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A slice of moist Vegan Pumpkin Cake on a white plate with autumn decorations in the background
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Vegan Pumpkin Cake

Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Servings: 10 servings
Calories: 320kcal

Ingredients

  • 2 cups all -purpose flour
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sal t
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 2 flax eggs (2 tablespoons ground flaxseeds mixed with 6 tablespoons water)
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350°F (175°C) and grease a 9x9 inch baking pan.
  • Prepare flax eggs by mixing ground flaxseeds with water and letting sit for 5 minutes until thickened.
  • In a large bowl, whisk together flour, sugars, baking soda, baking powder, salt, and spices.
  • In a separate bowl, combine pumpkin puree, oil, flax eggs, and vanilla extract.
  • Add the wet ingredients to the dry ingredients and stir until just combined.
  • Pour batter into the prepared pan and smooth the top.
  • Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow cake to cool completely in the pan on a wire rack before serving.