VEGAN PUMPKIN SPICE CAKE
This cake is beautifully moist and incredibly simple to make; it's also 100% vegan and nut free, so it's an all-around winner in my book. It can easily be cut into bars or squares, and you could even add icing on top for an extra something. I hope you enjoy this as much as I do!
Provided by SparkleMeSarah
Categories Fruits and Vegetables Vegetables Squash
Time 1h5m
Yield 12
Number Of Ingredients 15
Steps:
- Boil 1 cup water and mix with instant coffee in a measuring cup or mug. Set aside to cool.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a rectangular 9x13-inch baking pan.
- Combine flour, sugar, mixed spice, baking powder, salt, cinnamon, nutmeg, and ginger in a bowl and mix well. Add cooled coffee, oil, and 3/4 cup water and mix until well combined. Fold in pumpkin puree and vanilla extract; mix well. Pour batter evenly into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean or almost clean, as this cake can be quite sticky, about 30 minutes.
- Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert cake carefully onto a serving plate or cooling rack. Cool at least 15 minutes more before cutting.
Nutrition Facts : Calories 233.9 calories, Carbohydrate 23 g, Fat 14.4 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 2.3 g, Sodium 265.7 mg, Sugar 0.4 g
VEGAN SPICE CAKE: GUINNESSLESS SHEET CAKE
Our daughter needed an Irish dish for a heritage-themed event at school. This traditional Irish fruitcake recipe received some "kind" treatment, as well as removing the beer from the ingredients. The cake is pleasantly spiced and has a moist crumb like gingerbread-so while delicious anytime of the year, it is especially suited for a holiday table!
Provided by Dreena Burton
Categories Dessert
Number Of Ingredients 17
Steps:
- Preheat the oven to 350. Lightly wipe an 8" x 12" baking dish with oil and line with parchment paper. In a large bowl, combine all the dry ingredients, including the raisins and zest. In a medium bowl, whisk together the milk, applesauce, nut butter, molasses, vinegar, and vanilla. Add the wet ingredients to the dry and mix until just combined. Transfer to the prepared baking dish. Bake for 26-29 minutes, until a toothpick or skewer inserted in the center of the cake comes out clean. Remove from the oven, and let the cake cool in the pan.
VEGAN SPICE CAKE
Make and share this Vegan Spice Cake recipe from Food.com.
Provided by Mom_x3
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Combine flour, sugar, baking powder, salt and spices in a mixing bowl.
- Add vinegar, vanilla, oil, and ginger ale to the dry ingredients - stirring until just mixed.
- Fold in raisins.
- Pour batter into a greased and floured 8x8 cake pan.
- Bake at 350F for 30-40 minutes or until cake tester comes out clean.
Nutrition Facts : Calories 405.7, Fat 12.5, SaturatedFat 1.6, Sodium 381.1, Carbohydrate 71.6, Fiber 1.6, Sugar 44.2, Protein 3.6
VEGAN GINGER LOAF CAKE
Get set for autumn with this iced and spiced ginger loaf cake. It's a real treat, whether you're vegan or not
Provided by Liberty Mendez
Categories Afternoon tea, Dessert
Time 1h5m
Number Of Ingredients 10
Steps:
- Heat the oven to 200C/180C fan/gas 6. Oil a 900g loaf tin (ours was 19 x 9 x 6cm) and line with a long strip of baking parchment. Mix the flour, muscovado sugar, baking powder and ground ginger together in a large bowl. Tip in the oil, treacle, grated stem ginger and 170ml cold water, then beat together until smooth using a wooden spoon.
- Pour the cake mixture into the prepared tin and bake in the centre of the oven for 45-50 mins until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 mins, then transfer to a wire rack to cool fully.
- Sieve the icing sugar into a bowl, add the ginger syrup and mix in just enough lemon juice to make a thick, pourable icing that can coat the back of a spoon. Put the cake on a plate or stand, remove the parchment and drizzle over the icing. Immediately scatter over the stem ginger. Cut the cake into thick slices to serve.
Nutrition Facts : Calories 353 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 40 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
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