Pumpkin cake is a yearly birthday tradition for me--a major perk of a fall birthday. This year I decided to try a vegan version. I'm not afraid of unhealthy indulgences for yearly special occasions, we simply don't buy eggs anymore. Even with a new recipe I wanted to be sure the cake was still {1} sweet and {2} moist.
This recipe does not disappoint! I took the recipe I've used for the last few years and simply replaced the eggs. The cream cheese frosting can also be made vegan. Oh, and the super cute straws and cupcake liners are from Lemon Drop Shop--love 'em!
Thank you, Mom, for gifting me such a delicious tradition!
P U M P K I N C A K E | Vegan or Not (you choose)
makes 24 cupcakes or a large sheet cake2 c. flour
2 c. sugar (or combination of preferred sweeteners)
1/2 tsp salt
2 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp pumpkin pie spice
16 oz can pure pumpkin
1/2 c. milk alternative
2 tsp apple cider vinegar
1/2 c. applesauce
(or 4 eggs instead of milk, vinegar and applesauce)
1 c. olive oil
C R E A M C H E E S E F R O S T I N G
3 oz. cream cheese or tofu alternative
6 TBSP butter or alternative
1 tsp vanilla
2 c. powdered sugar
1 TBSP milk, if needed
2 | Pour milk and apple cider vinegar in a small mixing bowl and set aside (skip this step if using eggs).
3 | In large mixing bowl, combine all dry ingredients.
4 | Add remainder of wet ingredients to small mixing bowl and mix well.
5 | Combine wet ingredients with dry ingredients in large mixing bowl and stir until well mixed.
6 | Spread batter into baking sheet, or scoop large spoonfuls into lined muffin pan.
7 | Bake for 20 minutes. Make sure toothpick inserted in center comes out clean.
8 | While cake bakes, beat together frosting ingredients until smooth. Add milk if needed. Beat on high for a minute to make frosting more fluffy.
