Vegan Pumpkin Cake — Sonya's Open Cupboard

I don’t know about you guys, but the pumpkin smoothie recipe from Monday just isn’t cutting it. My friend over at Feasting on Fruit and I have worked together to bring you this EPIC vegan pumpkin cake recipe that is sure to make you pumpkin spice dreams come true!

the recipe you can find below as well as a fun video to show you the process! Not only is is simple, but so much fun. We HIGHLY recommend attempting the cake with a friend, because it’s just more fun that way. So grab your flannels, brew some coffee, and get the oven heated up because it’s time to bake some cake.

Ingredients

Cake

· 1 cup pumpkin

· 2 flax eggs ( 2tbsp. flax + 4tbsp. water)

· 2/3 cup coconut sugar

· 2tbsp molasses

· ½ cup almond milk

· 1tbsp apple cider vinegar

· 2 ¼ cup oat flour

· 1 ½ cup almond four

· 2 tsp. baking powder

· ½ tsp. baking soda

· ½ tsp. salt

· 1 tsp vanilla extract

· 1 tbsp. pumpkin pie spice

Icing

· 1 & ½ Cup raw cashews

· 1/4th cup maple syrup

· 1 tbsp. lemon juice

· 1 tsp vanilla extract

· 1 tsp salt

· 2-4 tbsp. almond milk or coconut oil, as needed to blend

Instructions

· Preheat the oven to 350F

· Mix water and Flax and set aside for 10 minutes to make the flax egg.

· In a large bowl mix together dry ingredients and set aside.

· In a separate bowl mix together wet ingredients.

· Add the dry and wet ingredients together and mix to combine.

· Oil your baking dish

· Bake for 35 min at 350F.

· While the cake bakes and cools blend together icing ingredients until smooth and creamy. Add in milk and/or coconut oil as needed.

· Let the cake cool before adding frosting.

Okay now I will go plan my next batch because unfortunately this one was gone in less than a minute by some very willing helpers!

While I do that, grab a friend and give the recipe a go! Of course, don’t forget to let us know what you guys think of this Fall favorite!

Love you all, and thanks for stopping by!

Yours truly,

Sonya