Pumpkin & Cranberry Spice Cake (Vegan or Not)
Pumpkin spice cake is a popular dessert during the fall season, especially around Thanksgiving.
This is vegan and gluten free recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 17.
Pumpkin & Cranberry Spice Cake (Vegan or Not)
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
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In a large mixing bowl, combine the pumpkin puree, cranberries, flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Mix well.
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In a separate bowl, whisk together the coconut oil, maple syrup, vanilla extract, almond milk, and apple cider vinegar.
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Pour the wet ingredients into the dry ingredients and stir until just combined.
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Pour the batter into the prepared cake pan and smooth the top.
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Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let the cake cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
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In a small bowl, whisk together the powdered sugar and orange zest. Drizzle the glaze over the cooled cake.
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Slice and serve.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 45g15%
- Sugars 25g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
