Deliciously Spiced Vegan Pumpkin Walnut Cake
Indulge your sweet tooth with this mouthwatering Vegan Pumpkin Walnut Cake that is perfect for fall or any time of the year. Moist, fluffy, and bursting with warm spices, this cake is not only easy to make but also entirely plant-based. With the rich flavors of pumpkin and the delightful crunch of walnuts, it's an irresistibly comforting dessert that can be enjoyed on its own or dressed up with a sprinkle of powdered sugar or a decadent frosting. Perfect for gatherings, celebrations, or a cozy night in, this cake promises to be a favorite among vegans and non-vegans alike!
9
Servings
240
Calories
14
Ingredients
Ingredients
Cake Flour
1 3/4 cups (sifted)
Baking Soda
1 teaspoon (not needed)
Ground Cinnamon
1 teaspoon (not needed)
Ground Ginger
3/4 teaspoon (not needed)
Nutmeg
1/4 teaspoon (not needed)
Salt
1/2 teaspoon (not needed)
Vegan Egg Replacer Powder
equivalent for 2 eggs (prepared according to package instructions)
Light Brown Sugar
3/4 cup (not needed)
Vegetable Oil
1/2 cup (not needed)
Granulated Sugar
3/4 cup (not needed)
Pumpkin Puree
1 cup (not needed)
Soymilk
1/3 cup (not needed)
Vanilla Extract
1 teaspoon (not needed)
Walnuts
3/4 cup (chopped coarsely)
Instructions
1
Preheat your oven to 350°F (175°C) and position a rack in the center. Grease and flour a 9-inch square baking pan to prepare for the batter.
2
In a mixing bowl, sift together the cake flour, baking soda, ground cinnamon, ground ginger, nutmeg, and salt. Whisk these dry ingredients thoroughly until they are well combined, and set aside.
3
In the bowl of an electric mixer fitted with the whisk attachment, beat the prepared vegan egg replacer along with both sugars on low speed for about 2 minutes until the mixture becomes pale and fluffy.
4
Gradually add in the vegetable oil, pumpkin puree, soy milk, and vanilla extract, mixing until the ingredients are well blended and smooth.
5
In three additions, incorporate the dry flour mixture into the wet ingredients, mixing on low speed just until everything is combined. Do not overmix. Gently fold in the chopped walnuts with a spatula.
6
Pour the irresistible batter into the prepared baking pan, smoothing the top with a spatula to ensure even baking.
7
Bake in the preheated oven for approximately 30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool in the pan placed on a wire rack.
8
When cooled, cut the cake into squares to serve. Optionally, frost with vanilla frosting or enjoy simply dusted with powdered sugar for an extra touch.
Nutrition Information
8g
Fat
41g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
Is the Deliciously Spiced Vegan Pumpkin Walnut Cake entirely plant-based?
Yes, this recipe is entirely plant-based and vegan-friendly.
How many servings does this pumpkin cake recipe provide?
The recipe makes 9 servings.
What is the recommended oven temperature for baking this cake?
The oven should be preheated to 350°F (175°C).
What type of baking pan is needed?
You should use a 9-inch square baking pan.
How do I prepare the baking pan?
Grease and flour the 9-inch square baking pan before adding the batter.
What specific spices are used in this vegan cake?
The recipe uses ground cinnamon, ground ginger, and nutmeg.
What kind of flour is best for this recipe?
Sifted cake flour is recommended for a light and fluffy texture.
What type of milk is used in the batter?
The recipe calls for 1/3 cup of soymilk.
How long does the cake need to bake?
It takes approximately 30 minutes in the oven.
How can I tell if the cake is finished baking?
Insert a toothpick into the center; if it comes out clean, the cake is done.
What is used as an egg substitute in this recipe?
A vegan egg replacer powder, equivalent to 2 eggs, is used.
Does the recipe use both brown and white sugar?
Yes, it uses both light brown sugar and granulated sugar.
How many calories are in one serving of this cake?
There are 240 calories per serving.
What is the fat content per serving?
Each serving contains 8g of fat.
How much protein does a slice provide?
There are 3g of protein per serving.
What are the total carbohydrates per serving?
Each slice has 41g of carbohydrates.
Should I sift the dry ingredients?
Yes, sifting together the cake flour, baking soda, and spices is a key step.
How should the walnuts be prepared?
The walnuts should be chopped coarsely before being folded into the batter.
Can I use an electric mixer for this recipe?
Yes, an electric mixer fitted with a whisk attachment is recommended for beating the egg replacer and sugars.
Is it okay to overmix the batter?
No, you should mix the dry ingredients into the wet ingredients just until combined to avoid a dense cake.
Where should I place the oven rack?
Position the rack in the center of the oven for even baking.
How long should I beat the egg replacer and sugar?
Beat them on low speed for about 2 minutes until the mixture is pale and fluffy.
When should I add the walnuts?
Gently fold the chopped walnuts into the batter with a spatula after the flour has been incorporated.
How do I cool the cake?
Allow the cake to cool in the pan while placed on a wire rack.
What are some suggested toppings for this cake?
You can frost it with vanilla frosting or simply dust it with powdered sugar.
Is this recipe suitable for autumn gatherings?
Yes, its pumpkin and spice flavors make it a perfect fall recipe.
Can non-vegans enjoy this cake?
Absolutely, it is designed to be a favorite among both vegans and non-vegans.
What kind of oil is used in the recipe?
The recipe calls for 1/2 cup of vegetable oil.
How much pumpkin puree is required?
The recipe requires 1 cup of pumpkin puree.
How many total ingredients are needed?
There are 14 ingredients in this recipe.