share a piece of something sweet and made with love. Baking is a way for me to de-stress, unwind, and express my creativity. More often than not, my children join me in the kitchen and I get to teach them and enjoy the process with them. This cake brings us together in a way that's irreplaceable.
So, whether you're a seasoned baker or a complete novice, I highly encourage you to give this recipe a try. It's a perfect dessert for fall gatherings, holidays, or simply a cozy night in. It's a celebration of the simple things in life – good food, good company, and the joy of creating something delicious from scratch. The recipe is simple and even a beginner can do it. Try it and you will not regret!
This vegan pumpkin cake is more than just a recipe; it's a moment of connection, a testament to the power of simple ingredients, and a reminder to savor the sweet things in life. It's a cake that brings people together – a warm, comforting, and utterly delicious symbol of autumn and the joy of sharing something homemade. So, go ahead, bake it, share it, and enjoy the sweet symphony of flavors.
