VEGAN PUMPKIN CUPCAKES WITH COCONUT
These cupcakes are vegan and full of flavor! Pumpkin and coconut are a wonderful combination, and the frosting is especially delicious.
Provided by Rita
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 24
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
- Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger in a large bowl. In a second bowl, whisk together pumpkin puree, soy milk, oil, and agave nectar until evenly blended. Make a well in the flour mixture and pour in pumpkin mixture; stir just until batter is combined. Fold in chocolate chips.
- Spoon batter into the prepared muffin cups, filling each 3/4 full. Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes.
- Meanwhile, cream coconut cream, vanilla extract, and confectioners' sugar in a bowl until creamy. Refrigerate until use.
- Remove cupcakes from the oven and cool in the tins for 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes.
- Frost cooled cupcakes with coconut cream frosting and sprinkle with a thick layer of coconut flakes.
Nutrition Facts : Calories 204 calories, Carbohydrate 26.3 g, Fat 11.3 g, Fiber 2 g, Protein 2.3 g, SaturatedFat 5.9 g, Sodium 106.1 mg, Sugar 13.4 g
VEGAN PUMPKIN CAKE
Make and share this Vegan Pumpkin Cake recipe from Food.com.
Provided by Ex-Pat Mama
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Grease an 8x8 baking pan. Line the bottom with parchment paper.
- Place sugar, oil, syrup and vanilla in a large mixing bowl. Whisk until sugar is dissolved.
- In a separate bowl, sift together the flour, spices and salt.
- In small alternating portions, add the flour mixture and pumpkin to the liquid ingredients. Begin and end with the flour mixture.
- Spread the batter into the prepared pan.
- Bake 55 minutes to an hour.
Nutrition Facts : Calories 218.4, Fat 7.1, SaturatedFat 1, Sodium 180.1, Carbohydrate 37.1, Fiber 0.8, Sugar 19.8, Protein 2.3
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