Dairy-free Pumpkin Spice Cake
A delicious and hearty treat this dairy-free Pumpkin cake is all you needed to satisy your cravings of spices especially this Autumn season.
Ingredients
- 2 cups all purpose flour (250g)
- 1 ½ cup white sugar (280g) (you can also use 1 cup brown sugar + 1/2 cup white sugar)
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground Cinnamon
- ½ tsp ground Nutmeg
- ½ tsp ground cloves
- ½ tsp ground ginger
- ½ tsp salt
- 1 ½ cup pumpkin puree
- ¼ cup olive oil (60ml)
- 1 tsp vanilla extract
- 1 flax egg 1 tbsp flax seed + 3 tbsp water -mix together until thickened
Instructions
- Preheat oven to 180℃ (350℉)
- In a bowl sift all purpose flour and add all dry ingredients (sugar, baking powder, baking soda, nutmeg, cinnamon, ginger and cloves)
- In another bowl mix pumpkin puree, olive oil, vanilla extract and flax egg.
- Slowly transfer Pumpkin mixture with the dry mixture. Mix well until fully combined.
- Prepare your baking pan. You can either use a nonstick spray or place a parchment paper. I didn’t use any.
- Pour the batter into the pan and bake for about 30 minutes or until toothpick is inserted and comes out clean.
- Let it cool first, You can transfer in a wire rack or let it cool in the baking pan.
- Prepare for the frosting.
Notes
Nutrition
The nutrition I get is an estimate and flax egg is not included in the submitted data. The serving is 1 slice of 10. Calories 251 | Fiber 1g | Fat 5.4g | Sugar 30.2 | Protein 2.6g | Saturated Fat 0.8g | Sodium 244mg | Carbohydrates 49.9g