This vegan pumpkin cake is super easy to make with just a handful of ingredients. The batter mixes up in one bowl and requires no mixer! The best part: it's absolutely delicious!
- 2 ¼ cups all-purpose flour
- ¾ cup organic brown sugar
- ½ cup organic granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 ¼ cups canned pumpkin puree
- ¾ cup canola oil
- ½ cup unsweetened non-dairy milk
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
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Preheat the oven to 350°F and lightly oil the bottom and sides of a 9 x 13 inch baking pan. (Note 1)
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In a large mixing bowl whisk together the flour, brown sugar, sugar, baking powder, baking soda, pumpkin pie spice, cinnamon and salt.
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In a separate container such as a large liquid measuring cup, stir together the pumpkin, oil, milk, vanilla, and apple cider vinegar.
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Pour the pumpkin mixture into the bowl with the flour mixture and stir the ingredients just until combined. The batter will be thick and fluffy.
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Pour the batter into the prepared baking pan and use a spatula to smooth it into an even layer.
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Bake the cake for about 30 minutes, until a toothpick inserted into the center comes out clean.
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Place the pan on a cooling rack and let the cake cool completely.
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Optionally, frost the cake (Note 2), or sprinkle the top with powdered sugar.
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Slice and serve.
- You can optionally also line it with some parchment paper.
- My vegan vanilla buttercream frosting or vegan chocolate frosting both work well for this cake.